Paris–Brest with praline cream

Paris–Brest with praline cream

4.5 13 évaluations

Prép. 20min

Total 26h

12 portions

Ingrédients

Custard

milk
400 g
natural vanilla extract
1 tbsp
egg yolks
4
white sugar
40 g
sea salt
1 pinch
cornflour
50 g
unsalted butter cut into pieces
100 g

Choux pastry

water
70 g
milk
70 g
unsalted butter cut into pieces
80 g
sea salt
1 pinch
white sugar
2 tsp
plain flour
150 g
eggs 1 lightly beaten, to add to mix (if needed) and egg wash
4
flaked almonds
2 tbsp

Hazelnut praline paste

hazelnuts, without skin toasted
220 g
white sugar
250 g
glucose syrup
20 g
water
1070 g
bicarbonate of soda
¼ tsp
white vinegar
50 g

Assembly

unsalted butter softened, cut into pieces
100 g
icing sugar to dust

Niveau

difficile

Infos nut. par 1 portion

Sodium 97.5 mg

Protides 8.7 g

Calories 2170.7 kJ / 518.8 kcal

Lipides 35.2 g

Fibre 2.9 g

Graisses saturées 14.7 g

Glucides 44.4 g

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Également présenté dans

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