Hazelnut and Praline Paris-Brest Macaron

1.Prepare the Dry Ingredients: Sift the hazelnut flour and powdered sugar together into a bowl. Make sure there are no lumps. Set aside. 

2.Make the Italian Meringue: In a small saucepan, heat the granulated sugar and water over medium heat until it reaches 118°C (245°F) on a candy thermometer. 

While the sugar syrup is heating, start whisking egg whites and a pinch of salt in a stand mixer or with a hand mixer on medium speed. 

Once the sugar reaches the desired temperature, slowly and carefully pour it into the egg whites while continuing to whisk. Keep whisking until stiff, glossy peaks form and the meringue cools to room temperature. 

3.Combine with Dry Ingredients: Gently fold the sifted hazelnut flour and powdered sugar mixture into the meringue in batches. Use a spatula and fold until the batter becomes thick but flows like lava. When you lift the spatula, the batter should form a continuous ribbon. 

4.Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small, even circles (around 3-4 cm in diameter) onto a parchment-lined baking sheet. Tap the baking sheet on the counter a few times to release any air bubbles. 

5.Rest the Macarons: Let the piped macaron shells rest at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to touch them lightly without the batter sticking to your finger. 

6.Bake the Macarons: Preheat your oven to 150°C (300°F). 

Bake the macaron shells for 14-16 minutes. They should develop a “foot” (the ruffled base), and the tops should be firm to the touch. 

Let the shells cool completely on the baking sheet before removing them. 

Once the shells are cool, you can pair them up and fill them with filling. 

1.Melt the Chocolate: melt it using a double boiler or microwave in 20-30 second intervals, stirring in between each interval until smooth. Make sure not to overheat the chocolate. 

2.Chocolate Decoration: Line a acetate sheet, Pour the melted chocolate onto the acetate paper and spread it thinly and evenly with an offset spatula. Once set, use cutter to shape and sprinkle chopped toasted hazelnuts before completely set.  

4.Let the chocolate set at room temperature overnight. 

1.Infuse Hazelnut Cream: Heat 100g of heavy cream over medium heat until just about to boil. Remove from heat, then add 50g of toasted hazelnuts to the cream. 

Let it steep for 30 minutes to 1 hour to infuse the flavor, then strain out the hazelnuts and keep the hazelnut-infused cream. Ensure you have exactly 100g of hazelnut cream after straining. 

2. Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave (in 20-second increments), stirring between each increment, until smooth. 

3. Whip the Cream Cheese: In a separate bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. 

4.Heat the Hazelnut Cream with Sugars: In a small saucepan, combine the hazelnut cream, inverted sugar, and regular sugar. Heat the mixture gently over medium heat, stirring until the sugars dissolve completely and the cream is hot but not boiling. 

5.Combine Chocolate and Cream: Slowly pour the hazelnut cream mixture over the melted white chocolate, stirring continuously until smooth and fully combined. 

6.Mix the Ganache: Gradually fold the white chocolate mixture into the whipped cream cheese mixture, stirring gently until everything is smooth and well combined. 

7.Chill: Let the ganache cool at room temperature for about 15-20 minutes or refrigerate it for a thicker consistency before using. 

1.Caramelize the Sugar: In a heavy-bottomed saucepan, add the granulated sugar in an even layer. Heat it over medium heat, stirring gently as the sugar melts and turns a deep amber color. Be careful not to let it burn. 

2.Add the Butter: Once the sugar is fully caramelized, add the butter. Stir continuously until the butter is completely melted and combined with the caramel. 

3.Incorporate the Mashed Banana: Stir in the mashed banana carefully. The mixture may bubble and splatter, so take care. Stir until the banana is fully incorporated and the mixture becomes smooth again. 

4.Add the Vanilla bean and Hazelnut Cream: Gradually pour in the heavy cream while stirring continuously. The mixture may bubble up but continue stirring until it becomes smooth and creamy. 

5.Add the Caramelia Chocolate and Salt: Remove the pan from heat and stir in the caramelia chocolate. Stir until the chocolate is melted and fully combined with the banana caramel mixture and add Salt.  

6. Cool: Allow the caramel to cool for a few minutes before transferring it to a jar or container. It will thicken as it cools.