Paris-Brest | Who Does the Dishes
- Crème Diplomat - 6g leaf gelatine - 70g egg yolk - 90g caster sugar - 40g cornflour 375ml milk - 40g butter - 150g thickened cream - Hazelnut and Almond
Ingredients
- Crème Diplomat
- 6g leaf gelatine
- 70g egg yolk
- 90g caster sugar
- 40g cornflour 375ml milk
- 40g butter
- 150g thickened cream
- Hazelnut and Almond Praline Paste
- 70g whole hazelnuts
- 30g whole almonds
- 120g caster sugar
- 20ml water
- Choux Pastry
- 125ml water
- 125ml milk
- 100g butter
- 2g salt (1⁄2 tsp)
- 150g strong flour
- 4 eggs
- Toppings
- 100g Flaked almonds
- 1/4 cup Icing sugar
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