Chef Chantal Tabet’s coffee and almond praline craquelin cream puffs

For the coffee pastry cream (prepare 24 hours ahead):

1. In a bowl, combine the cream cheese, condensed milk, and vanilla paste or concentrated vanilla.
2. Soak the gelatin sheets in cold water for 10 minutes.
3. In a saucepan, bring the cream and coffee to a boil.
4. Add the gelatin, then mix well.
5. Pour the coffee cream over the cream cheese, mix, then store in the fridge, covering the surface of the cream directly with plastic wrap.
6. Let rest for 24 hours.

For the craquelin:

1. Mix all the ingredients together to make a dough.
2. Roll the dough directly onto parchment paper for 2 to 3 minutes, then cover with parchment paper and place in the freezer.

For the cream puffs:

1. In a saucepan, gently melt the water, butter, and milk over low heat.
2. Add the flour and stir until the dough pulls away from the sides of the pan (it is important to dry the dough well), then let it cool in a bowl.
3. When the dough is cool, add the eggs one at a time, mixing to obtain a smooth texture.
4. Place the dough in a piping bag fitted with a tip.
5. On a baking sheet lined with parchment paper, pipe out choux about 4 centimeter in diameter, leaving space between each.
6. Using a cutter, cut the craquelin to the size of the choux and place a disc on each one.
7. Bake at 180 degrees for 20 minutes. The choux should be nicely golden. Do not open the oven during baking.

For the almond praline:

1. Roast the almonds in the oven for 10 minutes at 180 degrees.
2. Make a caramel and let it cool (5 to 10 minutes).
3. Blend everything together in a food processor until you get a paste, add the oil and sugar, then mix and transfer to a piping bag.

To assemble the cream puffs:

1. Cut the choux in half, or make a hole at the bottom.
2. Fill with coffee cream, then pipe the praline into the center (make sure not to overfill the cream puff with coffee cream to leave room for the praline).

It's ready!