Crispy crown with praline cream: gourmet tribute to the Tour de France
Ingredients: For the choux pastry: 125ml water 125ml milk 110g butter 4g salt 145g flour 4-5 eggs For the praline cream: 500ml milk 4 egg yolks 90g sugar 30g cornflour 2 teaspoons liquid vanilla 150g praline paste 250g soft butter Directions: Read on next page