Le choucolat

Mix together the praline and pure hazelnut paste.
Add the cocoa butter and crystallized milk chocolate.
Lastly, add the softened butter.

Heat the sugar, water and inverted sugar (1) to 110 °C.
Add the gelatin mass.
Pour onto the inverted sugar (2) and the vanilla.
Whip with an electric beater to obtain a smooth consistency and then pipe the mixture into half of a Ø3cm spherical silicone mold.

Mix together the Pure Hazelnut Paste and crystallized milk chocolate and whisk until you obtain a homogeneous mixture.

Crystallize the milk chocolate, pour onto the Pure Hazelnut Paste and add the puffed quinoa.
Spread out on baking paper in a 3-mm thick sheet and cut out 3.5 cm discs.

Create molds in the shape of (hollow) choux with the Passy™ Lenôtre 70% dark chocolate. 
Place 10 g of hazelnut praline filling inside and then add the crispy quinoa disc.
Add more (approximately 10 g) of the praline filling and let crystallize.
Seal with the crystallized Passy™ dark chocolate couverture.

Put a half-sphere of vanilla marshmallow on top of the chou and pipe a pure hazelnut rosette (similarly to a chantilly cream puff). 
Decorate with small marshmallow cubes and caramelized hazelnuts.