FRIJE

Instructions

• 1.   ❤CHOUX PASTRY
• 2.   In a saucepan or a stand mixer, melt the butter with 210g of water over medium heat (6 minutes at 90°C, speed 3).
• 3.   Still on the heat, add the salt and the flours all at once and continue to mix with a wooden spoon (or 2 minutes at speed 6 without heating in the stand mixer). The dough will be slightly dense, which is normal.
• 4.   Off the heat, add the beaten eggs one by one while continuing to mix (3 minutes, speed 6).
• 5.   4⃣ On a baking sheet lined with a non-stick mat/paper, pipe the dough into 2 side-by-side circles and 1 on top. Sprinkle with almonds. Bake at 180°C for 35 minutes (convection heat).
• 6.   ❤CHOCOLATE PASTRY CREAM
• 7.   Heat the milk in a saucepan.
• 8.   In a bowl, mix the flour with the sugar, then add the egg yolks. Add this mixture to the saucepan with the milk and whisk over medium heat until the mixture thickens.
• 9.   Off the heat, add the chocolate pieces and butter and let them melt.
  Cool in the fridge for 3 hours or in the freezer for 1 hour and 30 minutes.
• 10.   Assembly: Cut the Crown in half and fill with the pastry cream. Close it back up.

Nutritional information *