This particular dessert has combined elements from a few traditional pastries. The choux pastry and the shaping style come from the Paris Brest which has its shape to represent a wheel to commemorate the Paris-Brest bicycle race. The chocolate cream I had made would be more reminiscent of an eclair style filling versus the traditional praline flavored cream used in the pastry.
For the top, I had also made a chocolate glaze as well as piping on some fresh sweet cream and threw on some crushed hazelnuts. The rich chocolate bodes well with the complimenting flavor of the cream as well as the added element of the hazelnuts.