Hazelnut choux-rros

Recipe

CHOUX-RROS PASTRY

ingredients	preparation
500g milk 6g salt 250g butter	Boil
250g weak flour	Add sieved flour and heat for a few minutes
Put into a mixer and add eggs gradually until the dough starts to thicken. For this recipe, the mixture needs to be thick, as opposed to a typical choux pastry that falls down the spatula like a ribbon. When finished, pipe straight lines onto a tray using a star-tipped piping bag and freeze

HAZELNUT PASTRY CREAM

ingredients	preparation
100g milk 75g cornflour	Dissolve
160g egg white 1g salt	Add, strain and put aside
800g milk 100g 35% fat liquid cream 200g sugar 1pod(s) Vanilla	Separately heat
140g NPN-HA1BY	Once brought to the boil add the cornflour mixture and cook until it thickens Put a small amount into the hazelnut paste and emulsify
Mix the base with the rest, chill as quickly as possible and store in the fridge

MONTAGE

1. Once frozen, cut the choux-rros into 10cm long pieces.
2. Fry in plenty of oil at approx. 175/180°C.
3. Once fried, coat in crystal sugar and fill with the hazelnut pastry cream.
4. Serve immediately.