· 8 egg yolks, room temperature
· 250g sugar
· 250g unsalted butter, softened
· Almond and hazelnut praline
Finish:
· 100g flaked almonds
· 50g icing sugar
· 1 egg yolk (glaze)
PREPARATION
Preheat the oven to 210°C.(Wheel) Pipe two circles of pastry next to each other and finally a third one overlapping the first two. Glaze with egg wash and sprinkle flaked almonds over the entire surface.
Bake for approximately 20 minutes.
Place egg yolks in mixing bowl.
In a saucepan, combine sugar with a little water. Bring to a boil and cook until the temperature reaches 121°C. When the sugar is ready, gradually pour it over the egg yolks, with the mixer on low speed. Once sugar is completely combined, beat on high speed until mixture has cooled down. Then gradually incorporate softened butter. Add praline last.
Scoop praline cream into a piping bag.
With a serrated knife, cut wheel in half crosswise. Forming big swirls pipe cream preparation on lower part.
Top with the upper part of the wheel. Leave in the fridge to set.
Dust some icing sugar over it just before serving.
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