Sobacha Paris-Brest

Soak the gelatin in 7 times its weight in very cold water for one hour in the refrigerator.
Melt at 55°C, then let cool and set for 12 hours in the refrigerator.
In a saucepan, bring the milk and cream to a boil, then steep the Sobacha for 10 minutes.
Blend, strain through a fine-mesh sieve, and add the remaining milk.
Pour the mixture over the blanched mixture while still hot.
Bring to a boil and cook for 2 minutes, whisking constantly.
Remove from heat, add the gelatin mixture, then pour over the praline, hazelnut paste, butter cut into pieces, and fleur de sel.
Mix well before pouring into a container, cover with plastic wrap, and chill for at least 6 hours at 4°C.

Mix all the ingredients until a smooth dough forms.
Roll out to a thickness of 2 mm, then place in the freezer.
Cut out discs the size of Paris-Brest pastries and store in the freezer.

Heat the water, milk, butter, sugar, and salt in a saucepan.
The mixture should come to a boil once the butter has melted.
Remove from the heat, add the flour all at once, and stir immediately with a spatula.
Cook the dough for 1 to 2 minutes over medium heat to remove excess moisture.
Transfer to a food processor fitted with the paddle attachment and mix for two minutes before gradually adding the eggs.
The dough is ready when it falls back slightly and is smooth and uniform.
Lightly grease a nonstick baking sheet and pipe out Paris-Brest discs.
Place the craquelin, cut into discs of the same size, on top.
Bake at 150°C for 45 minutes or longer, depending on the oven, with the oven door closed.
Open the oven door to let the moisture escape, then continue baking for 20 minutes at 130°C to thoroughly dry out the choux pastry. Remove from the oven and let cool.

Mix the ingredients together and transfer to a piping bag.

Temper the chocolate, then spread it onto a guitar sheet.
Sprinkle with Sobacha and cut out discs of various sizes.
Cover with another sheet and a baking sheet to keep them flat. Let them set.

Bring the water, sugar, and invert sugar to a boil.
Pour the mixture over the hazelnuts and sobacha scattered on a baking sheet lined with a silicone mat.
Bake at 170°C, stirring with spatulas every 4 minutes to caramelize everything evenly. Once everything is caramelized, remove from the oven.