Preheat the oven to 170ºC

Line the baking tray with parchment paper

Draw a circle on the baking paper and turn the paper over to use as a template

Lift the Cooking Chef head and fit the heat shield

Fit the Stir tool to the machine

Add Ingredients 1 (hazelnuts, almonds) to the baking tray

Toast at 170ºC for 12-15 minutes until golden

Remove from the oven

Wrap the toasted nuts in a tea towel

Rub to remove the skin from the nuts and set aside

Attach the Cooking Chef bowl to the machine

Add Ingredients 2 (water, sugar) into the Cooking Chef bowl, fit the splash guard

Cook at 160ºC on speed Stir 1 for 2 minutes until the sugar has dissolved

Remove the splash guard

Cook at 180ºC, speed off, for 15 minutes until the sugar thickens and colours

Transfer the toasted hazelnuts and almonds into the Cooking Chef bowl

Quickly stir with a spatula or wooden spoon until combined

Transfer the coated hazelnuts and almonds to a silicone mat before the mixture solidifies.

Fold the silicone mat over and press down to create a flat layer of praline

Set aside to cool and solidify

Assemble the Food Processor attachment to the machine

Fit the Knife blade to the Food Processor bowl

Retrieve the praline and break up into pieces

Add the praline pieces into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until fine crumbs formed

Blend on high speed until a paste form

Transfer the paste into a small bowl and set aside

Remove the food processor attachment from the machine

Remove the Stir tool, fit the Creaming Beater

Add Ingredients 3 (egg yolks, sugar, cornflour) into the Cooking Chef bowl, fit the splash guard

Mix on speed 1 for 30 seconds until combined

While the machine is running, gradually add the first three items of Ingredients 4 (milk, cream, vanilla) into the bowl, fit the splash guard

Cook at 85ºC on speed Min for 7 minutes until thickened

While the machine is running, add the remaining item of Ingredients 4 (butter) into the bowl

Mix on speed 1 for 1 minute until smooth

Place a sieve over a large mixing bowl

Strain the mixture from the Cooking Chef bowl into the mixing bowl

Cover the mixing bowl with a plastic wrap

Refrigerate for 30 minutes

Add the first four items of Ingredients 5 (water, milk, butter, salt) into the Cooking Chef bowl

Cook at 104ºC on speed Stir 1 for 1 minute until the butter has melted

Add the last item of Ingredients 5 (flour) into the Cooking Chef bowl

Cook at 104ºC on speed 3 for 2 minutes until thickened

Mix on speed 1 for 2 minutes until thoroughly combined

While the machine is running, gradually add Ingredients 6 (eggs) into the Cooking Chef bowl

Mix on speed 3 for 2 minutes until glossy

Transfer the mixture into a piping bag

Pre-heat the oven to 180ºC

Fit a large round nozzle or cut the end of the piping bag off with scissors so there is around 4 cm hole

Holding filled pastry bag at a 90º angle, apply steady downward pressure and slowly pipe the first ring of choux along the traced circle

Pipe a second ring of choux inside the first ring, making sure that the two rings are touching one another

Pipe a third, final ring of choux on top of, and nesting in the groove between, the two piped rings

To smooth out the surface of the dough, dip a finger into cold water and gently pat down any bumps

Dust with the first item of Ingredients 7 (icing sugar)

Top with the remaining Ingredients 7 (almonds) and press down to ensure they are stuck

Bake at 180ºC for 15-17 minutes and reduce the heat to avoid the almonds burning

Bake at 170ºC for 10-15 minutes until well risen and golden

Remove from the oven

Use a skewer to make a hole in the base

Place back in the oven

Allow the choux ring to sit in the oven switched off with the door ajar to dry out

Retrieve, clean the Cooking Chef bowl and fit the Whisk

Attach the Cooking Chef bowl to the machine

Retrieve the crème pat from the fridge

Add the crème pat and 60 g of praline paste into the Cooking Chef bowl., fit the splash guard

Mix on speed 6 for 20 seconds until combined

While the machine is running, gradually add Ingredients 8 (butter) into the bowl

Mix on speed 5 for 5 minutes until the cream soft and airy

Mix on speed Max for 2 minutes until well combined

Transfer the mixture into a piping bag fitted with a medium open star nozzle

Place in a fridge until ready to use

Sliced the cooled ring of choux pastry in half horizontally with a serrated knife

The tip of the knife should be at all times in the ring hole; do not try to slice the ring like a cake

Pipe a large rosette of crème mousseline on each section of the pastry base

Replace the top half of the choux pastry ring

Dust with icing sugar