Paris-Brest with Praline Cream and Passionfruit | Westgold NZ
Now that’s a bit fancy! Choux pastry topped with mascarpone cream and crunchy praline. And if you think that sounds good, whack some tangy passionfruit glaze on
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 westgold.com.
Ingredients
- 125ml water
- 60g Westgold Unsalted Butter
- Pinch salt
- 75g flour
- 2-3 large eggs
- 50g sliced almonds, toasted
- ½ cup caster sugar
- ½ cup mascarpone
- ¾ cup cream
- ½ cup praline, crushed
- ¼ cup passionfruit pulp/sauce
- 2 Tbsp Westgold Unsalted Butter, melted
- ¾ – 1 cup icing sugar
- 2 tsp lemon juice
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