For 4 people
For 4 people
In a saucepan, mix 70 grams of butter cut into pieces, 5 centiliter of milk, 15 centiliter of water, salt and 5 grams of powdered sugar, then bring to a boil.
Remove from the heat, add 100 grams of sifted flour, mix vigorously using a whisk and put back a few minutes.
Beat 4 eggs, incorporate them into the preparation by pouring in 3 times, then put the dough in a pastry bag.
On a plate, spread 6 circles 6 cm in diameter, which you will then cover with a second and a third row of dough.
Use 01 egg yolk to brown the dough and cover the tapered almond discs
Bake at 200°C for 20 minutes.
To make the pastry cream, beat 3 eggs and sugar until whitening.
Boil the rest of the milk.
Pour 20 grams of flour into a saucepan and mix the rest of the two previous preparations.
Cook for 3 minutes, add the praline and let cool.
To make the butter cream, wear the rest of the powdered sugar and 2 centiliter of water at a temperature of 120°C to obtain a syrup in a saucepan
Put the rest of the butter at room temperature to have an ointment texture.
Using a mixer or whisk, mix the eggs until you get a foam and pour the sugar syrup. Continue to beat until the mixture cools, then add the butter.
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