Additional Ingredients

For the choux pastry:

250 ml	Milk
200 grams	Butter unsalted
250 ml	Water
300 grams	Plain White Flour (Allinson Nature Friendly) sifted
8	Free Range Eggs whisked
1	Free Range Eggs to glaze
40 grams	Almonds flaked

How to make Choux Parisienne

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1. First make the mousseline. Place milk in a saucepan and bring to boil. While the milk is heating, place the egg yolks and sugar in a large bowl and beat with electric whisk until pale and fluffy. Then add the flour and mix again to incorporate.
2. Once the milk has reached boiling point, strain half the milk into egg mixture, whisking until smooth. Add the remaining milk and mix, then pour the mixture back into pan, whisking all the time and return to the heat. Bring to boil and cook gently for 1-2 minutes, still whisking. Pour into the bowl and add half the unsalted butter, stirring to melt. Leave to cool.
3. Once cooled, using an electric mixer, beat the remaining softened butter into the mousseline mixture, then beat in the hazelnut paste. Chill for 30 minutes in fridge.
4. Now make the choux pastry. Preheat the oven to 185°C. Line two baking trays with baking paper.
5. Heat the milk and water and add the butter, once butter melted bring to a fast boil. Remove from heat and immediately add all the flour. Return to the heat and beat vigorously with wooden spoon until mixture leaves the sides of pan and is smooth and glossy.
6. Allow mixture to cool a little, then add the eggs, a little at a time, beating well after each addition. You will be left with a smooth and glossy mixture.
7. Spoon mixture into piping bag and pipe small rings, about 10cm in diameter onto lined tray. Then pipe a second ring on top of the first ring. Glaze with a beaten egg and sprinkle with flaked almonds.
8. When ready to bake, turn the oven down to 180°C and place the choux pastries in oven and cook until golden brown. This will take around 30mins, but watch them closely. Remove from oven and cool on wire rack.
9. To assemble, once cool, place choux pastry ring on plate and cut in half horizontally. Spoon mousseline into a piping bag and pipe over bottom half of each choux ring. Place other half on top and dust with icing sugar to serve.

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