First, make the craquelin. Combine the butter, sugar, flour and hazelnuts in a bowl, then spread out over a sheet of baking parchment. Cover with another sheet of parchment and roll the mixture out until it’s 2mm thick. Put in the freezer to chill while you prepare the choux.
This is my demo French Recipe
Description
Indulge in the regal charm of Paris-Brest – a showstopping French dessert featuring a choux pastry ring filled with luxurious hazelnut mousseline.
All Ingredients
Optional Toppings
Instructions
Cooking Instructions
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step 1
First, make the craquelin. Combine the butter, sugar, flour and hazelnuts in a bowl, then spread out over a sheet of baking parchment. Cover with another sheet of parchment and roll the mixture out until it's 2mm thick. Put in the freezer to chill while you prepare the choux.
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step 2
While the craquelin chills, sift the flour onto a sheet of baking parchment and fold in half (you will use the parchment as a funnel for adding the flour). Pour the milk, sugar, ½ tsp salt and the butter into a pan with 150ml water.
