Hello! The other day I tried making a Paris-brest with Praline Crème Mousseline. But it didn’t necesarilly work out because I opened th oven a minute to eary which caused the Choux Pastry to colapse and deflate just before coming out of the oven. Instead of throwing it away I just cut it down th middle Used the two thin parts as top and bottom.

But as I had only used half of the filling I thought of instead doing the exact same piping shape, why dont i try making some profiteroles, and I belive that the profiteroles came out great!, they were light, airy and puffy. I can also add that the texture of the creamy Praline gave them a nice sweet touch.

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