2 Jul 2021
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.
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.
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.