A dessert made of choux pastry and cream

100YEARS Ambassador

Daniel Alvarez

Pastry chef


Cream puff

Boil the water, milk, suger, salt and Debic Cake butter cutt into cubes. As it begins to boil, add the sifted flour and, using a rigid spatula, stir until the dough separates easily from the spatula.

In a mixer with flat beater or pastry knife on low speed, add the eggs one by one, taking care not to add more until the previous one has been absorbed.

Using a smooth nozzle, pipe small dots in a circle onto a Silpat® mat.

Bake in a deck oven at 200º C for 10 minutes with the vent closed, then open the vent, reduce the temperature to 160º C and finish baking until golden brown.

Mousseline cream

Boil the water and the sugar at 121º C.

Whisk the yolks together with the eggs in a mixer until fluffy and gradually add the syrup until beaten and cool.

Whisk the Debic Crème butter until light and fluffy and gently fold in the egg mixture.

Mix in the praline at 26ºC and add the pastry cream.

Pailleté feuilletine

Melt the butter together with melted chocolate, emulsify with the hazelnut praline and add the pailleté.


Cut the cream puff rings in half and place the praline feuilletine on the bottom half, taking care not to cover it completely.

Finishing touch

Next, use a piping bag with a serrated nozzle to pipe dots of hazelnut butter cream, cover with the puff pastry top and decorate with chunks hazelnut.

Recipe tags 100YEARS Ambassador