Cherry Paris Brest

In a sauce pan boil the milk, water, butter, salt and sugar. Add the flour and keep on the heat until the flour in cooked. Pour in a kitchenaid machine and mix until the mixture reaches a temperature of 50C. Slowly add the eggs and mix until fully incorporated. Pipe small spheres on a baking tray lined with a silicon baking mat. spray cocoabutter on top and dust with icing sugar. bake in a 180C oven until cooked. 

Heat up the cream until almost boiling. Add the gelatine mass and mix with a handblender. Add the white chocolate and raspberry powder and mix again until smooth. Pour in a tray and let this set for at least 6 hours. Whip like a cream before use.

Bake the hazelnut in an 160C oven for 15 minutes. In a pan add the caster sugar and water. When this is boiling add the warm browned hazelnuts and mix until the sugar starts caramelizing. Pour on a cold tray and cool down.

Make a caramel with the sugar and water. Add the Hot cream and salt. Pour this over de caramel chocolate and mix with a handblender. Ones the chocolate is melted add the butter. Let this cool down and use as an insert for the choux.