Recipe for Cream Puff with Nougat Cream

Prepare the craquelin: Mix the flour with the butter, sugar, and nougat powder. Form a dough, flatten it into a disk, wrap in plastic, and place in the freezer for 10 minutes.

Make the pastry: In a saucepan, pour in the milk and water. Add the butter, salt, and sugar. Bring the mixture to a boil. Remove from heat and add the flour all at once. Mix vigorously with a spatula until the mixture pulls away from the sides of the saucepan.

Return to very low heat while stirring vigorously for 1 to 2 minutes. Incorporate the eggs one by one. When the mixture is smooth, pour it into a piping bag.

Poaching and cooking the pastries: Poach the pastries on a baking sheet lined with parchment paper. Roll out the topping and cut out discs of dough, placing them on the pastries. Bake for 30 minutes in a preheated oven at 180 degrees.

Let the cabbages cool on a rack.

To finish, prepare the nougat whipped cream and assemble: Whip the liquid cream until stiff peaks form, then incorporate the nougat cream. Fill a piping bag with a star tip. Cut the cream puffs in half and fill them with the whipped cream. Serve.