Paris Brest

Paris Brest

4.3 24 valutazioni

Prep. 30min

Totale 6h 40min

10 portions

Ingredienti

Crème pâtissière

milk
375 g
unsalted butter
15 g
eggs
3
cornflour
75 g
white sugar
30 g

Hazelnut praline paste

toasted hazelnuts without skins
220 g
white sugar
250 g
water
1070 g
glucose syrup
20 g
white vinegar
50 g

Choux pastry & Hazelnut cream

water
150 g
unsalted butter cut into pieces
80 g
salt
1 pinch
white sugar
2 tsp
plain flour
120 g
eggs
3
egg lightly beaten
1
pouring (whipping) cream (see Tips)
230 g

Glaze & assembly

soft brown sugar
10 g
icing sugar plus extra for dusting
85 g
natural vanilla extract
1 tsp
hot water (see Tips)
25 - 30 g

Difficoltà

elevata

Valori nutritivi per 1 portion

Sodio 98.4 mg

Proteine 10.2 g

Calorie 2287.7 kJ / 544.7 kcal

Grassi 34.4 g

Fibre 2.3 g

Grassi saturi 12.8 g

Carboidrati 51 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

How sweet it is 8 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Traditional crème brûlée

25h

Panna cotta

6h 15min

Italian ricotta doughnuts with citrus curd

1h 10min

Paris–Brest with praline cream

26h

Spiced panna cotta with orange gin jelly

24h 35min

Sable choux with lime ganache

26h

Profiteroles

2h

Choux pastry

1h

Butterscotch panna cotta with pear sorbet (Mark Southon)

25h 20min

Brutti ma buoni

4h 40min

Crème pâtissière

15min

Chocolate volcanos

55min