To make this recipe the Paris-Brest, first prepare all the ingredients.
Place water, butter and salt in a saucepan on the fire.
Remove from heat and add the flour all at once.
Stirring with a wooden spatula, until it pulls away from sides of the pan and it forms a ball.
Cool 5 minutes. Add eggs 1 by 1...
Add remaining eggs 1 by 1.
Choux pastry is ready.
Fill a pastry bag with a choux pastry.
Lay the puff pastry as a crown.
Have two strings of dough side by side...
then a third on the top...
Brown surface with egg yolk, using a brush.
Sprinkle a few slivered almonds...
...over the entire top.
Bake at (180°C – 356°F) 30 minutes.
The dough will rise and brown.
Cool the crown.
Mix sugar with a little water.
Bring to a boil and cook until 121 ° C. Using a probe thermometer
Put the yolks in mixer bowl. When the sugar is cooked pour it gently at low speed mixer to the egg yolks. Make sure the yolks are at room temperature.
When the sugar is fully incorporated into the egg yolks beat until completely cooled high speed mixer.
Make the preparation cooled...
Gradually incorporate ... the butter.
Stir in the last praline paste. The amount will depend on the intensity of flavor that you want.
Using a knife saw, divide the crown in two.
Fill up the piping bag with praline cream
Fill it at Half.
Decorate the botton crown.
Decoration is finish !
Add the top.
The finish touch. icing sugar !leave it for 4 hours in the fridge before to serve.
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