Choux

Bring to the boil milk, sugar, salt and butter in a sauce pan.
Remove the pan from the heat and pour in the flour in one go.
Mix the eggs one by one into the preparation
Place in a piping bag and evenly spread out on a baking tray
Add a small round piece of craquelin on top of each choux
Bake for 10 to 15 minutes at 180C

Crème diplomat

Bring the milk to the boil
Whisk the yolks, sugar and maïzena together.
Pour the above mixture into the milk, whisk continuously for 5 minutes whilst simmering.
Leave to cool overnight
Place the cream in a mixer to obtain silky smooth crème patissière, add the whipped cream and hazelnut praline to the mix.
Place in piping bag to fill choux’s

Craquelin

Mix all the ingredients together until a homogenous dough is formed
Place in between to sheets of baking paper and roll out to approx. 2mm
Store in the freezer until ready to cook the choux.

Crème anglaise

Scrape the vanilla pod into the milk and bring to the boil
Whisk the yolk and sugar together
Pour the hot milk onto the egg mixture, whisking continuously
Place back on a gentle heat until 82 C is achieved.
Served with roughly chopped toasted hazelnuts