Nicolas Boussin
FLORAISON CHOUX PASTRY IS MADE OF:
-
Breton shortbread
-
Old-fashioned praline
- Almond and sugar topping
- Choux dough
- Custard
- Cold meringue
- Paris-Brest cream
Floraison has a beautiful rounded flower shape with clearly defined petals.
All textures are visible: choux pastry dough with a crispy coating of nuts and pearl sugar, cream and praline. The classic choux pastry dough in this recipe is piped in a special way using a shortcrust pastry base. This will make the pastry more stable and easier to work with. Also, Nicolas Boussin shares the author’s recipe of a cream with praline which is lighter and less sweet than the cream for the classic Paris-Brest.
COURSE PRICE INCLUDES:
- Access to the video lesson and PDF recipe for 12 months on the Teachable educational platform (PDF recipe is available to download on your device)
*After purchase the video lesson and the recipe will be available on the Teachable educational platform.
Course Features
- Lectures 0
- Quizzes 0
- Skill level All levels
- Language English
- Students 0
- Certificate No
- Assessments Yes