ingredients

6 Paris-Brest individual unfilled (ask your baker) or cabbage type profiteroles

1 jar of 150 g Whipped Cheese Madame Loïk Nature with Guérande salt

10 g of flaked almonds (or grains)

4 tablespoons whole liquid cream

For salted butter caramel:

100 g of sugar in pieces

2 tablespoons water

50 g of half-salted butter

30 g whole liquid cream

Steps

Step 1

For salted butter caramel:

Melt the sugar with the water and cook until brown.
Remove from heat and add the butter cut in small pieces. Bring to a boil then add the cream while mixing with a whisk. Book.

2nd step

For Paris-Brest:

• In a frying pan, fry the flaked almonds dry. Let cool and crush them.
• Relax slightly Madame Loik Nature Whipped Cheese with Guérande salt and cream. Mix gently and put in a fluted piping bag.
• Open the Paris-Brest in 2 horizontally and garnish with the whipped cheese mixture Madame Loik Nature salt Guérande.
• Sprinkle with toasted almonds and serve with salted butter caramel.

tips

You can also assemble this preparation in millefeuille between rectangles of puff pastry previously cooked to dry.