/ck/ - Food & Cooking

Then I made an almond Paris-Brest, I can only get praliné online, so instead I used an almond spread I had. My last attempt at Choux was a disaster; I got too confident and took them out before they were ready, so they collapsed a minute after, sad since I even used colored craquelin. Now I did things properly and came out fine (next time will bake for 35min instead of 45). The cream is just pastry cream and whipped butter (a.k.a. Crème Mousseline) with the almond spread mixed in, it was pretty good, but did not bother to take measurements. Then I made an almond praline, chopped it and sprinked it over the pipped cream to give it some crunch. I also had some opéra ganage so why not.

Very on-the-go recipie, and it shows, but the separate elements were all done nicely