This recipe has been created in 1910 by Louis Durand, as a tribute to the famous Tour de France, from Paris to Brest. Have you noticed how this dessert is shaped as a bicycle wheel ? ; )
Ingredients: The pate à choux : - 3/4 cup water - 1/3 cup butter - 1 tsp salt - 1 cup flour - 3 eggs - sliced almonds - icing sugar
The praliné paste : - 1/3 cup sugar - 4 ounces unpeeled almonds
The mousseline cream : - 2 cups milk - 4 egg yolks - 2/3 cup sugar - 1.5 ounces corn flour - 1 cup softened butter
See recipe on site: https://en.petitchef.com/recipes/dessert/paris-brest-a-divine-french-dessert-video-recipe-fid-1567493
