Hazelnut Choux Tart

It’s about the puff pastry and hazelnut character tart. First we have normal puff pastry lamination until 3mm. We are lining the tart only the side of tart shell. After baking done i put the chocolate sable and lemon pain de gene as a base of the tart. Still have left about 40% space of tart and I filled in the homemade almond praline to enriched the flavour hazelnut and soft texture.

on top of praline I placed the vanilla Cremeux to balance the taste of heavy from hazelnut. lastly on top is choux filled in praline mousseline and thin caramel as per shinning decoratio.