Make the craquelin

• Cream the soft butter and cane sugar in a bowl, then add the flour.
• Roll the dough out flat between two sheets of greaseproof paper and place in the freezer for a few minutes.
• Cut out rounds with a cookie cutter and return them to the freezer until needed.

Roast the hazelnuts

• Roast the hazelnuts in the oven at 160 °C.
• Peel the hazelnuts and cut them in half.

Caramelize the hazelnuts

• In a frying pan over medium heat, caramelize the hazelnuts with the icing sugar and a pinch of fleur de sel.
• Tip onto a silicone mat and let cool.

Make the choux pastry

• Heat the milk, water, salt, sugar and cubed butter in a saucepan, stirring, until the butter is melted.
• Remove from the heat, add all the flour at once, then return to the heat and stir rapidly until the panade is smooth and pulls away from the sides of the pan.
• Let the panade cool for two minutes, then beat in the eggs one at a time until smooth and shiny.

Pipe and bake the choux

• Pour the dough into a piping bag fitted with a round nozzle and pipe choux of 3.5 cm diameter.
• Top each choux with a frozen craquelin round.
• Bake at 165 °C without opening the oven door.

Assemble

• Slice the cooled choux and fill them with the praline cream.
• Finish with the caramelized hazelnuts.