Profiteroles

Insert in the mixer boule, flour,salt,vanilla ,butter and mix until you'll get a sand texture.

Then add almond powder and egg whites, mix slowly untill the ingredients get together.

Roll out the dough between 2 baking paper anf freeze it (2 mm high)

In a pan bring the water to boil with butter and salt.

Out of the fire add at once the sieved flour and mix with a spoon.

Keep stirring bring on the fire and cook until the dough comes off the walls of the pan.

Let cool and add the eggs one at a time mixing well; when the dough is homogeneous.

Using a pastry pocket to form the choux on a lightly buttered baking tray.

Cook at 180°C in a fan oven.

Heat up to boil the cream, pour together with the gran mora and blend it with immersion blender.

Refrigerate overnight before use it.

Use at 35°C to glaze the profiteroles.

In the microwave melt the chocolate compound, combine with the Caravella Gran Nocciola and then pour on a box and let set it in fridge for 30 min.

Keep at room temperature to make decorations like curls.

Roll out the shortcrust dough and cut it into squares of 8x8 cm and 4x4 cm.

Bake until golden brown and crisp, then set aside to cool.

Fill each choux pastry with whipped cream using a piping bag.

Warm up to 35°C the profiterole glaze in the microwave blend until smooth.

Dip the top of each filled choux into the glaze and set aside to set.

Base Layer: Place an 8x8 cm shortcrust square on a serving plate arrange 4 choux on top of it.

Repeat this operation for anotehr layer.

Top Layer: Place a smaller 4x4 cm shortcrust square on top.

Final Touch: Crown the tower with one glazed choux.

Garnish with Gianduja compound curls and piped whipped cream for an elegant finish.