Russian

	Ingredients for Russian : Shell : 250 g tant pour tant 50 g flour 65 ml milk 10 egg whites 50 g pwdered sugar Mousse Praliné : 250 g butter 250 g almond/hazelnuts praliné Italian Meringue : 4 egg whites 250 g sugar cooked at 121°C Almond hazelnut paste praline 16.70 Euro

Technical stages for Russian :

Shell:
the tant pour tant with the flour, add and mix the milk in order to obtain a fairly firm dough.
Beat the egg whites and tighten them with the sugar. Take a piece of to "break" the tant pour tant, and pour it back onto the remaining egg whites.
Mix gently. Spread on a baking sheet covered with greased baking paper. Sprinkle with icing sugar and bake in medium oven (180°C or 356°F). Do not let it dry too much, the russian must stay soft.
Mousse Praliné :
Beat the soft butter with the praliné. Combine gently with the italian meringue.
Set up:
Spread some mousse praliné on a first layer of shell, cover with a second layer and spread some cream again on it.
Finish with a third layer of russian shell, coat the sides with the remaining mousse, and leave to set in the fridge.
Decoration:
Cut the sides with a saw knife dipped in boiling water. Sprinkle with icing sugar.