Ingredients:

• 1000 g of traditional shortbread

Methods:

Laminate at 2,5 mm, cut out desired pieces and bake for 10 minutes at 190°C.

Ingredients:

• 135 g cocoa butter
• 1350 g praline
• 135 g milk chocolate drops
• 400 g puff pastry crisps

Method:

• Melt and mix cocoa butter,
  praline and milk chocolate.
• Incorporate puff pastry crisps.

Ingredients:

• 1000 g chocolate sponge cake mix
• 1000 g eggs

Method:

• Melt and mix cocoa butter,
  praliné and milk chocolate.
• Incorporate puff pastry crisps.

Ingredients:

• 1000 g milk chocolate drops
• 100 g sunflower oil
• 100 g roasted hazelnut chunks

Method:

• Heat the chocolate to ± 35°C.
• Incorporate the oil and the
  roasted hazelnut chunks.

Ingredients:

• 1000 g traditional recipe

Method:

• Pipe the desired choux, cover with a crispy layer (below) and bake at 190°C.

Ingredients:

• 500 g butter
• 600 g sugar
• 600 g wheat flour

Method:

• Mix all the ingredients into a
  smooth dough and leave to cool in the refrigerator.
• Laminate the dough at 1,5 mm

Ingredients:

• 1000 g water
• 400 g cold custard powder
• 90 g Hazelnut praline without
  sugar

Method:

• Mix all ingredients at high speed for 4 minutes, give rest for 10 minutes and mix it again to a smooth custard.

Ingredients:

• 1000 g hazelnut custard
• 500 g fresh cream

Method:

• Whip up the fresh cream for 3/4th and mix with the hazelnut custard.

The Assembly and Finishing:

• Spread a layer of crispy chocolate on the Shortbread bases.
• Cover with a piece of chocolate sponge and leave to cool in the freezer.
• Dip into the hazelnut chocolate and decorate with gingerbread crumble.
• Fill the choux with hazelnut cream and Fruitful Blueberry.
• Finish the crispy choux with Marzipan 1:2 Roll, Fruitful Blueberry, whipped cream and caramelized nuts.