Paris-Brest 



Paris-Brest 



  • Preparation 1 h
  • Cooking 1 h 45 min
  • Cooling 2 h 30 min
  • Servings 12

Categories

Ingredients

  • Choux Pastry

  • Egg Wash

  • Almond Praline

  • Cream Filling

Preparation

  • Choux Pastry

  • Egg Wash

  • Praline Almonds ( careful, burn quickly)

  • Cream Filling

  • Assembly

Note from Ricardo

For a crème mousseline, substitute the whipped cream with 125 ml (1/2 cup) of cubed and softened unsalted butter, incorporating it immediately after the gelatin, which you will need to reduce to 5 ml (1 teaspoon).

Personal Note