Prep time: 3 hours plus refrigeration time.
Cook time: 1 hour and 30 minutes
Makes 14.
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Ingredients
Sifted icing sugar, to dust
Craquelin
120g butter, at room temperature
120g golden caster sugar
120g plain flour
Choux buns
125ml water
125ml milk
80g butter, chopped
130g plain flour
2 tsp caster sugar
1/4 tsp fine salt
4 eggs, at room temperature
Hazelnut Praline
150g roasted hazelnuts, chopped
220g caster sugar
125ml water
Hazelnut Cream
500ml milk
100g caster sugar
30g cornflour
4 egg yolks
25g butter, chopped
1 quantity hazelnut praline
200ml thickened cream, whipped to firm peaks
Method
1. To make craquelin, using an electric mixer fitted with a paddle attachment, beat butter and sugar until pale and creamy. Add flour and mix on medium-low speed until a dry crumbly mixture has formed. Turn dough out onto a lightly floured surface and shape into round. Roll out between two sheets of baking paper until 30cm x 35cm. Place on a tray and refrigerate for 30 minutes or until firm. Using a 5cm round cookie cutter, cut out rounds and place on a baking paper lined tray. Return to fridge.
2. To make choux buns, place the water, milk and butter in a medium saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
3. Combine the flour, sugar and salt in a bowl. Add to the butter mixture and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 mins or until the mixture forms a ball and begins to come away from the side of the pan. Transfer to the bowl of an electric mixer fitted with a paddle attachment and cool for 5 minutes.
4. Whisk 1 egg in a small bowl and set aside. Whisk the remaining eggs in a bowl, then add it to the flour mixture. Beat on medium or until just combined. With motor operating, add a little of the reserved egg, beating until the mixture just falls from the paddle, but still holds its shape.
5. Preheat oven to 200C. Grease three large baking trays with spray oil.
6. Trace seven 5cm circles, 6cm apart on two large pieces of baking paper (so you have 14 circles in total). Trace fourteen 4cm circles on another piece of baking paper (these will be for the smaller choux).
7. Flip paper over and use to line trays. Lightly flick each tray with a little water. Transfer dough to a piping bag fitted with a 1.5cm-diameter round piping nozzle and pipe dough into circles.
8. Use a water-moistened finger to smooth down the peaks. Top each larger choux bun with a round of craquelin.
9. Bake for 30 mins or until puffed and golden. Remove from oven and turn the oven off. Use a skewer or a small knife to pierce the base of each choux to release the steam. Return the choux to the oven and leave for 15 mins to dry out. Remove the choux from the oven and transfer to a wire rack to cool. Cut choux au craquelin in half horizontally. Make a small slit in base of small choux buns.
10. To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer. Stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to a boil. Boil, without stirring, until golden brown. Carefully pour caramel over nuts on prepared tray. Cool. Break into shards. Process to form fine crumbs.
11. To make hazelnut cream, stir milk and sugar in a saucepan over low heat until sugar is dissolved and mixture is hot.
12. Whisk egg yolks and cornflour until smooth and combined. Gradually whisk in hot milk in a thin steady stream.
13. Return mixture to saucepan and cook, stirring, over low heat until thick. Whisk in butter. Pass through a sieve and into a bowl. Cover surface with plastic wrap and refrigerate until cold. Transfer to an electric mixer fitted with a whisk attachment. Mix until smooth and creamy. Add praline. Whisk until smooth and combined. Fold in whipped cream in two batches. Transfer to a piping bag and refrigerate until cold.
14. Pipe hazelnut cream into choux au craquelin and smaller choux buns. Stack together, using a little of the remaining cream to adhere. Dust with sifted icing sugar.