Friday, May 20, 2011


A delicious crown Choux dough, filled with praline cream and decorated with sliced almonds. It's a dessert that was born in 1891 and was named to the annual cycling race Paris - Brest, so has the shape of a bicycle wheel, "la petite reine". Its authors are Pierre Giffard, editor of Paris "Petit Journal" and a baker of Maisons-Lafitte Ingredients: Masa chouxcrema lechemedia pralinĂ©250 ml vainilla2 sheath yemas60 g sugar g glass1 maizena40 tablespoon praline cream or glassalmendras mantequillaazĂșcar nocilla100 g sliced Preparation: choux dough is prepared following this recipe with the help of a pastry bag with a curly tip, we draw circles of choux dough on a baking paper.

Are more to complete the baking sheet, but without putting them too close together. Because this mass grows in the oven. To be more plump crown, made two circles of dough. They divide the sliced almonds and bake for 35 minutes as it cooks, praline cream is repaired. Was set on fire a saucepan with the milk and vanilla and bring to a boil.

In a bowl beat the egg yolks with sugar until they are laundered. You add the flour and cornstarch and beat until a smooth dough. We add half the hot milk, is fighting vigorously and then placed in the pan with the remaining milk and put back into the fire. Boil for one minute without stirring and then allowed to cool when cool, beat with the butter cream and praline or chocolate spread and put in pastry bag.

With a serrated knife, open-wheel discs or choux dough baked and filled with cream using a pastry bag with a curly tip

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