Hazelnut Choux

1. Choux paste 
2. Croumble for choux paste 
3. Diplomate cream 
4. Whippable topping 

Mix all ingredients together in a mixing bowl with a paddle attachment at high speed for 5 min. Pipe in between 30 - 40 g per choux. Apply a disk of crumble. Bake in a deck oven at 170 °C for ± 40 min. in an open damper.

Cream the Mimetic Incorporation and brown sugar in a mixing bowl with a paddle attachment and incorporate the flour. Laminate in between two baking papers to 2 mm. Pre-cut the disc and freeze ready to be applied on the choux paste.

Mix the Cremyvit Classic and water together in a mixing bowl with a whisk attachment at high speed for 5 min. Add the Carat Nuxel Hazelnut CT. Fold the Montamix.

Whip the Montamix to a stiff peak.

In between two sheets of acetate, spread the tempered Belcolade Blanc Selection CT white chocolate and roasted black sesame seeds. Cut disc to fit on the choux.