Hazelnut Indulgence

1. Bloom the gelatin with water.
2. Heat milk and add bloomed gelatin. Pour gelatin over the partially melted Gianduja.
3. Mix well then add the heavy cream.
4. Hand blend then store overnight before whipping it.

1. Melt and hand blend very well cocoa butter, chocolate and oil.
2. Fold in the almond brittle crunch.
3. Use at 113O F on a partially frozen choux.

1. Dry out the dough for 1 minute.
2. Mix until you reach 113O F.
3. Start adding the eggs slowly.
4. Let the dough rest 1 hour in the fridge.
5. Pipe choux and spray with clarified butter.
6. Bake at 330O F in a deck oven. Let cool.

Note: This can be frozen and when used heated by flashing for 5 minutes at 300O F.

1. Make a pastry cream, at the end add the butter.
2. Cool down for a few hours in the fridge then add the hazelnut praliné/paste.