Hazelnut choux-rros

Boil

Add sieved flour and heat for a few minutes

Put into a mixer and add eggs gradually until the dough starts to thicken.
For this recipe, the mixture needs to be thick, as opposed to a typical choux pastry that falls down the spatula like a ribbon.
When finished, pipe straight lines onto a tray using a star-tipped piping bag and freeze

Dissolve 

Add, strain and put aside

Separately heat

Once brought to the boil add the cornflour mixture and cook until it thickens
Put a small amount into the hazelnut paste and emulsify

Mix the base with the rest, chill as quickly as possible and store in the fridge

1. Once frozen, cut the choux-rros into 10cm long pieces.
2. Fry in plenty of oil at approx. 175/180°C.
3. Once fried, coat in crystal sugar and fill with the hazelnut pastry cream.
4. Serve immediately.