Revised Paris-Brest

1. Bring milk, water, sugar, salt and pure almond paste to boil.
2. Add the flour (previously sifted).
3. When the mix is around 65-70°C, add the whole eggs step by step.
4. Add the warmed milk little by little until you obtain the desired texture.
5. With a plain nozzle of 14mm diameter, pipe 42g of the choux into the Oblong Tartlet Exoglass.
6. Bake in the oven at 175°C for 30 to 35 minutes.

1. Make pastry cream with milk, egg yolks, sugar and cornstarch.
2. Add the pure almond paste and the praline Hazelnut.
3. Add the softened butter.
 

1. Mix together.