• Preheat the oven to 190°C.
• Prepare 2 baking trays with baking paper. Mark-up the trays with 7cm diameter circle template. Mark five in total.
• Prepare another baking tray with baking paper.

For the Choux Pastry

• Place water, butter, sugar and salt into a saucepan over medium heat.
• Once the butter has completely melted and the mixture reaches boiling point, remove from the heat. Add the flour and beat to combine the mixture by hand for 1-2 minutes.
• Return saucepan to low heat. Continue to mix until the dough pulls away from the inside of the pan and a lace pattern of the mixture starts to form on the base of the saucepan. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until steam dissipates, about 2-3 minutes.
• Increase the speed to medium high and add 2-3 of the eggs, one at a time, beating well after each addition, until mixture is thick and glossy. Add all 3 eggs if necessary to achieve this consistency.
• Transfer this mixture into a piping bag fitted with a French star tip and pipe circles that are 3cm in width onto the prepared templates.
• Whisk remaining egg in a small bowl and brush the choux rounds. Sprinkle with almond flakes.
• Bake for 30 minutes without opening the oven door. Open the door at 30 minutes and poke each choux with a sharp knife or skewer. Turn heat down to 160°C and bake for further 10-15 minutes or until golden brown and crisp. Remove from oven and place on a baking rack to cool completely.

For the Crème Pâtissière

• Heat the milk in a medium saucepan over medium heat until it just starts to steam. Do not allow to boil.
• In a separate bowl, whisk the egg yolks and sugar together until pale and slightly thickened. Add the cornflour to the egg yolk mixture and whisk until smooth.
• Slowly pour a ladleful of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling. Gradually add the rest of the milk, whisking continuously.
• Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens into a smooth custard. This should take about 3–5 minutes. When thickened, remove from heat.
• Add the cubed butter and whisk until fully melted and incorporated, making the cream rich and glossy.
• Transfer the pastry cream to a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming and allow to cool completely in the fridge.

For the Hazelnut Praline

Increase the oven temperature to 180°C. Spread the hazelnuts on a baking tray and toast them in the oven for 8-10 minutes, or until golden and fragrant. Keep an eye on them to avoid burning.

Remove from the oven and allow to cool slightly.

Rub the hazelnuts between a clean kitchen towel to remove the skins, some skins can remain. Set 20g of hazelnuts aside for garnishing.

In a medium saucepan, add the sugar and heat it over medium-low heat. Stir occasionally until the sugar melts completely and turns into a golden amber caramel. Be careful not to burn the sugar. You can swirl the pan gently to help the sugar melt evenly.

Once the caramel has reached the become golden amber, add the toasted hazelnuts into the pan and stir quickly to coat them evenly with the caramel.

Pour the hazelnut praline mixture onto a piece of parchment paper or a silicone mat to cool.

Once cooled and hardened, place praline mixture into a high speed and blend until it starts to form a paste. Make sure you scrape the sides of the blender. Blend until paste is pourable consistency.

For the Hazelnut Praline Mousseline Cream ensure your crème pâtissière is completely cool before using.

Combine the prepared crème pâtissière and hazelnut praline into the bowl of a stand mixer fitted with a whisk attachment and whisk until smooth and fully combined. Place the remaining praline into a small piping bag.

Gradually add the butter to the praline pastry cream, whisking continuously until smooth and airy. Transfer to a piping bag fitted with French star tip.

To assemble, slice cooled choux ring in half horizontally. Sprinkle some sea salt on bottom half then pipe a small ring of the hazelnut praline paste on top.

Pipe the mousseline cream in a circular motion, making sure you are generous.

Gently place the top half of choux on the mousseline cream and dust with icing sugar. Pipe three small dots of hazelnut praline on the top of each choux. Arrange a halved, roasted hazelnut on top the praline.