Bring to the boil 125g water
Off the stove, add 150g sifted flour
Return to the heat, and stir constantly for about five minutes over medium heat.
Using a pastry bag with a round tip, pipe the mixture into small balls on to a lightly greased tray.
Place a round of craquelin pastry on top and cook at approx. 170°C for 45 minutes.
Place all the ingredients in a bowl
125g brown sugar
125g plain flour
1/2 vanilla bean
Spread the mixture between two sheets of baking paper and chill for 10 minutes, then cut out circles using a pastry cutter (65 diameter).
Vanilla Whipped Cream
1 liter of light whipping cream
100g superfine sugar
1 vanilla bean
Caramelized Slivered Almonds
Prepare a syrup with :
50g superfine sugar
Pour the sirup over 150g of slivered almonds
Place in the oven at 170°C.
Gianduja Hazelnut Chocolate Sauce
Pour the mixture over 350g milk chocolate and 100g hazelnut paste
Blend and put aside.
Garnish the choux pastry with dulche de leche ice cream (store bought), place a chocolate square on top, then add whipped cream (using a pastry bag). Sprinkle with the caramelized almonds, the wafer pastry strip and top with chocolate sauce. Yum!