Method

• 1.
  Preheat oven to 220°C (fan-forced). Grease and line a baking tray with baking paper To make choux pastry, place the milk, butter and 1/2 cup (125ml) water in a saucepan and bring to the boil over medium heat.
• 2.
  Add the flour, sugar and 1/2 tsp salt, and stir with a wooden spoon for 2-3 minutes until mixture is smooth and comes away from the sides of the pan.
• 3.
  Transfer to a bowl and whisk for 1 minute, then slowly add eggs, 1 at a time, whisking well after each addition, until smooth.
• 4.
  Transfer to a piping bag fitted with a 1.5cm nozzle. Pipe six 8cm rings onto baking tray, then place hazelnuts on top of rings. Bake for 18 minutes or until golden and puffed.
• 5.
  Turn the oven off, then leave door ajar and rest pastry in oven for 10 minutes to dry out. Remove from oven. Set aside until completely cool.
• 6.
  For the creme patissiere, whisk egg yolks, sugar and cornflour in a heatproof bowl until smooth. Place hazelnut paste and milk in a saucepan and whisk to combine.
• 7.
  Place over medium heat and bring to the boil, then immediately remove from heat. Pour over egg mixture, whisking slowly until combined. Return mixture to saucepan and place over medium heat.
• 8.
  Cook, whisking constantly, for 6 minutes or until thick. Pour into a tray, cover surface with plastic wrap and set aside to cool. Chill for 2 hours to set.
• 9.
  Place the creme patissiere in a bowl and whisk until smooth. Add thickened cream and whisk until firm and combined, then transfer to a piping bag fitted with a star nozzle.
• 10.
  Cut the pastry rings in half and pipe creme patissiere onto the bottom halves. Sandwich with pastry tops. Dust with icing sugar to serve.