Hazelnut Choux Recipe by chef Peter Remmelzwaal

Ingredients

• Milk 180 g
• Cream 60 g
• Sugar (2) 36 g
• Vanilla 1 g
• Sugar (1) 12 g
• Cream powder 20 g
• Egg yolk 40 g
• Hazelnut Praliné 65% 45 g

Process

1. Mix the cream powder with the smallest amount of sugar (1).
2. Then stir the egg yolk into the cream powder until smooth and add the hazelnut praliné.
3. In a pan, bring the milk, cream, largest amount of sugar (2) and vanilla to a boil.
4. Mix a small amount of the hot mixture with the egg yolk mixture.
5. Pour the mixture back into the pan and bring to a boil again. Stir well.
6. Then pour into a bowl and cover with plastic.
7. Put the crème pâtissière in the fridge to cool. Whisk until smooth before use.