Paris–Brest with praline cream

Paris–Brest with praline cream

4.5 12 évaluation

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

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

French cuisine: Desserts 20 Recettes
Australie et Nouvelle-Zélande

Sweet Christmas 25 Recettes
Australie et Nouvelle-Zélande

Thermomix® Everyday Winter 2024 72 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Peach and custard cream muffins

50min

Crispy flatbread with halloumi & ribbon veggies (Thermomix® Spiralizer, using modes)

1h 30min

Sweet Pastry Tartlets

1h 45min

Tempered chocolate

40min

Tiramisu canelé (Lode Pies)

51h 35min

Traditional French chocolate canelé

49h

Traditional French vanilla canelé

49h 5min

Lime panna cotta with gin and finger lime granita

24h 30min

Sable choux with lime ganache

26h

Traditional crème brûlée

25h

Marbled meringue gateau

2h 35min

Paris Brest

6h 40min