Classic Paris-Brest Recipe - Great British Chefs
This classic Paris-Brest recipe from Merlin Labron-Johnson is a patisserie work of art, with crispy almond-topped choux pastry encasing mounds of silky praline cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 250ml of milk
- 250ml of water
- 130g of butter
- 20g of sugar
- 250g of flour
- 5g of salt
- 8 free-range eggs
- 1 vanilla pod
- 500g of milk
- 90g of praline paste
- 150g of egg yolk
- 120g of sugar
- 50g of flour
- 30g of cornflour
- 50g of cream, lightly whipped
- 300g of caster sugar
- 100g of flaked almonds, lightly toasted
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