• Anzahl Scheiben: 25

• Ingredients:

  • 75 g butter (2.65 oz)

  • 90 g all-purpose flour (3.17 oz)

  • 90 g granulated sugar (3.17 oz)

  Instructions:

• Mix all ingredients and knead into a dough. Roll it out between two sheets of baking paper (or cling film/chocolate transfer sheets) to a thickness of 1–2 mm (about 1/16 in).
  Remove one sheet and use the 6 cm (2.36 in) cutter to cut out circles. Use a 10 mm (0.4 in) plain piping tip to cut a hole in the center of each circle.
  Cover again with the sheet and freeze.
  Later, place the frozen Croustillant circles on top of the piped choux pastry before baking.

Ingredients:

• 150 ml water

• 50 g butter

• 80 g all-purpose flour

• a pinch of salt

• 2 medium eggs

• 2 egg whites

Instructions:

• Pour the water, sugar, salt, and butter cut into small cubes into a saucepan and bring to a boil..

• 
  Remove from heat briefly and add all the flour at once, stirring immediately with a wooden spoon until you form a thick paste, like a roux.
  Return to medium heat and "dry" the dough by stirring constantly until it forms a smooth ball and a thin film forms at the bottom of the pot (2–3 min).

• 

Cooling the Dough: 

• Manually: Transfer dough into a mixing bowl and stir often to release heat.

• With a stand mixer: Use the paddle attachment ("flat beater") on the lowest speed until the dough cools to below 55°C (131°F) (about body temperature).

Tip: If the dough appears crumbly, that's normal—it means enough liquid has evaporated. 

Adding the Eggs:

Once cooled, add the eggs one by one, fully incorporating each before adding the next.
Initially, the dough may look split, but it will come together after mixing.

The final dough should be like a thick cake batter—not too runny nor too stiff.

Chilling the Dough:

Cover the dough with cling film and chill for 30 minutes.

Piping:

Prepare a baking tray with a perforated mat or parchment paper.
Dust the 6 cm (2.36 in) round cutter with flour and stamp 25 circles onto the mat.
Using a 12 mm (0.47 in) cut piping tip, pipe dough circles are slightly smaller than the drawn guides.

Adding the Croustillant:

Place the frozen Croustillant circles on top of the piped choux pastry.

Preheating the Oven:

Preheat oven to maximum temperature and allow it to stay at maximum for an extra 5 minutes to fully heat the oven walls.

Baking:

Insert the tray into the oven, immediately lower temperature to 175°C (347°F), and bake for 30–40 minutes until puffed and crisp.

Praliné, or hazelnut paste, can either be bought ready-made or made from scratch at home.
Just a heads-up — you'll need a really powerful blender, and even then, you’ll have to give it a few breaks while blending, or you’ll end up burning out the motor (you’ll definitely know it by the terrible smell!).
If you’d rather not risk it, it’s probably safer to just buy ready-made praline paste.

• Ingredients:

  • 200 g hazelnuts (7 oz)

  • 200 g granulated sugar (7 oz)

  Instructions:

  1. Preheat oven to 170°C (338°F) (fan 150°C/302°F).

  2. Spread hazelnuts on a baking tray and roast for 8–10 min, stirring occasionally.
     Remove from oven and rub off skins with a kitchen towel.

  3. Roast again briefly for a few more minutes to deepen the flavor.

  4. Melt the sugar into a caramel over low heat in a saucepan.

  5. Stir in the roasted nuts with a wooden spoon and pour the mixture onto a baking sheet lined with parchment or silicone mat.

  6. Once cool, break into pieces and blend in a food processor.
     It will first turn into powder, then slowly into a smooth paste as the oils are released. Allow the blender to rest between blending to avoid overheating.

  Store praliné in an airtight jar in the fridge:

Ingredients:

• 792 g whole milk, 3.5% (28 fl oz)

• 220 g heavy cream, 31–33% (7.76 fl oz)

• 1 tsp salt

• 198 g egg yolks (7 oz)

• 55 g granulated sugar (1.94 oz)

• 66 g cornflour (cornstarch) (2.33 oz)

• 330 g butter (11.64 oz)

• 330 g 50% almond-hazelnut praliné (11.64 oz)

Instructions:

Heat milk, cream, and salt.
Separately whisk yolks, sugar, and cornstarch.
Pour hot milk over yolks, whisk, then return everything to the saucepan and cook into a thick custard.

Transfer the custard to a stand mixer with a whisk attachment and beat on low speed until it cools to 30°C (86°F).

Meanwhile, slightly warm the butter and mix with praliné to about the same temperature.

When both mixtures reach 30°C, combine them carefully.

Cover the finished cream with cling film touching the surface ("on contact") and refrigerate for at least 2 hours.

• Ingredients:

  • 48 g heavy cream, 31–33% (1.7 fl oz)

  • 168 g whole milk, 3.5% (5.9 fl oz)

  • 80 g egg yolks (2.8 oz)

  • 16 g cornflour (0.56 oz)

  • 120 g butter (4.23 oz)

  • pinch of salt

  • 1/2 vanilla bean

  Instructions:

  Heat cream, milk, and scraped vanilla pod in a saucepan.
  Cover with cling film and infuse for 10 min.

  Whisk together yolks, sugar, and cornstarch.

  Temper yolks with a little hot vanilla milk, then return to the saucepan and cook while stirring until thickened.

  Remove the vanilla pod.
  Cool the custard to 50°C (122°F), then blend in butter using an immersion blender.

  Cover with cling film touching the surface and chill for 24 hours before use.

  Before using, whisk briefly.

• Cocoa powder

• Icing sugar

• 200 g 50% almond-hazelnut praliné (7 oz)

• 100 g roasted hazelnuts with skins (3.5 oz)