Stéphane Reynaud

Paris–brest

Paris-Brest

banner
Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

Method

  1. Using a piping bag, make a good-sized ring of choux pastry on a baking tray lined with baking paper. Brush with egg yolk and scatter over the flaked almonds. Bake for 20 minutes in a 180°C oven, then dry out by leaving the door ha