Bloom the gelatin.
    Mix a small portion of the (cold) milk with the potato
    Heat the remaining milk and vanilla paste to 185/195°F
    Combine some of the hot milk with the milk and starch
    Put all the ingredients back in the pan and bring to a
    Take the pan off the heat and add the bloomed gelatin.
    Use a spatula to emulsify them together, then pour the
    mixture onto the partially melted chocolate.
    Add the chilled cream.
    Blend again.
    Cover the surface with plastic wrap.
    Leave to set in a cool place for 12 hours.


    Preheat the oven to 300°F (150°C).
    Place the almonds in the oven to roast for 20 minutes.
    This will enhance their aromas (as it would with coffee).
    Pour the sugar and water into a saucepan. Cook over
    medium heat (approx. 355°F or 180°C) until amber in
    color, pour the caramel onto parchment paper and leave
    to cool.
    Once the caramel has reached room temperature, break
    it up coarsely and place the pieces in a stand mixer.
    Reduce the caramel to a powder.
    Add the almonds, NOROHY powdered vanilla, and fleur
    de sel to the mixer and blend to a paste.
    Pause a few times to avoid overheating the almonds and
    scrape the bowl’s edges.
    Blend until smooth.
    The praliné is ready! Store at room temperature in an
    airtight container.

    • Almond drink (or whole milk) 75 g
    • Gelatin 1 g
    • Vanilla and almond praliné 100 g

    Bloom the gelatin.
    Heat the milk to 140/160°F (60/70°C).
    Mix in the bloomed and drained gelatin.
    Slowly pour this onto the praliné, emulsifying them
    together using a spatula.
    Blend with an immersion blender until you have a
    perfect emulsion.
    Cover the surface with plastic wrap and leave to set at
    40°F (4°C) for at least 12 hours.

    • Room-temperature butter 30 g
    • Sugar 40 g
    • Flour 40g
    • NOROHY powdered vanilla 1g

    Mix all the ingredients in the bowl of a mixer fitted with
    a paddle attachment or by hand until the dough starts to
    come together.
    Rub the dough together in your hands on your work
    surface, then roll it out to a depth of 2mm between 2
    sheets of parchment paper.
    Chill for at least 1 hour (or 15 minutes in the freezer).
    Cut it into 4cm circles

    • Milk 80 g
    • Water 80 g
    • Butter 70 g
    • Salt 3 g
    • Honey 10 g
    • Flour 95g
    • Eggs 160g

    (there will be some left over, but I recommend making
    this minimum quantity so you can be sure it works. Piped
    choux buns can be stored in the freezer very effectively,
    either raw or baked.)

    Bring the water, milk, finely cubed butter, salt, and honey
    to a boil. It is important that the butter is completely
    melted before the liquids come to a boil.
    Take the pan off the heat and add the flour in a single
    go. Mix until you have a smooth, homogenous, slightly
    elastic mixture.
    Warm the mixture on a low heat until it has dried out and
    a thin layer sticks to the bottom of the pan.
    Pour the mixture into the bowl of a stand mixer fitted
    with a paddle attachment, or into a salad bowl. Stir (with
    the paddle attachment or a spatula) until the steam has
    completely evaporated.
    Add the beaten eggs a little at a time, drizzling them in
    a thin stream, until the dough forms creases that close
    up slowly – this is the right consistency for choux pastry

    Use the dough to fill a pastry bag fitted with a 10/12mm
    plain round nozzle.
    Preheat the oven to 340°F (170°C) (do not use the fan
    Pipe the choux buns to a diameter of approx. 3.5/4cm.
    Place a wafer disk on each choux.
    Bake for approx. 30/35 minutes. The choux buns should
    be very blond and almost golden-brown all over. It’s
    better to have overcooked than undercooked choux.
    Remove the choux from the oven, place them on a wire
    rack and leave them to cool to room temperature.


    Pierce the top of the choux buns.
    Beat the whipped ganache until stiff using a stand mixer
    or immersion blender.
    Fill the choux pastries until two-thirds full with vanilla
    whipped ganache.
    Use the praliné confit to fill the space left in the buns.
    Put the whipped ganache in a piping bag fitted with a
    12mm plain round nozzle.
    Pipe a generous scoop of ganache onto the choux.
    Sprinkle the ganache with a little powdered vanilla.
    Scoop a hollow in the center of the ganache using a
    slightly warmed melon baller. Clean the melon baller in
    hot water as you go from one choux to the next.
    Fill the hollows with praliné confit.
    The choux buns should be eaten as soon as possible.

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About the chef The French Pâtissier

The man behind The French Pâtissier is Mehdi, a Lyon native who has made his passion for pastry-making and sharing experiences with others his vocation. He is a scientist by training, and it was while doing his doctorate in astrophysics that Mehdi started making pastries and discovered his passion. Finally, he decided to swap his astrophysicist’s hat for a pastry chef’s by training in top establishments alongside renowned chefs such as Cédric Grolet, Cyril Lignac and Maxime Frédéric. Endowed with an unstoppable creativity and and driven by a determination to pass on his knowledge and start a conversation with other passionate people, Mehdi decided to create his blog,, where he shares his tips and innovative creations. Since then, his career plans have grown to encompass an ambition to bring pastry to life by sharing with people and awakening their senses.