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2 Jul 2021



  1. Hazelnut, fleur de sel & sliced hazelnuts crumble
  2. Chou pastry
  3. Hazelnut cream

Hazelnut, fleur de sel & sliced hazelnuts crumble



Mix all the ingredients together at once, except for the sliced hazelnuts. Spread out in a tray 40 x 60 cm to 1 mm thickness. Freeze. Cut rings at the desired size. Place on the choux pastry ring. Sprinkle with some raw sliced hazelnuts. Bake at 160°C for 30 minutes.

Chou pastry



Bring milk, water, butter, salt and sugar to a boil. Add the flour. Dry it out. Gradually stir in the eggs. Make crowns 65 mm in diameter and place the crumble. Make mini rings thinner and smaller than the main ring, which will be filled with pure praliné. Bake at 160°C for 30 minutes in a ventilated oven.

Hazelnut cream (+/- 70 g per piece)



Infuse the vanilla and praliné in the boiling milk and mix. Add the pectin/brown sugar mixture and keep the broth. Add the blanched egg yolks/cornstarch mixture and cook the custard cream. Finally add the hot butter. Blend and put on a baking tray with film to cool down very quickly. Once the cream has cooled down, mix before use.

Assembly and Finishing

  • Garnish the small ring of chou pastry with the Praliné Collection Noisette IGP Piémont 62% PatisFrance .
  • Gut the chou pastry crown in half.
  • Mix and smooth the cream and fill a pastry bag fitted with the rectangular De Buyer® Geo tip.
  • Fill the bottom of the chou pastry rings.
  • Put the small ring filled with pure praliné on.
  • Put on the side of the Paris-Cortemilia and the inside of the ring in a rectangular sleeve.
  • Place the praliné on top of the ring and close with the cap.
  • Sprinkle with a mixture of vanilla powder and Sucraneige PatisFrance.
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