Hazelnut Paris-Brest

Combine all the ingredients, including the caramelised grué. Roll out and cut into the desired size or use as a crunchy element scattered over the sweet.

Boil water, butter, salt, sugar and milk. Add the flour and the cocoa powder and create a batter. Leave to cool and transfer to a stand mixer with flat beater. Gradually add the whole eggs and the milk until you obtain a soft, non-liquid dough. Cook in a fan oven at 165°C for 20 minutes. Pipe out using a smooth 12 mm piping nozzle.

Knead like a regular shortcrust pastry, roll out between 2 silicone mats. Thickness (total) 4 mm. Cut into the desired size with a pastry cutter and place on choux pastry before cooking.

Bring the water and sugar to the boil, add the hazelnuts, warm if possible, and continue stirring until the sugar sticks to the hazelnuts and starts to caramelise.

Boil the milk and make a batter of egg yolks, sugar, vanilla and cornstarch. Make a cream. After cooking add the praline and the butter. Blast chill to a positive temperature. Allow to cool completely and whip in the stand mixer. Pipe out using a French no. 18 nozzle.