RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 11473
| View Recipe |
|
|
| Recipe Name: |
Paris Brest - Copy - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.07
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
If you do not like chocolate, melt some apricto preseves and strain it and then brush it on the top of the ring before adding the almonds.
|
|
Ingredients:
|
Directions:
Slice the top quarter off baked choux paste ring.
Crush 1/2 recipe of almond brittle to a fine powder.
Whip cream, sugar, & vanilla. Fold in crushed almond brittle.
Use a very large piping tip. Pipe whipped cream mixture into the ring. Dip the top of the ring in the melted chocolate and sprinkle almonds over the top. Replace top of ring on whipped cream. Sift powdered sugar on top to decorate. |
|
|
|
| Nutrition per Serving: |
| Calories: |
507 |
Total Carbs: |
15.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
86.5 |
Fat: |
47.8 |
Protein: |
3.51 |
| Fiber: |
6.25 |
Sodium: |
29.12 |
|
|
|
