- Boil water, butter and milk together - Add flour and mix until the dough is dry - Move the dough into the mixing bowl and beat it until warm - Add the eggs one by one while mixing until well combined - Pipe the dough on a tray and sprinkle with hazelnuts and almond slices. Bake at 180°C for 15-20 minutes
- Mix egg yolk, a bit of milk, vanilla, and all dry ingredients in a bowl - Heat the rest of the milk until it simmers. Pour over the egg mixture and keep stirring to prevent scrambling - Pour the mixture back into the saucepan. Turn on the stove, add the bloomed gelatin, and continue to stir until it thickens and comes to a boil - Lastly, pour the hot mixture over the white chocolate and blend with a hand blender until smooth
3. mousseline
Ingredients:
300g
Milk Chocolate Pastry Cream
75g
Hazelnut paste
150g
Butter
Method:
- At room temperature, mix the pastry cream with hazelnut paste - Whip the butter until soft and light, then mix pastry cream mixture until well combined
4. assembly
Ingredients:
Icing sugar as needed
Method:
- Cut the choux horizontally into two - Pipe the mousseline cream on the bottom half of the choux, and cover with the other choux half - Sift icing sugar on top of the choux
