Hazelnut Indulgence
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/8ba1cc91a1af48d7482d325816cd6256.jpg?itok=7ApQQm9v)
For the gianduja whipped cream
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For the coating for choux paste
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For the choux paste dough
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Note: This can be frozen and when used heated by flashing for 5 minutes at 300O F. |
For the praline pastry cream
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For the procedure
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