Almond and Raspberry Paris-Brest
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Almond and Raspberry Paris-Brest

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  • Preparation 1 h 30 min
  • Cooking 2 h 25 min
  • Cooling 3 h 30 min
  • Servings 12
  • Makes 10 to 12 servings

This cake made from choux pastry and mousseline (a pastry cream with almond praline) reaches new heights of indulgence. Stray from tradition by preparing the cream with almond butter and garnish with caramel and raspberries. The result is a rich and delicate dessert in the festive crown shape. Prepare each component separately and in advance to facilitate assembly.

Featured in RICARDO Magazine Volume 24, Issue 2
  • Vegetarian

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