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
-
3.5 ozMilk full fat
-
3.5 ozwater
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0.2 ozsugar
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0.1 ozsalt
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3.9 ozflour
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6.3 ozwhole eggs
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1.8 ozmilk (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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11.5 ozMilk full fat
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1.8 ozegg yolks
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1.8 ozsugar
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0.8 ozcorn starch
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7.9 ozmelted 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
-
0.4 ozoil
Preparation: Soft Praline
1. Mix together.
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