Make the Hazelnut Cream Puffs:

• In a saucepan, boil water and butter.
• Stir in flour until a dough forms, then remove from heat.
• Cool slightly, then beat in eggs one at a time.
• Pipe small rounds onto a baking sheet and bake at 375°F (190°C) for 20 minutes.
• Let cool, then whip heavy cream, powdered sugar, and hazelnut praline paste until stiff.
• Fill each puff with hazelnut praline whipped cream.

Prepare the Chocolate Cremeux:

• Heat cream and milk in a saucepan.
• In a separate bowl, whisk egg yolks and sugar.
• Slowly temper with hot liquid, then return to heat and stir until thickened.
• Pour over chopped chocolate, whisking until smooth.
• Chill for at least 3 hours.

Churn the Hazelnut Ice Cream:

• Heat cream, milk, and praline paste in a saucepan.
• Whisk egg yolks and sugar, then temper with warm liquid.
• Cook until thickened.
• Chill, then churn in an ice cream maker according to manufacturer’s instructions.

Bake the Chocolate Sponge Cake:

• Whisk eggs and sugar until fluffy.
• Fold in flour, cocoa, and baking powder, then melted butter.
• Bake at 350°F (175°C) for 15 minutes.
• Cool and break into crumbles.

Create the Chocolate Soil:

• Mix cocoa powder, sugar, and melted butter until crumbly.
• Bake at 300°F (150°C) for 10 minutes.

Assemble & Serve:

• Arrange cream puffs on a plate.
• Spoon chocolate cremeux artistically.
• Sprinkle chocolate soil for added texture.
• Add a quenelle of hazelnut ice cream.
• Garnish with edible flowers for a stunning finish.