Ingredients

1 egg, lightly whisked (for egg wash)

1 tbs milk

Praline paste

180g hazelnuts, toasted

180g almonds, toasted

90g corn syrup

70g granulated sugar

50ml water

¼ tsp salt

1/3 tsp bicarbonate of soda

Pastry cream

300ml whole milk

50g caster sugar

1 tsp vanilla bean paste

4 egg yolks

60g plain flour

½ tsp salt

100g unsalted butter, cold and cubed

Choux pastry

125ml water

50g butter

70g strong flour

½ tsp caster sugar

¼ tsp salt

2 eggs

Method

Preheat oven to 190C. Line a large oven tray with baking paper and draw six 10cm round circles on paper. Flip paper over so tracing is on the underside.

To make choux pastry, place the water and butter in a medium saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to

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