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Line a baking tray with baking paper, grease the baking paper with 20 grams of melted butter and dust with flour (By greasing the baking paper with melted butter and then dusting with flour, you ensure that the choux does not spread). Make an impression in the flower with a round object so that the puffs have the same nice round shape. Pipe the choux batter into a ring shape on the baking tray, making sure you make two layers so that the choux is nice and high.

Preheat the oven to 250 degrees hot air.

Place the croustillant dough between two baking papers and roll out with a rolling pin into a thin sheet. Then let it set briefly in the freezer for convenience. Cut circles out of the croustillant with the same round object that was used for the shape of the puffs. With a smaller round shape, cut another circle from the center to create a ring shape and place the ring of croustillant on the choux batter.

Slide the puffs into the preheated oven and turn the oven off. Leave the puffs in it for 10 minutes. Then turn the oven to 160 degrees and let the puffs bake for another 10 minutes.

The puffs should be really golden brown before you take them out of the oven. Do not open the oven while baking or they will collapse.

Let the butter come to room temperature. Put the milk together with 200 grams of the sugar in a saucepan and slowly bring to the boil.

In a large bowl, mix the rest of the sugar with the pudding powder, praline paste and egg yolks. Add a splash of milk, if desired, to blend until smooth.

Once the milk is boiling add to the egg yolk mixture and stir briefly. Then put everything back in the pan and put on low heat. Stir with a whisk until a thick pudding is formed. Then remove from the heat and place in a bowl. Cover with plastic wrap, press the foil well onto the pudding and let it cool down to about 40 degrees.

Mix the cooled pudding with a dough hook in the food processor or mixing bowl and add the butter in cubes.

It is important that the butter is at room temperature, otherwise there is a chance that the butter will curdle.

Then put the muslin in a piping bag with a serrated mouth and let it cool in the refrigerator.

Cut the choux rings in half with a bread knife and fill the choux with a layer of crème de patisserie.

Cut the passion fruit in half and scoop a small amount of the passion fruit onto the crème de patisserie with a spoon.

Then pipe the muslin in nice tufts on the crème de patisserie and place the other half of the choux ring on top.

Decorate the choux rings with some icing sugar, mousseline, chocolate decoration and nougatine cookies.

To finish it off you can make a nice decoration of hazelnut. To do this, make caramel; put 175 grams of sugar and 40 ml of water in a pan and bring to the boil. Meanwhile, stir well until the sugar has dissolved. Once the mixture boils, stop stirring and wait for the mixture to turn golden