3 egg whites
    80 gr. sugar
    200 gr. ground hazelnuts
    40 gr. chopped nuts
    150 gr. Ovalette bitter coverture
      How to make:

    Whip the egg white with a pinch of salt on medium speed. Slowly, add sugar and keep stirring until it is melted. Add the hazelnuts as you stir carefully and fill the mix in to the squeeze bag with a big tip. Squeeze pieces as the size of a walnut on the tray that is covered with oil paper. Bake for 15 minutes on the bottom shelf in pre-heated oven on 170 degrees and let it get cold. Roast the fine-cut hazelnuts in a non-oiled pan. Melt the compound chocolate in a double boiler. Dip the puffs’ tops in the chocolate and let the excess chocolate effuse. Place the puffs on the oven paper flat side on the bottom. Let them dry after sprinkle the hazelnuts on.