Hazelnut Choux

Recipe by
Peter Remmelzwaal


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



  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.
  8. Whisk until smooth before use.


Also discover our other products

Get the latest insights to help your business fly