Paris Brest with Almond & Hazelnut Praline Filling

Ingredients

Bring the milk to the boil in a saucepan over high heat.
Add sugar, eggs, and custard powder to a bowl and whisk until light.
Pour one-third of the hot milk into the egg mix while whisking, then pour the egg mix into the saucepan and stir over high heat until thick and bubbling.
Remove from heat and pour the cream patisserie mix into a container and cover with plastic film to prevent a skin. Place in the fridge to cool.

Mix the almond & hazelnut paste in a mixing bowl with a beater until smooth.
Slowly add softened butter and increase the speed to whip until light.
Remove cream patisserie from the fridge and place into a separate mixing bowl - soften with a paddle.
Slowly add the softened cream patisserie to the almond & hazelnut paste, whipping well after each addition.

Place the cream and glucose in a saucepan and bring to the boil.
Place the chocolate in a bowl. Pour the hot cream mix over the chocolate and allow the chocolate to melt before stirring from the centre to make a ganache.
Dip the Paris Brest top into the ganache, then sprinkle almond flakes on top as an optional garnish. Allow to set in the fridge/ freezer.
Cut the Paris Brest in half, pipe the almond & hazelnut filling around the base, then place the top on, and serve.