Canelé Pâtisserie Chocolaterie

Step 1. Prepare the Pastry Cream: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat 250ml milk until simmering, then slowly temper into the egg mixture. Return to heat and whisk until thickened. Remove from heat and stir in 50g of butter. Cover with plastic wrap touching the surface and chill until cold.

Step 2. Make the Choux Dough: In a saucepan, bring 125ml water, 125ml milk, 110g butter, and a pinch of salt to a boil. Add all the flour at once and stir vigorously until a dough forms and pulls away from the sides. Let cool slightly, then beat in eggs one at a time until the dough is glossy and holds a 'V' shape on a spatula.

Step 3. Shape and Bake: Preheat oven to 375°F (190°C). Trace a 7-inch circle on parchment paper. Pipe a thick ring of dough following the circle, then pipe a second ring inside and a third ring on top. Sprinkle with sliced almonds. Bake for 35-40 minutes until golden and firm. Do not open the oven door during baking. Pierce the side with a knife to let steam escape and let cool completely.

Step 4. Finish the Mousseline: Beat the chilled pastry cream to loosen it. Gradually add 150g of softened butter and the praline paste, whisking until light and airy.

Step 5. Assembly: Slice the cooled choux ring in half horizontally. Pipe the praline mousseline into the bottom half in generous swirls. Replace the top half and dust with powdered sugar before serving.