PRALINE CREAM PUFFS – Faty's Recipes

These little cream puffs with a craquelin topping, filled with praline cream, are to die for!

The recipe is simple but excellent: I used the basic choux pastry recipe already published on the blog see here . For the cream, it's the one from Philippe Conticini in its version of Paris-Brest. 

I used the homemade praline here but you can perfectly well use the commercially available one.

Ingredients :

 For the choux pastry:

 – 125 g of water

 – 2 g of salt

 – 2 g of sugar

 – 50g of butter

 – 75 g of flour

 – 150g of eggs

For the cracker:

 – 40 g of softened butter

 – 50g of brown sugar

 – 50g of flour

For the praline cream:

 – 2 sheets of gelatin

 – 310 g of milk

 – 30g of cornstarch

 – 60 g of sugar

 – 4 egg yolks

 – 160g of praline Click here Or here

 – 120g of butter

Preparation of the praline cream:

 I prepared my praline cream the day before so that it would have time to cool down properly.

 Soak the gelatin in a bowl of cold water.

 In a saucepan, bring the milk to a boil.

 In a bowl, whisk the egg yolks with the sugar, then incorporate the cornflour and mix well.

 Pour in the milk, stir immediately, then return to the saucepan and cook, stirring constantly, until boiling.

 Remove from heat, add the previously drained gelatin and mix.

 Add the praline and the butter cut into pieces and mix well with the whisk.

 Transfer to another dish, cover with cling film and refrigerate.

Preparing the cabbage:

 The very detailed recipe Click here

Cut the tops off your cabbages with a serrated knife so that the hats are the same size.

Pour the very cold praline cream into the bowl of the food processor and mix at medium speed for about 3 minutes.

Pour into a piping bag fitted with a star nozzle and then start filling the choux pastries.

Put the hat back on each of the cabbages and refrigerate for about thirty minutes.

Sprinkle with icing sugar or, like me, decorate with caramelized hazelnuts.

It's always a pleasure to publish a new recipe and to have you join me in my kitchen.

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 Have a good day everyone