Water 100ml
Butter 60g
50g 1. Place hazelnuts and almonds (or hazelnuts only) in a flat pan over medium heat. 2. After roasting the hazelnuts and almonds, add granulated sugar until it turns golden brown. 3. Once the sugar is fully melted into caramel, remove the pan from heat and allow to cool. The caramel will solidify together with the almonds and hazelnuts. 4. Put the cooled caramel into a blender and grind until it forms a hazelnut-almond caramel powder. 5. Add water and butter to a pot and bring to a boil. 6. When the butter and water are boiling, add the flour and stir until well combined. 7. Gradually pour the pre-beaten eggs into the batter in 3-4 batches, stirring well after each addition before proceeding. 8. Transfer the batter into a piping bag and pipe into round shapes, forming two circles as shown in the image. 9. Finally, pipe another circle in the center of the top layer. 10. Brush with egg wash.
11. Sprinkle almond flakes on top, then bake in a preheated oven at 220°C for about 20 minutes. 12. Add the freshly crushed caramel hazelnut almond powder into the custard cream sauce, and stir well with a whisk. 13. Cut the baked puff pastry in the middle. 14. After cutting, fill the center with the prepared hazelnut almond cream sauce, then cover it again to finish.
