Le Cuisinaire du Roi – Paris-Brest, le vrai

Revisited in a multitude of ways, nothing beats the traditional wheel-shaped version in homage to the cycling race that inspired the creation of this dessert.
There are no crackers on the choux, just crispy, well-roasted almonds.

We'll make all the ingredients together: choux pastry, pastry cream and mousseline cream.
Our mousseline cream will be rich in praline and very smooth.

During this session, you will learn how to:
- make choux pastry
- master the art of baking choux buns
- make crème pâtissière
- make crème mousseline
- use a piping bag
- choose your ingredients

The icing on the cake: you'll go home with the dessert!