Choux Pastry (pâte à choux):
- 112g strong white bread flour
- 80ml water
- 60ml milk
- Pinch of sugar
- Pinch of salt
- 55g butter (unsalted or salted) cut into small cubes
- 3 medium eggs (lightly beaten)
- 1 medium egg (for the egg wash)
Hazelnut Praliné Chantilly:
- 300ml double cream (chilled)
- 30g Hazelnut Praliné (plus extra for the filling)
To make the choux pastry:
- Sift the flour onto a sheet of parchment paper. Now place the water, milk, pinch of sugar and salt and the cubed butter in a medium sized pan and slowly bring up to the boil and heat until the butter has melted
- When the mixture is bubbling remove from the heat and add the flour in one go and beat vigorously until a dough forms and leaves the sides of the pan clean
- Return the choux pastry to the heat and continue cooking it on a low heat for a further 5 minutes
- Leave the dough to cool slightly before adding the beaten egg in a bit at a time. Beat the choux pastry well after each addition of egg and continue mixing until you have a smooth and glossy textured mixture – you can save a bit of elbow grease and use an electric hand whisk to do the job for you!
- Fit a piping bag with a large star tip nozzle or if you don’t have any piping nozzles then you can just snip the corner off the bag. Fill the piping bag with the choux pastry and pipe 4 thick rings in one motion onto the baking trays using the circles you drew earlier as a guide
- Lightly brush the tops of the choux with the extra beaten egg and bake in the oven for 10-15 minutes, now reduce the oven temperature to 200°C / 180°C Fan / 400°F / Gas Mark 6. Continue baking the choux pastry for a further 10 minutes until the choux is risen and lightly golden
- Leave the choux to cool on a wire rack completely until it’s at room temperature
To make the hazelnut praline cream:
- Place the double cream and Hazelnut Praliné in a large mixing bowl. Whisk until soft peaks have formed, taste and see if you want more sweetness and add icing sugar to taste – personally when I tested this recipe, I found it sweet enough, but again you can adjust this to your personal taste. Place the whipped cream in a piping bag that’s been fitted with a large star tip nozzle.
- Using a serrated knife slice across the choux horizontally cutting right through the centre. Take the bottom half of choux and pipe a generous amount of the hazelnut praline cream around the ring. Top the piped cream with a drizzle of extra hazelnut praline paste
For the chocolate decoration:
- Gently melt the chocolate in a bowl either over a pan of gently simmering water (bain-marie) or in the microwave in 20-second intervals, stirring in between until completely melted
- Place the melted chocolate in a piping bag and snip a small piece off the end of the piping bag (it will need to be big enough to allow the chocolate to flow out of the piping bag but not too big that it pours out uncontrollably.)
- Sit the top halves of the choux on a wire rack that’s sat upon a tray or plate – this helps with the cleaning up later on!
- Drizzle the chocolate over the top halves of the choux and top with White Chocolate Curls
- Allow the chocolate to set slightly and then place the top piece choux onto the filled bottom half of the choux. Serve immediately and enjoy!