In a Glass Zephyr Verrine

Infuse the grated nutmeg in cream.Mix the gelatine with water.
Bring cream to boil with zest. Strain and pour on to zephyr™ white chocolate.
Add the gelatine mix and add the 2nd part cream. Keep overnight and use during assembly.

Bring to boil milk, butter, water, salt & sugar.
And dry ingredients and mix well to form a papande.
Add eggs in the machine at 50d.
Pipe at 30°C - 35°C.

Mix all the ingredients together with cold butter.
Sheet the craquelin to 2mm thickness and cut to size of the choux to top before baking.

Mix the liquid all together, add the sugar and the pectin NH when cold, cook to 101°C and poor on Silpat. 
Allow to cook.
The cut with a 5cm round cutter and pipe the nutmeg cream on it and wrap the cream with jelly.
Add 3 per glass.

Roast the hazelntu skinned at 150C for 20 mins. 
Let it cool down then in the robot coupe blend with the icing sugar to have a nice duja paste.
Add the melted Zephyr white chocolate, butter.
Fill the Choux with the mix.