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
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
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