In the bowl of an electric mixer fitted with a whisk, beat the heavy cream with the confectioners’ sugar and praline paste until stiff. Add the cream to a piping bag fitted with a star tip.

Cut the cream puffs in half and fill with cream. Garnish with chopped hazelnut halves. Then top with either top half of cream puff or a white chocolate disc, as shown in the photo.

To achieve the effect in the picture, garnish with a white chocolate disc instead of piping the cream on the top half of the cut cream puff.