Paris-Brest - Treats Homemade

Name: Paris-Brest - Treats Homemade
Ingredients: Ingredients for preparing Choux Pastry (Pâte à choux) (Recipe of Christophe Michalak); 50g of milk; 50g of water; 45g of butter; pinch of salt; pinch of sugar; 55g of flour; 100g of eggs (2 medium eggs); Ingredients for preparing Craquelin; 50g of flour; 50g of brown sugar; 40g of butter, softened; Ingredients for preparing The praline paste (Praliné); 75g of hazelnuts; 75g of almonds; 100g of sugar; 25g of water; Ingredients for preparing Whipped ganache with praline (Recipe of Philipppe Conticini); 110g of double cream (whipping cream); 1 gelatin sheet (or 2g of gelatin powder); 50g of white chocolate, melted; 55g of double cream (whipping cream); 55g of parline paste; Ingredients for preparing The Assembly; The choux pastry; The whipped ganache; The praline paste; some caramelized hazelnuts

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A famous French dessert, made of choux pastry with craquelin, garnished with whipped ganache, and decorated with praline paste and caramelized hazelnuts.

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Ingredients

Ingredients for preparing Choux Pastry (Pâte à choux) (Recipe of Christophe Michalak)
50g of milk
50g of water
45g of butter
pinch of salt
pinch of sugar
55g of flour
100g of eggs (2 medium eggs)
Ingredients for preparing Craquelin
50g of flour
50g of brown sugar
40g of butter, softened
Ingredients for preparing The praline paste (Praliné)
75g of hazelnuts
75g of almonds
100g of sugar
25g of water
Ingredients for preparing Whipped ganache with praline (Recipe of Philipppe Conticini)
110g of double cream (whipping cream)
1 gelatin sheet (or 2g of gelatin powder)
50g of white chocolate, melted
55g of double cream (whipping cream)
55g of parline paste
Ingredients for preparing The Assembly
The choux pastry
The whipped ganache
The praline paste
some caramelized hazelnuts