Hazelnut cream puffs

These cream puffs were made for open house at The Art Institute of Seattle.
Composition:
-Pâte à choux (cream puff)
-Crumble
-Toasted hazelnut
-Hazelnut mousseline
-Heart of homemade liquid praliné

Recipe for 17 large cream puffs:

Pâte à choux

120gr milk

120gr water

3gr salt

6gr sugar

112gr butter

220gr AP flour

4 eggs

Crumble

100gr butter

120gr brown sugar

120gr flour

Hazelnut mousseline
400gr pastry cream (260gr milk, 50gr yolks, 50gr sugar, 40gr corn starch)
100gr praliné paste
220gr butter

Homemade liquid praliné
75gr hazelnuts (toasted)
25gr cashew nuts (salted)
100gr sugar
40gr water