1. Add sugar and egg yolks, stir well and melt the sugar;
2. After butter A melts in water, add in and stir well;
3. Add sifted low-gluten flour, press and mix to mix without dry powder;
4. Add hazelnut powder and knead by hand;
5. Roll it out to 0.5cm thick, and place it in the refrigerator for 40 minutes to relax;
6. The circular engraving mold presses out a larger circle of the mold to make a round shape, and pierces a hole at the bottom;
7. Bake at 180°C for 15 minutes, then ready for use;
8. Boil the milk into the chocolate and let it stand for 60 seconds, stir well, then add the hazelnut paste and butter B and stir until smooth;
9. Squeeze into the bottom of the tower and sprinkle some hazelnuts to decorate.
Tips:After adding the flour and hazelnut powder, reduce mixing and do not knead for too long.
