Noix charentaise

1.Preheat oven to 220°C/425°F. Grease oven trays.

2.To make choux pastry, combine the water, butter and sugar in a medium saucepan; bring to the boil. Add flour; beat with wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl; stand 1 minute. Beat in two of the eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.

3.Spoon pastry into piping bag fitted with a 1.5cm plain tube. Pipe 12 x 5cm rounds, about 5cm apart, on trays; brush with lightly beaten remaining egg.

4.Bake puffs 10 minutes. Reduce oven temperature to 160°C/325°F; bake puffs a further 20 minutes. Turn off oven; cool puffs in oven with door ajar.

5.Make praline pastry cream. Bring milk to the boil in a medium saucepan. Whisk egg yolks, sugar and cornflour in a medium heatproof bowl until smooth. Gradually whisk in hot milk. Return mixture to pan; whisk over medium heat until mixture boils and thickens. Remove from heat; whisk in chocolate, chocolate hazelnut spread and butter until smooth. Cover surface with plastic wrap. Stand until cooled to room temperature.

6.Cut a small opening in base of each puff. Spoon pastry cream into piping bag fitted with an 8mm (½-inch) plain tube. Pipe pastry cream into puffs.

7.Make dark chocolate icing. Melt chocolate and butter in a small saucepan over medium heat, stirring, until smooth.

8.Place puffs on wire racks; drizzle over icing, sprinkle with hazelnuts. Stand until set.