Bring the milk, water, butter, sugar, and salt to a boil.
Add the flour, vigorously mix the dough, place it on the stove, and continue stirring until the dough comes together into a ball.
Transfer the dough into the bowl of a mixer and mix on low speed until it cools slightly.
After about 3 minutes, we can gradually pour in the eggs, continuing to stir until the ingredients come together.
Transfer the dough into a piping bag and fill the doughnut molds, then place the semi-finished products in the freezer.
For the crumbly dough, gather all the ingredients together and mix.
Roll out the dough thinly, between two sheets of parchment paper.
Sprinkle with chopped nuts from the set of round cutters, find 2 that should match the diameter of the donuts, make 8 empty spaces, and put them in the freezer for an hour.
Transfer the semi-finished products to a tray lined with paper, on the surface place hazelnut discs, we must wait until the dough is completely thawed.
Bake the donuts for 35 minutes at 175 °C.
Then we let them cool completely.
For the cream: Melt all the ingredients in the microwave oven for 30 seconds each, repeat this step until the chocolate is completely melted.
Put the cream in the refrigerator for at least 2 hours.
Beat for 1-2 minutes, then transfer to a pastry bag.
Assemble the cakes:
Cut the cakes horizontally.
Put cream on the bottom and add walnut paste and chopped walnuts if desired.
Then cover with cream, add a lid on top and refrigerate for at least 5-6 hours.
Enjoy!
