Paris-Brest Revisited | Valrhona Chocolate
ASSEMBLY : Preparation time: 10 minutes Hazelnuts Smooth 50% nutty almond and hazelnut praliné Use a piping nozzle to pierce the underside of the
Ingredients
- 90g Raw cane sugar
- 90g Flour
- 70g Butter
- 160g Whole milk
- 5g Potato starch
- 100g Whipping cream
- 2.5g Powdered gelatin 200 Bloom
- 15g Cold water (to rehydrate the gelatin)
- 140g Smooth 50% nutty almond and hazelnut praliné
- 45g Cocoa butter
- 250g Whole milk
- 4g Powdered gelatin 200 Bloom
- 20g Cold water (for rehydrating the gelatin)
- 320g Smooth 50% nutty almond and hazelnut praliné
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