243g Whole Milk
480g Whole Eggs
2290g Ap Flour
175g Top Cream
100g Praline Noisette
As needed Flomix
As needed Hazelnut pieces
RecipeDownload pdf (4kB)
Pâte a Choux:
Boil together the water, milk, butter, salt, and sugar. Whisk in flour and stir for 1-2 minutes until mixture comes together and is thick. Place batter in a planetary mixer with a paddle attachment and mix on medium heat until cool. Add eggs in several additions until mixture is smooth and glossy, not all the eggs may be needed. Using a star tip pipe rings of choux onto a Silpat and brush with egg wash Bake at 345°F for 20-25 minutes opening the vent after puffs have reached maximum volume.
Whip cream until soft peaks form. Whisk milk and top cream together quickly to avoid lumps then add Praline Noisette. Fold in whipped cream.
Hazelnut Florentine :
Place circles of dry Flomix on a silpat and top with hazelnut pieces. Bake at 350°F for 7-10 minutes or until golden brown. Allow to cool then break into desired piece size.
Assembly - Additional Garnishes & Toppings: Irca Nocciolata, Irca Chocosmart Chocolate, toasted hazelnuts, & Dobla Spiral Dark
Cut choux in half. Pipe a layer of Nocciolata in the bottom half of the choux, using a star tip pipe a generous amount of the Hazelnut custard on top. Dip the top half in melted Chocosmart and before the chocolate dries garnish with toasted hazelnuts, hazelnut Florentine pieces, and Dobla's Spiral Dark. Place garnished choux top on mousse.