Paris-Brest Filling
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Servings
servings
Yield: 1 lb. 13 oz.
Ingredients
-
1 lb. Pastry cream
-
8 oz. Toasted almond butter
-
5 oz. Butter, softened
Directions
- Cream together the Praline paste and butter until emulsified.
- Fold into the pastry cream and pipe onto circles of choux that have been split
horizontally.













