Hazelnut Choux

Recipe by Peter Remmelzwaal


  • 180 g Milk
  • 60 g Cream
  • 36 g Sugar (2)
  • 1 g Vanilla
  • 12 g Sugar (1)
  • 20 g Cream powder
  • 40 g Egg yolk
  • 45 g Hazelnut Praliné 65%


  1. Mix the cream powder with the smallest amount of sugar (1).
  2. Then stir the egg yolk into the cream powder until smooth and add the hazelnut praliné.
  3. In a pan, bring the milk, cream, largest amount of sugar (2) and vanilla to a boil.
  4. Mix a small amount of the hot mixture with the egg yolk mixture.
  5. Pour the mixture back into the pan and bring to a boil again. Stir well.
  6. Then pour into a bowl and cover with plastic.
  7. Put the crème pâtissière in the fridge to cool.
  8. Whisk until smooth before use.