Recette du Paris-Brest #patisserie #parisbrest #pateachoux #praliné #noisettes #shorts #pastry

almond cream

🥗Healthier: cashew cream

💰Cheaper: buttercream

Cashew cream offers a nut-free option while buttercream is more accessible.

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories, while milk chocolate is often less expensive.

Prepare the praliné by combining 250g of noisettes and 250g of sugar semoule, then cook until caramelized and blended into a paste.

For the pâte à choux, bring 125g of water and 125g of milk to a boil with 3g of salt and 5g of sugar, then add 150g of flour and mix until a dough forms. Incorporate 250g of eggs gradually until smooth.

Prepare the crème pâtissière by heating 350g of milk and whisking with 60g of eggs, 50g of sugar, and 35g of fécule de maïs until thickened.

Combine 500g of crème pâtissière with 25g of pâte de noisettes and 150g of praliné noisette to make the crème mousseline.

Cooking Techniques

Spice Level:

Allergens