The Paris-Brest
A Philippe Conticini recipe.
RECIPE INFO
Servings
8
Time to make
2h00
Cooking time
50 min.
LIST OF INGREDIENTS
Praline
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 160 g |
| Whole almonds | 125 g |
| Whole hazelnuts | 125 g |
| Fleur de sel | 1 pinch |
Craquelin
| Ingredients | Quantity |
|---|---|
| Brown sugar | 50 g |
| Softened butter | 40 g |
| Flour (preferably pastry) | 50 g |
| Fleur de sel | 1 pinch |
Choux pastry (for 1 Paris-brest)
| Ingredients | Quantity |
|---|---|
| Water | 65 g |
| Milk | 60 g |
| Butter (82% fat) | 55 g |
| All-purpose flour | 70 g |
| Whole egg | x2-3 (125 g) |
| Superfine sugar | 3 g |
| Fine salt | 2 g |
| Confectioner’s sugar | – |
Pastry cream / Mousseline cream
| Ingredients | Quantity |
|---|---|
| Butter (82% fat) | 20 g |
| Whole milk | 375 g |
| Granulated sugar | 75 g |
| Cornstarch (or Pastry cream powder) | 20 g |
| Flour (preferably pastry) | 20 g |
| Egg yolks | x3 (60 g) |
| Vanilla extract | 1 tbsp |
+
| Butter (82% fat) | 170 g |
| Praline | 120 g |
