Hello everyone, today we are going to make another French pastry
Serves 6 Preparation time: 40 minutes Cooking time: 45 to 50 minutes
Ingredients:
For the choux pastry:
- 10cl whole milk
- 1/2 teaspoon salt
- 1 teaspoon caster sugar
- 75g butter
- 100g flour
- 3 whole eggs
- 1 egg yolk for gilding
- 20g flaked almonds
For the praline cream:
- 25cl milk
- 125g butter
- 1 egg + 1 yolk
- 30g caster sugar
- 30g cornstarch
- 80g praline grains
For the decoration
- Icing sugar
Preparation:
Prepare the choux pastry as in the profiteroles recipe
Preheat the oven to 190°C. Put the pastry in a piping bag fitted with a smooth tip. Cover a baking tray with baking paper and draw a circle of 20cm in diameter. Around the edge, pipe a ring of 8 choux biscuits of 4cm in diameter close together.
Brush the ring with an egg yolk diluted in a little water and sprinkle with slivered almonds. Bake for 30 minutes without opening the door. Leave to cool in the switched-off oven.
Prepare the praline cream. Bring the milk to the boil. Divide the butter in half, cut one half into small cubes and put the other half in a bowl. Beat 1 whole egg with 1 yolk, the sugar and the cornstarch. Pour in the boiling milk, whisk and put back on the heat, stirring constantly until it boils again. Add the diced butter and stir to incorporate it. Pour the cream into a dish, cover with cling film and leave to cool. Mix the praline with the remaining butter. Using a mixer, add this mixture to the cooled cream.
Cut the choux crown in half lengthwise. Put the cream in a piping bag and arrange it nicely on the choux. Replace the "hat" on the crown and keep in a cool place until ready to serve. Sprinkle with icing sugar and enjoy!
Here's a photo of how it turned out:
I hope you enjoyed it!!!
See you!
Alex
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