Paris-Brest

Cream 115 g of butter with 70 g of icing sugar. Once smooth, add 45 g of egg, then 190 g of flour, 45 g of cornstarch and 1 g of fleur de sel. Mix until you obtain a smooth dough, then refrigerate.

Heat 500 ml of milk. Mix 4 egg yolks with 100 g of sugar, 25 g of cornstarch and 25 g of flour. When the milk begins to simmer, pour half of it over the yolks, then pour everything back into the saucepan. Boil for 1 to 2 min, stirring constantly, then remove from the heat and add 3 g of powdered gelatin.

Combine 600 g of pastry cream, 125 g of mascarpone, 100 g of butter and 250 g of praline in a mixing bowl. Whisk for 5 min until you obtain a very smooth cream.

Bring 100 g of water, 80 g of sugar, 1 vanilla bean and 10 g of chicory to a boil. Add 1 g of agar-agar and cook for 1 min, stirring. Refrigerate.

Roast 200 g of hazelnuts and 200 g of almonds at 155°C for 20 min. Make a dry caramel with 133 g of sugar and pour it over the nuts. Once cooled, blend with 15 g of coffee beans until liquid in consistency, then add 1 tbsp of chicory.

In a saucepan, heat 100 g of water, 100 g of milk, 90 g of butter, 2 g of salt and 2 g of sugar. When it boils, add 110 g of flour all at once and dry out the dough for 2 min, then let cool. Incorporate 180 g of whole eggs one at a time, then pipe small choux puffs.

Blend 100 g of whites, 80 g of flour and 10 g of hazelnut powder. Spread the batter in a leaf-shaped tuile mold and bake for 10 to 15 min at 170°C.

Make a dry caramel with 20 g of sugar, then add 50 g of hazelnuts. Remove and set aside.

On the sweet pastry, place small dots of praline cream to stick down the choux without tops. Fill them with chicory-vanilla gel and caramelized hazelnuts, then pipe a ball of praline cream. Place a leaf tuile on top.