8 Serves
98 Mins
Preheat your oven to 190°C and prepare a baking sheet with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
62 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
389 mg / 4,700 mgSodium
418 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
2 g / 28 gSugar
15 g / 50 gSaturated Fat
8 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Prepare the choux pastry by boiling water, butter, and a pinch of salt, then stirring in flour until a ball forms. Beat in eggs one by one until the dough is smooth and glossy.
Pipe the choux dough into a ring shape on the prepared baking sheet using a piping bag and bake until golden and crisp.
Whisk the hazelnut praline paste with softened butter and cream to create a smooth mousseline filling.
Once the pastry ring is cooled, slice it horizontally and pipe the hazelnut cream into the center, then top with the pastry lid and dust with powdered sugar.
19
g46
g14
g.jpg&w=3840&q=75)
Chinese
French