Caramel and praline:
220 g cream
290 g sugar
40 g glucose
20 g butter
100 g hazelnut paste praline

Of sugar and glucose to make the caramel. Pour in the hot cream. Remove from heat, allow to cool to 70C. To mix the butter and the hazelnut praline paste.

Craquelin:
100 g butter
125 g brown sugar
125 g flour
5 g vanilla sugar

Mix all ingredients and cool. Roll out a thin layer, cut circles of the desired diameter. To use for the choux pastry before baking.

Pate a choux:
225 g milk
5 g salt
5 g sugar
100 g butter
150 g flour
260 g eggs
25 g milk

In a saucepan mix milk, salt, sugar and butter. Remove from heat and add all the flour at once and dry the whole mixture on the stove. To put it into the bowl of a food processor with the beater "paddle" to mix, gradually adding the eggs. If necessary, at the end, add the hot milk.

To transplant of the culinary bag with smooth and round nozzle profiterole. Lay on top of dough. Bake at 190C for about 10 minutes, then reduce the temperature to 180, to include convection and bakemore another 10-15 minutes until cooked.

Hazelnut pate sablee:
55 g almond flour
104 g potato starch
361 g flour
2 g salt
181 g powdered sugar
191 g butter
105 g eggs

Sift powdered sugar and whisk with butter with a nozzle "paddle". Gradually add eggs. Then sift the remaining ingredients and add to the mixture. Stir at slow speed until combined.

Chocolate whipped ganache:
200 g Cream 35%
20 g glucose
20 g inverted sugar (Trimolin)
90 g dark chocolate 64% Cacao Barry
50 g hazelnut paste praline
1 vanilla pod
300 g Cream 35%

Heat the cream with the glucose, vanilla and invert sugar. Strain through chinua and connect with melted chocolate and praline paste. Stir until a good emulsion is obtained, then punch with a blender. Add liquid cream. Mix well and store in the refrigerator for 12 hours. Then whip.

Assamble:

Profiteroles filled with cream with chocolate out of the bag put inside caramel-praline and the cream again with chocolate. Set on a cookie, top decorate cookies and cream with chocolate.

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