Ingredients:

  • 40g unsalted butter, softened
  • 50g light brown sugar
  • 50g all-purpose flour
  • 1 pinch sea salt
  • 125ml water
  • 125ml whole milk
  • 110g unsalted butter, cubed
  • 5g granulated sugar
  • 2g salt
  • 145g all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 250ml whole milk
  • 3 large egg yolks
  • 40g cornstarch
  • 40g granulated sugar
  • 100g 100% pure hazelnut praliné or paste
  • 60g 70% dark chocolate, finely chopped
  • 100g unsalted butter, softened but cool

Instructions:

  1. Prepare Craquelin. Cream 40g butter and 50g brown sugar, then fold in 50g flour and salt. Roll between parchment to 2mm thickness and freeze 20 minutes.
  2. Boil Liquids. Combine 125ml water, 125ml milk, 110g butter, 5g sugar, and 2g salt in a saucepan. Heat until butter is melted and liquid reaches a rolling boil.
  3. Cook Panade. Dump in 145g flour all at once. Stir vigorously 2 minutes until a film forms on the bottom of the pan.
  4. Incorporate Eggs. Transfer dough to a bowl. Add 4 eggs one by one, beating until the dough forms a V shape when lifting the paddle.
  5. Pipe Rings. Pipe 8 individual 3 inch circles onto parchment. Cut 3 inch circles from the frozen craquelin and place one on each ring.
  6. Bake Shells. Bake at 375°F for 35 minutes until deep golden and firm to the touch. Do not open the oven door!
  7. Make Pastry Cream. Whisk 3 yolks, 40g sugar, and 40g starch. Temper with 250ml hot milk. Cook until thick and bubbling, then whisk in 60g chocolate and 100g praliné.
  8. Whip Mousseline. Once the chocolate base is cool (65°F), beat in 100g softened butter until the mixture is pale, light, and holds stiff peaks.
  9. Assemble. Slice cooled rings horizontally. Pipe the mousseline into the bottom half and top with the craquelin lid.