Hazelnut Cream Puff Cream

Preparation

1. Make the pate a choux, cocoa nib tuile and chocolate sauce and put to one side.
2. For the hazelnut cream, whisk the 2.5 oz milk, corn starch and egg yolks together.
3. Place the QimiQ Classic, paste, 8 oz milk, sugar and vanilla bean in a pan and bring to a scald. Add the cornstarch mixture, heat up to 190° F and blend smooth.
4. Add the butter, mix well and store chilled.
5. To assemble the verrines, fill the profiteroles with the hazelnut cream. Pour some chocolate sauce into the base of each glass. Fill the glass with alternating layers of profiteroles, chocolate sauce and cocoa nib tuile. Dust the top with powdered sugar and garnish as required.