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Paris-Brest Philippe Conticini style
Generous Paris-Brest inspired by chef Philippe Conticini, with a crown of choux pastry and craquelin, a light praliné pastry cream and a flowing core of pure praliné insert. The recipe details each step, from shaping the craquelin to baking the choux, through preparing the cream and final assembly.
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Critical Success Points
- • Freeze the praliné inserts overnight
- • Achieve the correct consistency of the panade (eggless choux pastry)
- • Bake until golden coloration without collapsing
- • Cool the cream completely before whisking
- • Insert the still‑frozen praliné core for a molten center
Safety Warnings
- • Be careful of burns when heating the milk and the panade.
- • Handle the gelatin with clean hands to avoid contamination.
- • Use gloves or a towel to remove the hot dish from the oven.
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