Apparaten en accessoires
Dit recept is ontworpen voor een specifieke combinatie van apparaten en accessoires. Zonder de vereiste instellingen kunnen we geen succesvol resultaat garanderen.
Paris–Brest with praline cream
Ingrediënten
Custard
-
milk400 g
-
natural vanilla extract1 tbsp
-
egg yolks4
-
white sugar40 g
-
sea salt1 pinch
-
cornflour50 g
-
unsalted butter cut into pieces100 g
Choux pastry
-
water70 g
-
milk70 g
-
unsalted butter cut into pieces80 g
-
sea salt1 pinch
-
white sugar2 tsp
-
plain flour150 g
-
eggs 1 lightly beaten, to add to mix (if needed) and egg wash4
-
flaked almonds2 tbsp
Hazelnut praline paste
-
hazelnuts, without skin toasted220 g
-
white sugar250 g
-
glucose syrup20 g
-
water1070 g
-
bicarbonate of soda¼ tsp
-
white vinegar50 g
Assembly
-
unsalted butter softened, cut into pieces100 g
-
icing sugar to dust
Moeilijkheidsgraad
gevorderd
Voeding per 1 portion
Vindt u het leuk wat u ziet?
Dit recept en meer dan 100 000 andere wachten op jou!
Gratis aanmelden Meer informatie
Misschien vind je het ook leuk...
Craquelin choux puffs with raspberry and white chocolate filling
26u. 30min
Spicy chips on a stick (Thermomix® Spiralizer)
10min
Lemon white chocolate cheesecake with cherry coulis and walnut crumb (Andrew Ballard)
1u. 15min
Steamed Raspberry Jam Pudding
2u. 50min
Antonio Bachour: Lemon Basil Tarts (Metric)
3u. 45min
Mango pudding (Brendan Pang)
2u. 15min
Cherry tomato and red onion focaccia (Nico Moretti)
2u. 20min
Tangzhong milk bread
2u. 45min
Berry and chocoletta ripple ice cream loaf
9u.
Buchteln with vanilla custard (Sweet Austrian rolls)
2u.
Chocolate Basque cheesecake
2u.
Traditional crème brûlée
25u.