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From Bordeaux, this small rum cake has in particular its very high cooking temperature and its mould with a very typical shape and material. It has a delicious caramelized taste on the outside and mellow on the inside. We often make cannelés at home, and each time we melt for these small pastries with caramelized crust and melting inside. originally, the mold was in copper mold, which gives them their caramelized texture, but we can do it in normal mold as well (and it's cheaper !). The rum is in the original recipe (as often in France, we like to cook with alcohol ! That's the case for the famous baba au rhum, one of the french favorite dessert, but also for the crêpes flambées or the gâteau Nantais). Althought you'll never find a cannelé without rum in France, it's very easy to withdraw it for a children version, for exemple. You just have to remove it, it won't change anyhting to the texture. We did them in small moulds, but we realized that this required a lot of cooking rounds, so we invested in bigger moulds and we can now cook everything in one batch! There is no real issue to do these on multiple rounds, but well, l'et's say that it's less useful. If you do theme in bigger molds, thought, you'll have to increase the baking time from five to ten minutes more. For about fifty small fluted : Preparation: half an hour + a rest day for the dough INGREDIENTS: 50 cl of milk 2 whole eggs + 2 egg yolks 1/2 vanilla bean 3 tablespoons rum 100 g corn flour 200 g powdered sugar Recipe: 1. Heat the milk. 2. Mix the flour and sugar then dig a well into it and incorporate the eggs all at once. When these are well incorporated (do not mix too much so as not to aerate too much the dough), pour this mixture on the boiling milk and mix gently to obtain a fluid dough - like a pancake batter. Let it cool and then, add the rum. 3. Refrigerate a minimum of 24 hours, a maximum of 48 hours. 4. Remove the dough from the refrigerator at least one hour before cooking to prevent the cannelés from being “blown away”, that is, they swell up very quickly and then fall back. They must be at room temperature when you put them in the oven. 5. Preheat the oven to 270°C. 6. Pour the batter into the fluted moulds, mixing thoroughly, and fill with 3/4 (or more). 7. Bake for 5-6 minutes, then lower the oven to 180°C and continue baking for about forty minutes for little cannelés, one hour for normal size cannelés. The fluted must have a brown crust that will give a caramelized taste and a soft interior. Unmould still warm, and enjoy! Tell me if you'd enjoy it in the comments or if you need my help ^^ If your like french sweeties but you cannot eat gluten, we have some other gluten free recipe for you ;)

The Black Forest is one of those desserts that we often see in bakeries or pastries as an individual or in large cakes that make you want! I had already cracked and once made a black forest gluten-free and it was just a delight. Suddenly, rebel! I had cherries and a big chocolate craving, so it was settled. It doesn’t look like that, but it’s actually quite light as a cake mainly because it’s half whipped cream, so it’s not stuffy at all. The cooking time of the genoise is only 15 minutes, so it is a gluten-free cake suitable for the summer and its hot temperatures while guaranteeing a good share of gourmet! I took the Sunny Delicacies Black Forest recipe as a base, but I modified the genoese because I found it was not inflated enough to make three layers worthy of the name last time. I changed the composition of the morello cherry syrup, too sweet for my taste and I also increased the amount of whipped cream, it was a bit just to cover the whole cake. You can do it in the round, in the rectangle, in the heart, even in individual moulds, the only thing you have to pay attention to is that the cooking time will be reduced. I decorated with chocolate chips but you can let your imagination speak and make your Picasso! ;) For 8 people: Preparation time: 2 hours INGREDIENTS: For the Genoese: • 6 eggs • 100 g sugar • 60 g cornstarch • 60 g rice flour • 35 g almond powder • 40 g cocoa powder • 2 tablespoons of lifting powder For the soaking syrup: • 1 jar of cherries in syrup (I took the amarena brand jar) • 1 dc cinnamon • 1 dc cornstarch • 2 c.s. of kirsh (optional for children) For whipped cream: • 65 cl cream • 50 g sugar • 1 bag of whipped cream stick (optional) Recipe : For the Genoese: 1. Preheat the oven to 180°C. 2. In a bowl, beat the sugar and eggs until the mixture doubles in volume and becomes white and slightly syrupy. 3. Pour in the flour, baking powder and cocoa powder and mix again. 4. Butter a square or round pan high enough and pour in the dough. Bake for 15 minutes. 5. Once out of the oven, turn the cake upside down so the cake doesn’t have a bump on top and let cool. Meanwhile, make the syrup. For the syrup: 1. Pour all the syrup from the jar into a saucepan (for the jar of amareno, the total volume of the syrup is 25 cl, for the other jars, you will have to measure). 2. Boil the juice with the sugar and cinnamon over medium-low heat. 3. Next, mix 4 tablespoons of cold syrup with a teaspoon of cornstarch and mix with the rest in the pan. 4. Mix continuously until it thickens and then add the kirsch. For whipped cream: 1. Pour the fresh cream into a salad bowl and refrigerated whisks for at least one hour. 2. Whisk the cream until it thickens, then add the sugar and whipped fix bag if you have any (this will help the cream fit well on the cake). For mounting: 1. Cut the sponge cake in three. Soak the sponge disc at the base of the cake with morello cherry syrup with a brush or tablespoon. 2. Then cover it with a layer of whipped cream with a spoon or spatula. 3. If you have a cake in the shape of a round, make spirals of whipped cream leaving a large space between them on your disc. If it is square, simply draw lines and fill the spaces with your morello cherries. 4. Place the second sponge disc on top and repeat. On the last disc of genoise, brush it with syrup and cover the whole cake with whipped cream on the sides and top. Cut a bar of chocolate and, using a peeler, grate the chocolate to sprinkle the cake. Put a minimum of one hour in the fridge, so it become cool. It is ready to be devoured! Tell us in comment what this has done for you, or if you have any questions about the realization. ^^

Here we are today for the realization of a gluten-free buckwheat baguette! It’s been a long time since I tested gluten-free baguette (not very conclusive 😅) with rice flour, corn flour, chestnut, cassava, natural yeast, chemical yeast, with more water, less water... but every time, the result was disappointing (yes, the famous flat bread, or dry, or hard, in short, clearly not as it should be. At the end of these many tests, I finally managed to have a bread with a soft crumb, a rather crispy exterior and a well raised bread! It is really not difficult to achieve, but you have to respect the weight of the ingredients and the growing time and the result is there! The crisp and golden side of the crust comes from the egg yolk mixed with the milk to give it its color, but also the cooking temperature, so respect it well. The small taste of buckwheat is really good and gives more character to this bread, which is really appreciated considering the neutrality in general of the taste of gluten-free bread. Pour 1 baguette ou deux petites baguettes : INGREDIENTS: 80 g rice flour 75 g cornstarch 75 g potato starch 20 g buckwheat flour 200 ml warm water 1/2 baking yeast cube 1 tablespoon olive oil 6 g psyllium 1 teaspoon salt Recipe: Preheat the oven to 25°C, to prepare it for growing time (not too hot, as this could kill the yeast). Heat 20 ml of water to 27°C (no more than 50°C again, maximum temperature the yeast can withstand) Meanwhile, crumble the yeast in a bowl (it must crumble easily, if it has a clay texture a bit, then that means it is already largely dead - that said, it has no reason to happen if you bought it not long ago). Put the psyllium in another bowl. When the water is warm, wash it in the bowl with the yeast and add a pinch of sugar to help the yeast start its work. In the bottom of a bowl, combine the salt and flour. Make a well in the center, pour the warm water (small to small), then the oil and yeast and knead with a kneading whisk or by hand for five minutes. Add the psyllium that formed a gel with the water. Roll your dough to shape the baguette. Cut parallel to the bread in the dough with the blade of a moistened knife. Let it rise for 2 hours in the preheated oven with a bowl of boiling water above it, so that the moisture of the water vapor that emanates from it promotes the push of the dough. After two hours, preheat your oven to 180°C, brown your baguette with a mixture of milk and egg yolk and cook the baguettes for 50 minutes. You can take it out, it’s ready!

If you’ve been cooking gluten-free for a while, you’ve probably quickly realized that the biggest problem, especially in baking, is the basics. Yes, because this is what most needs gluten! Creams, meringues, clafoutis, still, it is possible to replace the binder of gluten by starch, because it is necessary only in small quantities. On the other hand, when it comes to cookies, cakes or even bread, it immediately becomes more difficult! So in this case, having a good safe recipe that works well on hand is always practical! I often make this recipe of shortbread dough for pies because it stands very well and is easy to make. We all know how hard it is to find a gluten-free shortbread dough that holds together well, so since I discovered it, I’ve been keeping this recipe treasured. Today, I will pass it to you, if it is a gift! Make sure you respect all the steps of the manufacturing and it will be good! You can use it for pies or tartlets, round, rectangular or even square, depending on your mould. INGREDIENTS: 80 g softened butter 80 g sugar 2 eggs 230 g rice flour 30 g corn flour 30 g almond powder 1 g salt Recipe: 1. Whisk the butter with the sugar until it forms a cream. 2. Add the eggs and whisk again to blend well, then add the dry ingredients and salt. The texture should be soft and elastic. Form a ball, film and refrigerate for 15 to 20 minutes. 3. Line the pan with baking paper (if possible with a removable bottom), then spread the dough by hand (don’t be afraid that the layer of dough is too thin, it holds very well). 4. Place in the freezer (about 10-15 minutes) then prick the bottom of the pie with a fork before baking for 20 minutes at 150°C. 5. Remove from the oven, allow to cool and only then, gently remove from the pan so that the pie fits only on the base circle. Finish cooking for 20 minutes until the dough turns a light brown. Let cool, then garnish!

Tiramisus is one of my favourite desserts, especially in summer! I I love it because I'm a big fan of cream, (especially mascarpone !) and this dessert is just full of it ! Cofee is also one of my favorite flavour, so the mix cream and cofee just make me melt to death ! It's a recipe easy and funny to do, and I often do it with my little cousins the summer, it's always a great moment of fun. We often make large quantities for the big family tables of the summer holidays and I usually decline these into two versions, raspberries (for my mother) and coffee (for my father). Each time, it is a success ! The dessert, creamy, airy and gourmet makes everybody unanimous ! You can conserve it a few days in fresh and cool days, but the biscuit will become more and more soaked with the coffee. My advsise : eat all at one shot... you'll see, it's easy ! ;) for 4 people : INGREDIENTS: For the cream: 250 g mascarpone 2 eggs 40 g powdered sugar 20 ml Amaretto (optional if the dessert is for children) For the biscuit (or 20 to 25 gluten-free spoon biscuit): 60 g sugar 3 eggs 3 g baking powder 20 g rice flour 80 g corn starch (or half potato starch, half corn starch) a cup of coffee of cocoa powder Recipe: For the biscuit : 1. Preheat the oven to 180°C. 2. Separate the whites from the egg yolks. Beat the yolks with half the sugar for a few minutes. Add the flours and the baking powder in several times. 3. Beat the egg whites to snow on medium speed and then, when they start to rise, add the remaining sugar, increasing the speed gradually. Add them to the previous mixture, gently, in three times (you can mix without precaution the first third, it just serves to relax the dough). 4. Pour the dough into a rectangular baking sheet lined with baking paper and bake for about 20 minutes. Remove it from the oven and let it cool at room temperature. For the cream: 1. Pour the egg yolks and sugar into a large bowl and beat with an electric whisk until the mixture is clear and frothy. Add the mascarpone, then the Amaretto, and mix well. 2. In another bowl, beat the whites until stiff. Gently fold into the previous mixture. For mounting: 1. Cut your biscuit into strips the length of your dish. Dip the strips of biscuit into the coffee mixed with a few drops of Amaretto. Place these strips at the bottom of your dish. 2. Pour half the mascarpone cream over the biscuit. Soak the remaining strips into the liquid and place them on the mascarpone cream layer. Cover with the remaining cream and sprinkle with cocoa powder. Refrigerate for at least 3 hours, Get it out from the refregirator and enjoy!

French dessert par excellence, which is retoruve in almost all restaurants in France, it looks so distinguished and yet it is so simple to make, I assure you ! Easy to make and requiring only few ingredients, its delicious caramelized taste is a pleasure for all gourmets! INGREDIENTS: 1/2 L of milk 1/4 cup of whole liquid cream 1 vanilla bean 4 egg yolks 30 to 50 g powdered sugar + brown sugar Recipe: 1. Preheat the oven to 160 °C. 2. Infuse the vanilla in the warm milk for about 15 minutes over low heat. 3. Add the cream and reheat until it simmers. Pour over the egg-sugar mixture and mix well. 4. Pour into containers and bake for 35 minutes until a skin forms on the surface without any discoloration. You can sprinkle it with sugar and make it caramelize with a torch or eat it like that. It’s ready, you can enjoy it hot or cold! The small + : You can add red fruits inside before baking to make a creme in the oven, it’s excellent!

Lemon meringue pie is one of the favorite desserts of the French, did you know? Not really surprising considering all the sweets found there: sweet dough, lemon cream, meringue... it makes your mouth water, doesn’t it? ;) What if you satisfy this desire now or tonight? I propose a revisited recipe that surprised me a lot. The cream is almost foamy, very airy on the palate, the shortbread dough is firm and crispy and the meringues have a perfect texture: crispy, but melting inside. Really impressive and the result is ... just wow! I picked up a recipe I saw on the internet and decided to test it by changing the grammage of the ingredients and different techniques. If there is a recipe you need to test on our site, it is this one! It will make you forget that it is gluten-free;) Preparation time: 3h For: ten people (or less, if you are very greedy!) INGREDIENTS: For the meringue decoration (to be prepared the same day or the day before): 50 g egg white 120 g icing sugar For semi-candied lemon peel (to be prepared the same day or the day before): 4 lemons 100 g sugar 200 g water Lemon cream (to be prepared on the same day): 200 g lemon juice the zest of 2 green lemons 5 eggs 100 g sugar 65 g butter Shortbread dough (to be prepared the same day): 80 g butter 80 g sugar 2 eggs 230 g rice flour 30 g corn flour 30 g almond powder 1 g salt Recipe: For the decoration meringue: 1. Turn the egg whites to snow while gradually adding 100 g of icing sugar. 2. Once the whites are firm (they really must be very firm), add the last 20 g of icing sugar. 3. Line a baking sheet with baking paper and poach the meringues, lifting slightly as you press to finish with a small tip. 4. Remove from the oven and set aside at room temperature. (Do not put them in a box or in the fridge, otherwise they will soften) For semi-candied lemon peel: 1. Remove both ends of the lemons and slice the lemons in half in the direction of the segments. 2. Boil the lemon halves in water. Repeat this process three times, renewing the water each time to remove the bitterness from the bark, then drain the lemons. 3. Boil the 100 g of sugar with 150 g of water. Off the heat, add the remaining 50 g of water and mix. Soak the lemons in the mixture and boil for 1 minute and 30 minutes. Keep the lemons cool in their syrup until ready to use. For the lemon cream : 1. Boil the lemon juice with the lime zest (you can use the lime juice for part of the 200 g of lemon juice needed). 2. Meanwhile, in a large bowl, pour in the eggs and sugar and whisk vigorously. 3. When the lemon juice is boiling, strain it through a sieve to filter the zest, then pour it over the sugar-egg mixture, while whisking. Cook over low heat, stirring constantly, then boil for two minutes. 4. Pour into a bowl, film and let cool in the freezer (not long). When the mixture becomes warm, whisk the softened butter with the mixture until it has a good creamy texture. Film and refrigerate. For the shortcrust pastry : Once cooked, take it out of the oven and let it cool (The recipe is on the key-word). Dressage: 1. Drain the lemons, empty them and cut the bark into matches. 2. Put a layer of cream in the pie, then cover with semi-candied lemon peel (save a few for decoration). Cover with remaining lemon cream and smooth with a spatula. 3. Place the meringues and place between them some semi-candied lemon peel that you have reserved for this use. Here, you can taste!

In our house, crumble has a childhood flavor! My mother discovered it during her travels in Great Britain, and she prepares us some since we are very small. We taste it still warm, or even just out of the oven with custard. It melts in the mouth and warms the belly, but it can also be enjoyed cold in summer. Gluten-free flours are particularly suitable for crumble dough because they tend to crumble a little. INGREDIENTS: Topping: 4o0 g strawberries + 50 g sugar 400 g rhubarb + 50 g sugar Crumble dough: 65 g. cane sugar 65 g of rice flour 65 g almond powder 70 g of almond puree Recipe: 1. Wash the fruits and cut them into pieces: strawberries in half or whole if they are small, rhubarb in sections. Add the sugar and mix. 2. Preheat oven to 170°C. 3. In a large bowl, mix the sugar, rice flour, almond powder and almond puree with your fingertips until you have a slightly sticky, sandy texture. 4. Arrange the rhubarb and strawberries in an ovenproof dish and cover with the crumble. Place in the oven for one hour, and enjoy while still warm! The little + : Prepare a custard and serve it with the crumble, it's excellent! You can also add whole almonds or hazelnuts to the dough, they will roast, give crunch and a very good taste to the crumble.

What’s worse than to find yourself in front of lightning bolts or raplapla cabbages after all the work beforehand to prepare it? Yet it is often the problem of gluten-free cabbage dough: as gluten-free flours absorb more moisture than wheat flour or spelt, they will not be dry enough to develop during cooking and form a beautiful, well-raised and airy cabbage paste. For this, there are some tricks and techniques to reduce the moisture of the dough and fortunately! If cabbage dough was the first dough I tried to make myself, it is not a coincidence: all the lightning bolts, cabbages, Paris-Brest, gougères or the nuns made me terribly envy on the stalls I passed in front of. Diagnosed at five, I couldn’t remember the taste of these pastries, but I kept imagining it... so one day, I took matters into my own hands! After several attempts, I finally managed to get my first lightning bolts up and I was super proud! Now, this recipe has become a regular recipe at home and with the habit, I realize that it is finally easy to get there if you follow these steps. What is even better with this recipe is that from this dough, you can make a lot of other recipes and vary all the pleasures: chouquettes, sugar crowns, harlequins Cream cabbage or whipped cabbage, croquembouche, divorcé, éclair, paris-brest, fart de nun, profiterole, religieuse, saint-honoré, salambo... INGREDIENTS: 250 g water 100 g butter 1 pinch salt 20 g sugar 130 g rice flour + 50 g potato starch 4 eggs Recipe: 1. In a medium saucepan, heat the water, butter, salt and sugar. 2. Once the butter has melted, pour the flour mixture out of the heat, mix well, then return to low heat. Mix with a spatula to dry the dough until it is dry enough. I emphasize this point because it is what will give the cabbages their airy side. If the dough is too moist, it will make cabbages very soft and therefore difficult to garnish. In general, to be sure, I dry out the dough for about 15 minutes. At the end of this step, the dough should form a ball and peel off the wall of the pan. The texture is grey and gelatinous, but this is normal, the golden color and fluid texture of the dough comes after the addition of the eggs. 3. Transfer the ball to a large bowl and knead with kneading whisks to aerate the dough (you can do it by hand, but be careful, it’s very hot!). Then add the eggs one by one, mixing well each time between each egg. Watch the texture of the dough to adjust the amount of egg (depending on the size): when touching the dough, it should close slowly but not too much, otherwise it is too wet. 4. Transfer the dough into a socket bag. Use a fluted socket to keep the sprouts from bursting when cooking. 5. On a baking sheet covered with baking paper, lay out the dough according to the shape and length of the cabbages you want to make. For flashes, draw lines about 12 centimeters long (of course you can adapt, for example for my brother’s birthday I had made a big flash to share to put all the candles). For Paris-Brest, make circles of about 10 centimetres in diameter. 6. Brown the éclairs/Paris-Brest/choux with a brush dipped in a mixture of egg yolk and milk (this will also moisten the dough and avoid cracks during cooking). 5. Bake the baking sheet for 10 minutes at 200°C and then lower the temperature to 160°C for 20 minutes. Even if it is tempting, do not open the oven door before the cabbages are cooked or they will fall! Then leave the cabbages in the oven for ten minutes, lowering the temperature to 140°C so that they don’t fall off (this step is essential, otherwise it will ruin all your work to make the dough rise). 6. . Allow to cool on a rack before garnishing. We detail the rest in our recipes of lightning, cream cabbage, or Paris-Brest, their filling cream being different.

This gluten-free chocolate fondant has a heart almost melting chocolate! Very greedy, it is the dessert for a little comfort or simply, a big desire for chocolate! Chocolate, a must of our table... and especially our end of meal! We all love it (don’t lie!) and we love its cacaote and round side, very greedy. The fondant is another must of the pastry, soooo good with its almost liquid heart that melts directly in the mouth, makes us want to take back a spoon, Then the other one... but in general this melting aspect comes from all the fat we add to the cake (we’re not going to lie, pastry in general, it’s not super light!). Yet, there are many alternatives to fats like butter or oil! The proof: my American cookies use milk instead of butter, my hazelnut cookies, yogurt or the softness of my raspberry brownies is brought by cottage cheese. But here, I decided to work on my favorite, my favorite, my cute little sin: the lawyer! Its neutral taste does not feel and the green color that might disturb some is masked by that of chocolate. You can’t guess the presence of this ingredient if you don’t know it, and the avocado really adds an incomparable softness! This fondant remains quite light (In addition, dark chocolate is 70%), but addictive! For 8 person : INGREDIENTS : 60 g agave syrup (or 150 g sugar) 200 g. dark chocolate (I use 70%, but you can use 51% if you prefer a slightly sweeter version) 1 ripe avocado (about 200 g) 50 g rice flour 3 eggs a lot of gluttony! Recipe: Preheat the oven to 180°C. Melt the chocolate in a double boiler. Meanwhile, remove the avocado flesh and mash it with a fork. Separate the whites from the egg yolks. Pour the whites into a large bowl and add the yolks to the avocado flesh. Beat the egg yolk + avocado mixture with an electric mixer and gradually add the sweetening agent (agave syrup or sugar). Clean the whisks well, then snow the whites. Pour the melted chocolate over the avocado mixture and whisk until well incorporated. Add the flour in rain, then the egg whites in snow, which you will integrate gently with the wooden spoon, without breaking them. Line the mould with parchment paper (since the fondant is, by definition, very melty, I do not advise you to replace the parchment paper with fat, at the risk of seeing the fondant break into a thousand pieces!). 8. Bake for 10 minutes. The fondant is ready! The small + : This chocolate fondant will go very well with a custard. Just prepare it ten minutes before serving and serve warm with the cake. Enjoy!

This custard is easy to make and does not take much time. It goes very well with soft cakes and other types of dry dessert. It blends perfectly with chocolate cake or fruit crumble. For half a liter of custard Preparation: 15 minutes INGREDIENTS: 500 ml milk 3 egg yolks 50 g sugar a few vanilla beans 20 g butter Recipe: 1. Boil the milk with the vanilla. Meanwhile, whisk the egg yolks and sugar until the mixture is frothy (about 5 minutes). 2. When the milk is boiling, pour over the egg-sugar mixture while stirring. Put it back on the heat, continue to mix until the mixture thickens, but it should not boil. Turn off the heat then add the butter cut into pieces and whisk until well incorporated. Ready to serve! The small + : You can serve the custard with a hot crumble or a chocolate cake, it’s delicious!

The Paris-Brest is a very popular pastry in France created towards the end of the 18th century early 19th century on the occasion of the cycling race Paris-Brest-Paris, the dessert is moreover in the shape of a wheel to evoke the wheel of bicycles. Very gourmet, it consists of a praline chiffon inserted between two circles of crunchy cabbage paste sprinkled with slivered almonds.The main challenge in gluten-free is the puff pastry, Because it has to go up well so that we can cut the circles in half to fill them with muslin cream. I used my puff pastry recipe, which looks great, because you don’t change a winning team, do you? ;) Thanks to the large number of eggs in this particular paste, cabbage dough, it is quite easy to obtain a well-rounded dough, even without gluten. As for the mousseline cream, I chose the recipe of Voyage-gourmand, which is not a gluten-free site, but I adapted the mousseline cream for the gluten-free diet. For 10 individual Paris-Brest: Time: 3h (of which 40 minutes of cooking time) INGREDIENTS: For the pastry: 250 g of water 100 g of butter 1 pinch of salt 20 g of sugar 130 g of rice flour + 50 g of potato starch 4 eggs For the praline mousseline: 450 g whole milk 5 egg yolks 15 g rice flour 20 g cornstarch 1 pinch of salt 175 g pomade butter 350 g pralin 450 g de lait entier Recipe: For praline mousseline cream: In a saucepan, bring the milk to a boil over low heat. Remove from the heat as soon as it begins to boil. Meanwhile, in a bowl, beat the sugar and egg yolks with an electric mixer. In a separate bowl, weigh the salt, flour and cornstarch. Then pour the bowl into the yellow sugar mixture. Pour one or two ladles of milk into the bowl and whisk again for a few seconds to make sure it is smooth. Transfer the whole to the pan and mix well with the remaining milk off the heat. Return the pan to medium-low heat and continue stirring until the mixture begins to thicken. Then put it out of the heat and continue to stir until it has finished thickening. Pour the cream into a bowl and cover with a clear film so that it does not form a crust. Let cool to room temperature and then place it in the refrigerator while you make your pastry. Take the opportunity to take out the butter so that it has an ointment consistency when you use it. When the pastry cream has cooled well, whip it with a manual whisk and then whip the butter separately so that it has the same texture. Then mix them by whisking until you get a light cream, add your praline powder (or burst that you have previously mixed) and put in the fridge while waiting for the Paris-Brest to chill. For the choux pastry: : The choux pastry can be declined in many different dessert (religious, cream choux, éclairs, profiteroles, chouquettes,...), we have dedicated a common recipe to all these desserts for its realization, the execution being the same. Here it is, just adapt the shape of the dough when poaching (here in circle) and we find you for the assembly of the Paris-Brest just below . For mounting : Very simple! Just carefully cut the circles in half with a type of bread knife, then garnish them with the praline muslin cream using a socket pocket (I advise you to do the filling just before starting the meal so that the dough is not softened afterwards). Follow the second circle, sprinkle with icing sugar with a sieve to make it uniform and decorate with slivered almonds. It’s ready to be served!