Medium
Makes: 9
-
Timeless Classics
A delicate Choux pastry with Hazelnut Praline Crème filling, is definitely the Queen of French pastries!A delicate Choux pastry with Hazelnut Praline Crème filling, is definitely the Queen of French pastries!
- Shelf life:
- 3 days
- Conservation:
- +4°C
Containing: 3 Components
Almond Pate a choux
Ingredients: Almond Pate a choux
-
100 gMilk full fat
-
100 gwater
-
7 gsugar
-
3 gsalt
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90 gNPN-AL1BBY
-
110 gflour
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180 gwhole eggs
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50 gmilk (full fat)
Preparation: Almond Pate a choux
1. Bring milk, water, sugar, salt and pure almond paste to boil.
2. Add the flour (previously sifted).
3. When the mix is around 65-70°C, add the whole eggs step by step.
4. Add the warmed milk little by little until you obtain the desired texture.
5. With a plain nozzle of 14mm diameter, pipe 42g of the choux into the Oblong Tartlet Exoglass.
6. Bake in the oven at 175°C for 30 to 35 minutes.
Paris Brest Cream
Ingredients: Paris Brest Cream
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325 gMilk full fat
-
52 gegg yolks
-
50 gsugar
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22 gcorn starch
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75 gNPN-AL1BBY
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225 gmelted butter
Preparation: Paris Brest Cream
1. Make pastry cream with milk, egg yolks, sugar and cornstarch.
2. Add the pure almond paste and the praline Hazelnut.
3. Add the softened butter.
Soft Praline
Ingredients: Soft Praline
-
100 gNPN-AL1BBY
-
10 goil
Preparation: Soft Praline
1. Mix together.
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