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For those who were called without the magic of Paris-Breast, let us tell you. It is a classic French dessert that is designed to celebrate the bicycle race connecting Paris and Breasts in the early 20th century. It is traditionally made of pâte à choux (flour used to make the same flour and cream puff) and a huge wreath made of a Praline Crème mousseline. The ring spreads dramatically in the oven and spreads; Once it is removed and cools completely, the ring is chopped in half and filled with a light and fluffy cream. It is a shostoping dessert that cannot help but take the center step. This version imbused it with notes of ripe bananas and salty-sweet nuts to take an ode for classic, a fun halwa on the banana halwa.
Sweets are essentially three different dishes: first, fourth, a simple yet hardworking flour that is cooked on both stovetops and ovens. The initial stovetop cooking step helps the dough puff in the oven, so do not leave it. And pipe the flour into the connected puffs in exchange for a continuous ring allows guests to easily pull the right amount. Banana cream is filled with bold taste by dipping (yes, peel!) Before turning it into pastry cream and lightening it with whipped cream, known as a concoction. To finish it, candid nuts – whipped eggs were made by white and pecan coating in sugar, then baked them until they become crisp – a welcome crunch. (But feel free to use 1 cup stores-finished candid nuts to make life easier.) It is no doubt that a project, but you can make one or all components at least a day before to move forward.
