Paris-Brest

1. Make the choux pastry according to the basic recipe.
2. Pipe circles with a diameter of a good 10cm onto a baking tray.
3. Cover with approximately eight flaked almonds.
4. Bake for 20 to 25 minutes in an oven preheated to 170 °C. Make sure the almonds do not burn.
5. Make 250 g crème pâtissière according to the basic recipe.

Buttercream

1. Bring the butter to room temperature.
2. Whisk the egg with 15 g sugar in a mixer until it forms a ribbon.
3. Heat 100 g sugar, 50 g water and 8 g glucose to 119 °C.
4. Carefully and slowly add the hot sugar mixture to the ribboned egg mixture while the mixer continues running.
5. Allow the mixture to cool to approximately 30 °C. Add the butter in cubes and whisk until light and fluffy.

Mousseline cream

1. Mix the crème pâtissière with the buttercream and add 150 g hazelnut praline paste.
2. Taste and adjust the flavour with praline paste.
3. Chill thoroughly in the fridge.

Finishing

1. Cut the cooled choux rings in 2. The bottom is 2/3 and the top 1/3.
2. Put the mousseline cream in a piping bag with a size 12 star nozzle and pipe neatly.
3. Arrange several caramelised hazelnuts around the cream.
4. Close the choux ring and finish with Rafti-Snow.