Mix Jello with the eggs at the low speed with the use of the flat beater. While mixing, add gradually the hot water and mix at medium speed for 5 minutes.

With a use of a piping bag and a round nozzle, pipe desirable shapes onto a slightly greased baking tray (preferable with Carlex) or you can alternately use some baking paper.

Mix the Craquelin ingredients for 2 minutes with the use of flat beater. Place the dough between two baking sheets, freeze, cut with a round cutter and put it on top of the choux.

Bake at 225oC for ±20-25 minutes, preferably in a deck oven, making sure that the steam is released while baking.

Allow them to cool.

Mix the gelato ingredients, let it rest for 15 minutes, mix and pour it at the gelato machine. When ready, put the gelato into a bowl and mix with the caramelized roasted almonds.

Open the choux in the middle and fill with the gelato.

Decorate with Mont Blanc.