The recipe of Paris Brest by Philippe Conticini with a flowing praline insert, a delight! The best Paris-Brest I've ever Do not forget to subscribe ➡ goo.gl/DPKGnQ and click on the bell to miss nothing 🔔! 💕 Pull down the info bar for ingredients and materials 💕
Material needed for this Paris Brest recipe:
🌰 Confectioner's Robot: www.iletaitunefoislapatisserie...
🌰 or electric whip: amzn.to/2m85z21
🌰 2 socket pockets: amzn.to/2nuovtj
🌰 1 fluted socket: amzn.to/2sETC5o
🌰 1 hotplate: amzn.to/2rUAVxf
🌰 1 balance of precision: amzn.to/2vNswJr
🌰 Smooth sleeve: amzn.to/2vZkeP1
Ingredients for a cake of 8 people:
For the cracker:
- 40 g half-salted butter
- 50 g brown sugar
- 50 g of flour
For the heart of praline:
- 100 g praline (my homemade praline video is here: • La Pate de praliné ama... )
For the choux pastry:
- 60 ml of water
- 60 ml of milk
- 2 g of salt
- 4 g of sugar
- 50 g of butter
- 75 g of flour
- 2 eggs
For the praliné muslin cream:
- 30 cl of whole milk
- 1 vanilla pod
- 3 egg yolks
- 60 g caster sugar
- 30 g of cornstarch
- 10 g of flour
- 30 g + 125 g of very soft butter
- 100 g of praline
Decoration:
- Icing sugar
Click on HD to watch the video in high resolution!
The recipe written on the blog: www.iletaitunefoislapatisserie...
Videos related to this recipe:
Homemade praline: • La Pate de praliné ama...
Chiffon cream: • Crème MOUSSELINE facil...
Choux pastry: • La meilleure pâte à ch...
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Intro: Selected by freepik: www.freepik.com
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Over here for my Halloween video: "💀 WITCH FINGER BISCUITS for HALLOWEEN! Easy and scary recipe 💀"
• 💀 Les BISCUITS DOIGTS ...
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28 июл 2024
