Ingrédients

• water, 50ml (60 ml)
• sugar, 160g (150 g)
• Hazelnuts, 320g
• butter, 60g (57 g)
• sugar, 65g (50 g)
• vanilla extract,
• all-purpose flour, 65g (60 g)
• water, 65ml (60 ml)
• Milk, 65ml (60 ml)
• salt, a pinch
• sugar, 1 c. à café
• butter, 60g (57 g)
• all-purpose flour, 80g (90 g)
• eggs, 3
• Milk, 240ml (240 ml)
• vanilla bean,
• Gelatin powder, 10g
• Egg yolks, 4
• sugar, 65g (50 g)
• cornstarch, 25g (1/4 cup)
• butter, 130g (114 g)
• hazelnut praline, 140g
• Powdered sugar for decoration,

Étapes

1. Start with the hazelnut praline: pour the water and sugar into a saucepan with a thick bottom then place them on the heat and let the sugar melt until you obtain an amber caramel.
2. Add the shelled hazelnuts and mix thoroughly with a spatula.
3. Transfer the caramelized hazelnuts onto a tray lined with baking paper and spread them out with a spatula to form an even layer and let them cool completely.
4. Prepare the craquelin dough: place the butter, sugar and vanilla extract in a bowl, then mix them with a spatula until you obtain a creamy, dense and homogeneous mixture.
5. Combine the flour.
6. Incorporate this well too, kneading with your hands: you will thus obtain a soft and workable dough. Transfer it to the refrigerator for at least 3 hours.
7. After this time, roll out the craquelin between two sheets of baking paper, then remove the top one and cut out many discs using a 4 cm diameter pastry cutter. Keep them aside in the refrigerator.
8. At this point, take care of the choux pastry: pour water and milk into a saucepan.
9. Combine the salt and sugar.
10. Add the butter and bring everything to a boil. Once the butter has melted, add the flour all at once and mix with a spatula until you obtain a compact mixture that comes away easily from the sides of the pan.
11. Transfer the dough to a large bowl and add one egg at a time, mixing it with the spatula and continuing with the other eggs only when the previous one has been absorbed.
12. Once you have obtained a dense and homogeneous mixture, transfer it into a piping bag with a smooth nozzle and form the choux pastry.
13. Place a disc of craquelin pastry on each choux pastry.
14. Cook in a preheated static oven at 180°C/180°C for 30 minutes, without ever opening the oven door, then take the craquelin cream puffs out of the oven and let them cool.
15. Finally, dedicate yourself to the cream: collect milk and vanilla in a saucepan and bring them to just below boiling point.
16. In a bowl, mix the egg yolks with the sugar, then add the corn starch and mix.
17. Dissolve the smooth mixture of egg yolks, sugar and cornstarch with the hot milk, after having removed the vanilla pod.
18. Pour everything back into the saucepan, bring to the heat, stir and let the cream thicken.
19. When the custard has the right consistency, add the powdered gelatine dissolved in a little warm water. Mix it thoroughly, avoiding lumps, then pour the cream into a very cold bowl and cover it with cling film.
20. While the custard is cooling, place the caramelized hazelnuts in the bowl of a food processor fitted with a powerful blade and pulse until smooth.
21. At this point, enrich the warm cream with the butter at room temperature, mixing it carefully until it is dissolved.
22. Complete with hazelnut praline, mixing everything together again. At this point, let all the ingredients cool completely, then transfer the cream to a piping bag fitted with a star-shaped nozzle.
23. Cut the top off a cream puff with a serrated knife.
24. Fill the cream puff with plenty of cream.
25. Cover the cream with the top of the choux pastry. Proceed in the same way for all the other pieces, then sprinkle them with icing sugar.
26. The craquelin cream puffs are ready to be enjoyed!