Paris Brest version Conticini
Andy's Kitchen Corner
Andy's Kitchen Corner
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Ingredients

  • 125 g hazelnuts
  • 125 g almonds with the skin on
  • 165 g caster sugar
  • 1/2 tsp vanilla bean paste
  • 45 g water
  • 40 g unsalted butter, softened
  • 50 g light brown sugar
  • 50 g plain flour
  • 1/4 tsp salt
  • 250 ml whole milk
  • 1/2 tsp vanilla bean paste
  • 150 g unsalted butter, softened
  • 50 g caster sugar
  • 10 g plain flour
  • 10 g corn flour
  • 2 medium egg yolks
  • 75 g praliné
  • 125 g water
  • 80 g plain flour
  • 60 g unsalted butter
  • 2 g salt
  • 2 g caster sugar
  • 125 g whole eggs, lightly beaten (measure without the shells!)

Instructions

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