Revised Paris-Brest
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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!
Διάρκεια ζωής:
3 days
Conservation:
+4°C
Περιέχει: 3 Συστατικά

Almond Pate a choux

Συστατικά: Almond Pate a choux

Προετοιμασία: 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.

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