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Paris Montargis

Preparation time: 1 heure, cooking time: 35 minutes

  

Choux pastry:

  • 120g water
  • 120g milk
  • 100g butter
  • 1 tablespoon Praslines powder
  • 150g flour
  • 1 pinch of salt
  • 4 eggs
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    Craquelin:

  • 120g flour
  • 60g caster sugar
  • 60g Praslines powder
  • 100g softened butter
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    The provender:

  • 80g crushed Praslines
  • 150g hazelnut Praliné
  • 100g soft butter
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    Material:

  • Pastry bag
  • Round nozzle
  • Baking tray
  • Waxed paper


  • -Craquelin : mix ingredients. Spread batter with rolling pin between two waxed paper, as thin as possible. Pre-cut squares of 2 cms and put in the freezer at least 30min

    -Choux pastry : preheat oven to 210°( 7 ). Pour the milk and the water into a pan. Add the butter cut in dice, Praslines powder and a pinch of salt. Cook the mixture until boiling, stirring frequently with spatula. Remove from heat and add the flour at one time. Mix until flour is absorbed. Put the batter on high heat for 1 min and dry out the mixing until it does not stick to the pan and spatula. Let the dough cool a few minutes and pour it into a bowl. Incorporate eggs one by one mixing vigorously. Furnish a pastry bag with a round and smooth nozzle. On a baking tray lined with waxed paper, make small balls stuck in circle. Dispose on every dome, a square of frozen craquelin. Bake for 35min at 180°c ( 6 )

    -Filling : mix butter, hazelnut Praliné and crushed Praslines

    -Finishing : open each puff in 2/3 without breaking the round. Garnish with the filling using pastry bag and nozzle. Replace the hat



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