🥧 Paris-Brest

8 servings · prep 40 min · cook 35 min

Ingredients

• Choux pastry
• Praline mousseline: milk, yolks, sugar, butter, praline
• Flaked almonds
• Icing sugar

Method

1. Pipe a ring of choux pastry and scatter almonds.
2. Bake at 180 °C ~35 min.
3. Make a praline mousseline cream.
4. Split the ring, fill with cream; dust with icing sugar.

Adapted from Cuisine gastronomique

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