- 20 cups [5 L] milk
- 2 1/2 pounds [1.150 kg] sugar
- 15 eggs
- 1 pound [454 g] flour
- 1 pound [454 g] cornstarch
- 1/2 pound [227 g] butter
- 2 2/3 ounces [75 g] hazelnut pralines, finely chopped
- 3 1/2 ounces [100 ml] white vanilla
- Chou pastry
- Whole hazelnut pralines
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- Heat milk and a little sugar.
- Beat eggs with remaining sugar.
- Add to milk mixture; mix in flour and cornstarch.
- Beat well; add butter, stirring constantly until of confectioner's custard.
- Cool, beat confectioner's custard with an electric mixer and add chopped hazelnut pralines and vanilla.
- Prepare chou pastry; bake, shaped like and of the size of doughnuts.
- Do not forget to decorate top of doughnut shaped chou pastries with whole hazelnut pralines before baking.
- Half pastries and cover one half, using a piping nozzle, with thick enough confectioner's custard; cover with other half.
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