For puff pastry:
– 60g of butter
– 125 g of flour
– 5 eggs
– 25 cl of water
– 50 g of flaked almonds
For the cream muslin:
– 1/4 l custard
– 125 g butter
– 75 g praline paste
– 20 g icing sugar
Make the puff pastry:
Bring the water, salt and butter to a boil. Do not boil.
Add the sifted flour all at once, stirring
vigorously with a wooden spatula.
Put back on the fire to dry the dough, without stirring.
We have to get a fairly firm dough.
Make him gradually absorb the eggs.
The dough should be smooth and supple.
Draw a circle 20 cm in diameter on a lightly greased plate.
Using a pastry bag, lay a crown of dough on the circle, a second inside the circle and a third straddling the first two.
Brown. Sprinkle with flaked almonds.
Bake in the oven (220 ° C).
Add 50g butter to the pastry cream.
When it has cooled, add the remaining butter and praline.
Cut the crown halfway, garnish with all the cream with a large fluted sleeve.
Put the top of the crown, sprinkle with icing sugar.
Make firm in the cold.
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