Paris-Brest Choux with Nutella

For the choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)

Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the eclairs on a baking sheet covered with silpat paper. Place a disk of cracker. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven).

For the cracker
50g butter
50g flour
50g brown sugar
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out circles the size of your choux.

For the Nutella mousseline cream
220ml milk
35g sugar
3 egg yolks
30g cornflour
15g flour
20g butter
+
140g of butter
200 to 250g of Nutella

Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the butter. Place in a cool place. Work the butter into the cooled cream and add the Nutella. Mix well.

Garnish the choux pastries cut in half with the mousseline cream. Decorate with halved hazelnuts.