For stuffed nuts, quickly make a dough with flour, butter, sugar, vanilla sugar, salt, lemon zest and nuts. Leave to rest in a cool place for 1 hour, in the meantime grease the ramekins.
Heat whipped cream with chocolate and mix until smooth, refrigerate. (It is best to prepare it the day before)
Turn the dough into small balls and press them into the cups (not completely full and not all the way to the edge, so that there is still room for the cream). Bake in the preheated oven at 190 °C for about 10 minutes.
Allow to cool slightly and then knock out of the ramekins. Whip the cold Parisian cream with a mixer and spread it into the nut halves, connect 2 nut halves. Sugar.