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–+ servings
Total Time :2 hours 15 minutes
Servings: 8

INGREDIENTS
 

Choux Pastry:

  • 4.4 ounces/125 grams unsalted butter
  • ½ cup/125 grams whole milk
  • ½ cup/125 grams water
  • 1 teaspoon/4 grams salt
  • 2 tablespoons/20 grams granulated sugar
  • 1 cup plus 2 tablespoons/145 grams all-purpose flour
  • 4 large eggs/200–225 grams, lightly beaten

Topping:

  • ½ cup turbinado or coarse sugar
  • ¼ cup hazelnuts, chopped
  • Praline Mousseline Cream:
  • 1 cup whole milk
  • 3 large egg yolks
  • 1 vanilla bean or 1 teaspoon vanilla paste
  • 1½ tablespoons granulated sugar
  • ¼ cup cornstarch
  • 3 ounces/85 grams unsalted butter, room temperature
  • After chilling: 3 tablespoons hazelnut praline paste

For Assembly:

  • 3 tablespoons hazelnut praline paste
  • ¼ cup toasted hazelnuts, chopped
  • Powdered sugar, for dusting

INSTRUCTIONS

  • Heat the milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk to temper, then strain back into the pan. Cook over medium heat, stirring constantly, until thick and bubbling. Stir for 20 seconds more, remove from heat, and whisk in the butter gradually. Spread the cream on a tray, cover directly with plastic wrap, and chill 1 to 1½ hours.
  • For the choux pastry, bring butter, milk, water, sugar, and salt to a boil. Remove from heat, add flour all at once, and stir until smooth and pull from the sides. Return to low heat and stir for 2 minutes to dry. Transfer to a stand mixer with a paddle attachment; beat on low until warm. Add the beaten eggs gradually until the dough is smooth, glossy, and forms a ribbon when stretched between fingers.
  • Pipe two connected rings, 7 inches/18 cm across, on a parchment-lined baking sheet. Sprinkle it with sugar and hazelnuts. For height, pipe a third ring on top or bake a thinner extra ring for layering. Bake at 350°F/180°C for 40–45 minutes, until puffed and deep golden. Do not open the oven door while baking. Cool completely on a wire rack.
  • Whisk the chilled pastry cream until smooth, then fold in the hazelnut praline paste. Transfer to a piping bag with a star tip. Slice the pastry horizontally, spread a thin layer of praline paste on the bottom, and top with hazelnuts. Pipe the praline cream generously, cover with the top, and dust with powdered sugar.