Desserts & sweets
Paris–Brest with praline cream
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- advanced
- Prep
- 20 min
- Active
- 20 min
- Cook
- 1560 min
- Total
- 1560 min
- Yield
- 12 portions
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- Category
- Desserts & sweets
- Time
- Over 1 hour
- Difficulty
- Hard
- milk
- 400 g
- natural vanilla extract
- 1 tbsp
- egg yolks
- 4
- white sugar
- 40 g
- sea salt
- 1 pinches
- cornflour
- 50 g
- unsalted butter
- 100 g
- water
- 70 g
- milk
- 70 g
- unsalted butter
- 80 g
- sea salt
- 1 pinches
- white sugar
- 2 tsp
- plain flour
- 150 g
- eggs
- 4
- flaked almonds
- 2 tbsp
- hazelnuts, without skin
- 220 g
- white sugar
- 250 g
- glucose syrup
- 20 g
- water
- 1.1 kg
- bicarbonate of soda
- 0.3 tsp
- white vinegar
- 50 g
- unsalted butter
- 100 g
- icing sugar
- icing sugar
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 97.5 mg
- Protein
- 8.7 g
- Energy
- 2,170.7 kJ
- Calories
- 518.8 kcal
- Fat
- 35.2 g
- Fibre
- 2.9 g
- Saturated fat
- 14.7 g
- Carbohydrates
- 44.4 g