• Make the choux pastry according to our recipe.
• Pipe onto a baking sheet rounds of a good 10cm circumference.
• Cover with about 8 shaved almonds
• Bake in a preheated oven at 170°C for 20 to 25m. Be careful not to burn the shaved almonds.
• Make the 250g pastry cream according to on recipe

Buttercream

• Let the butter come to room temperature.
• Beat the egg together with 15g sugar to a ruban in a mixer.
• Heat 100 sugar with 50g water and with 8g glucose to 119°C
  
• When at temperature add gently to the ruban while mixing (slowly!) through.
• Let the mixture get well chilled (to a 30°C) and then add the diced butter. Run the mixer until you have an airy mixture.
  

Mousseline cream

• Combine the bbr and buttercream and add 150g of praline.
• Taste and finish with praline.
• Let cool well in the refrigerator.

Finish

• Cut the cooled puffs into 2. The bottom is 2/3, the top is 1/3.
• Put the mousseline cream in a piping bag with serrated douille 12 and pipe up nicely.
  
• Place several caramelized hazelnuts all around on top of the cream.
  
• Close the puffs and finish with rafti snow.