Recette de Choux Pralinés façon Paris-Brest

● Today I'm sharing a recipe for praline choux pastries in the style of Philippe Conticini's Paris-Brest: pretty choux pastries with a crispy cocoa craquelin, filled with praline mousseline cream and a flowing praline center 😉 A dessert for those with a sweet tooth! 😉 ● Ingredients for the recipe (for 8-9 cream puffs): ● For the hazelnut/almond praline inserts: 200g whole hazelnuts 70g whole almonds 180g sugar 50ml water ● For the cocoa craquelin: 50g brown sugar 42g all-purpose flour (T45) 8g unsweetened cocoa powder 45g butter ● For the choux pastry: 125ml water 75g all-purpose flour (T55) 50g butter 15g sugar 2 medium eggs 1 pinch of salt ● For the praline mousseline cream: 380ml whole milk 3 egg yolks (60g) 50g sugar 30g cornstarch 15g all-purpose flour (T45) ½ sheet of Gelatin (1g) 1 vanilla bean (Tahitian Vanilla from Papua New Guinea - https://www.davidvanille.com/fr/gouss...) 20g butter 140g homemade hazelnut and almond praline (same recipe as the praline for the inserts) 140g butter Roasted hazelnuts and icing sugar for decoration ● Equipment: Piping bags : https://www.amazon.fr/Buyer-4348-40N-... 13mm Plain Piping Tip: https://www.eurolam-thiers.com/fr/dou... 14mm Fluted Piping Tip : https://www.eurolam-thiers.com/fr/dou... ● Enjoy your meal! ● If you'd like to see more of my videos, please subscribe to my channel—it's free! ● Join me every Tuesday and Friday for a new recipe! ● My social media: Facebook:   / justincookingrecettes   Instagram:   / justincooking   ● See you soon! ♡