Choux with hazelnut cream



For the dish
Cut the baked choux in the 2 baking trays in the middle of their size. Fill each choux base with 40 g. of hazelnut spread, then with 300 g. hazelnut cream and 40 g. of the caramelized hazelnuts. Cover each of the choux top alongside with 30 g. hazelnut spread and add the rest of the hazelnuts evenly over the hazelnut spread by slightly pressing them down to stay. Use the top choux part to cover the layers and sprinkle with some icing sugar on top. Serve in any plate you like! 

For the choux
In a pot, add the water, the OLYMPOS cow-milk butter and the salt and bring to a boil over medium to high heat, while constantly whisking. Once the butter has melted, remove the pot from heat, add the flour in one batch and whisk.  

Bring the pot back to medium heat and whisk, until the four is homogenized and forms a mass that can be easily removed from the sides of the pot. Work on the dough within the pot for approximately 3-5 minutes, until it loses as much moisture as possible. Transfer the dough to the mixer and beat at medium speed with the hook attachment, until the mixture chills. Add the eggs one-by-one, waiting each of them to be completely incorporated before adding the other. Once the last egg is added and homogenized in the mixture, resume whisking for approximately 5 more minutes, until the mixture gets shiny and smooth. Transfer the mixture to a pastry bag with serrated tip. In a baking tray lined with parchment paper, create two trays of approximately 15 cm. diameter and 150 g. each.  Bake at preheat oven at  185°C until they get a nice light brown colour and are dry on the inside, for about 30 minutes. Let them cool down at room temperature over a small rack.

For the hazelnut spread
Spread the hazelnuts over a small baking tray and bake at preheat oven set at 160°C, until they are evenly roasted, for approximately 10 minutes. In the meantime, pour the sugar in the pan and place over medium heat, without whisking and let it turn into brown caramel. Add the warm hazelnuts from the oven straight to the caramel, salt and start whisking fast, until all hazelnuts are evenly coated with caramel. Remove all the mixture from the pan to a baking tray lined with parchment paper and let it cool down slightly for approximately 10 minutes.
Grind the caramelized hazelnuts in a multi-cutter, until they turn into a paste. Transfer to a bowl, cover with plastic wrap that touches the hazelnut spread and store in the fridge, until it chills.

For the caramelized hazelnuts
In a small pot, add the water and the sugar, place the pot over high heat and bring to a boil. Once the syrup is well boiled, remove from heat and put the hazelnuts in. Let the mixture cool to room temperature for approximately 30 minutes. Strain the hazelnuts well from the syrup and spread them over a baking tray lined with parchment paper. Bake at preheat oven set at 150°C, until the hazelnuts get a gold colour and become crunchy, for approximately 15-20 minutes.

For the hazelnut cream
In a bowl, add the custard and whisk until it gets fluffy. In another bowl mix the butter with the hazelnut spread using a hand whisk. Gradually add the hazelnut mixture within the custard while whisking and once you get a homogenous mixture, transfer it in a pastry bag with a serrated tip.