Paris Brest

Boil water with the salt, sugar and 110 g butter

Once it boils, add 130 g flour and mix until you have an homogenous dough

Bake the dough for 2 minutes in the pan, then drying out

Put the dough in a mixer and add the eggs

Pipe some rings of 6 cm on a baking paper

Put the croquelin rings on top

Bake for 25 minutes at 170°C

Let the rings cool down and cut them in half

Mix 150 g flour, 150 g sugar and 150 g butter until you have a homogenous dough

Roll the dough to 3 mm

Cut circles of 7 cm and an inner circle of 4 cm

Put it in the freezer

Heat up the milk with 100 g of sugar

Mix the other 100 g of sugar with the cornstarch and egg yolks

Once the milk is hot, add it to the egg mixture

Cook it until you have a custard cream and add the hazelnut paste. Let cool down in the fridge

Once cold, whisk the custard cream and add 260 g butter

Pipe the hazelnut mousseline in the baked pâte a choux and dress with hazelnuts