PARIS BREST

Directions

FOR THE DOUGH
In a saucepan, boil the milk, water, butter, salt and sugar. Once the mixture boils, add the flour and stir with a spoon until a paste forms. Transfer the paste to the mixer with a whisk and mix until the temperature drops and it becomes smooth. Add the eggs in three batches and continue mixing until a dough forms. With a pastry bag, form a circle with a diameter of 5 cm. Brush carefully with egg yolk using a brush and sprinkle with almond fillets. Bake in a preheated oven at 175ºC for about 30 minutes.

FOR THE CREAM
In a saucepan, boil the goat’s milk and cream. At the same time, in a bowl, beat the egg yolks with the sugar and then add the flour. Once the milk has boiled, add the egg yolk mixture to the saucepan and stir constantly until it thickens. Place the cream in a baking dish, cover with cling film and leave in the fridge to cool. In the mixer, beat the butter until fluffy and add the praline. Finally, add the cold pastry cream and mix until smooth. Cut the pastry in half and with a pastry bag, fill the bottom with the cream. Place the top of the pastry and sprinkle with icing sugar.