Paris-brest

The recipe of this Paris-Brest combines the softness of a choux pastry shell with the creaminess of a praline mousseline cream.

• A simplified list of ingredients (2 labellable additives).
• An attractive visual: a crown of choux pastry, decorated with slivered or chopped almonds.
• This pastry can be eaten as a dessert or as a snack.
  *Made in France in Theix with praliné from France and almonds, hazelnuts, slivered almonds, chopped almonds and hazelnut paste from different countries.