8 Serves
82 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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PalestinianVitamin E
8 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
221 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
407 mg / 1,250 mgPotassium
699 mg / 4,700 mgSodium
519 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
3 g / 28 gSugar
28 g / 50 gSaturated Fat
9 g / 20 gCholesterol
433 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
In a saucepan, combine water, milk, sugar, salt, and unsalted butter. Bring the mixture to a boil over medium heat.
Remove from heat and stir in the all-purpose flour vigorously until a smooth dough forms. Return to the stove and cook for 1-2 minutes to dry out the dough.
Transfer the dough to a mixing bowl and beat in the eggs one by one using an electric mixer until the mixture is smooth and glossy.
Pipe the dough into a large ring shape onto the prepared baking sheet and sprinkle with sliced almonds.
Bake in the oven until the pastry is golden brown and crisp, then remove and allow to cool completely on a wire rack.
Prepare the praline cream by whisking together milk, sugar, cornstarch, and egg yolks in a saucepan over medium heat, cooking until thickened.
Remove the cream from heat and fold in the praline paste, then let it cool.
Slice the cooled pastry ring in half horizontally, pipe the praline cream onto the bottom half, place the top half back on, and dust with powdered sugar.
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Chinese
Indian