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for a 22-cm diameter dessert

Puff pastry
Praline mousseline cream
Caramelized hazelnuts


Ingredients for 6 to 8 people


Puff pastry

62,5 g water6
2,5 g fresh whole milk
55 g butter
2,5 g fleur de sel
2,5 g sugar
70 g flour
125 g egg (2 extra large eggs)
50 g sugar grain #0 (if not available, replace with additional 50 g chopped almonds)
50 g chopped almonds


Pastry cream

125 g fresh whole milk
10 g cornstarch
30 g sugar
30 g egg yolk
12 g butter at room temperature
1/2 vanilla bean


Hazelnut praline butter cream

50 g sugar
20 g water
150 g whole egg
30 g egg yolk
135 g butter at room temperature
90 g hazelnut praline (in gourmet food or specialized store)


Finishing touch

Powdered sugar
80 g chopped caramelized hazelnuts*


* For convenience, caramelize 300 g of hazelnuts even if only 80 g are needed. See recipe for Chocolate with hazelnuts.


Puff pastry


Preheat convection oven to 200°C (th. 6). In a pan, add water, milk, sugar and fleur de sel. Add butter, cut into pieces, and bring to a boil. As soon as liquid boils, add the flour all at once. Continue heating, stirring regularly with a spatula until the batter is smooth. Continue to stir for about 2 to 3 more minutes until the batter dries out and doesn’t stick to the edges of the pan. Immediately pour into a bowl. Add the eggs one by one. The batter is ready when it becomes ribbon-like. Put in a pastry bag with a #12 piping tip. Draw a 22-cm circle on a silicone baking sheet and turn this upside down onto a baking sheet. Using this circle as a guide, make a sausage-shaped crown on the outer edge of the circle and another crown inside the first, just touching it. Then put another sausage-shaped crown on top and in the middle of the first two.

On a second baking sheet covered with a silicone baking sheet, make a fourth crown of a slightly smaller diameter than the outside of the triple-crown. Immediately, sprinkle with the mixture of large-grained sugar and chopped almonds. Place the baking sheets in the oven. After 15 minutes of cooking-time, place a spoon into the oven door in order to keep it propped open. Cook for an additional 35 minutes. Let cool on a cooling rack.


Pastry cream


In a pan, mix together with a wire whip the milk and 15 g of the sugar. Split the vanilla bean lengthwise and with a knife, scrape the inside. Add the vanilla seeds and bean to the milk-sugar mixture. Bring to a boil, stirring constantly. In a bowl, mix the egg yolks with the remaining sugar and the cornstarch, then add the warm milk while stirring. Pour the mixture into the pan and bring to a boil. Remove the vanilla bean. Cool the cream to 60°C and add the pieces of butter stirring well. When the mixture is smooth, cool rapidly.


Hazelnut praline butter cream


In a pan, bring water and sugar to a boil. Heat to 120°C. In a mixer bowl equipped with a whip, whip the eggs and the yolks until they become white. Add the sugar heated to 120°C while stirring until completely cooled. In another bowl, whip the butter until creamy. Add the egg mixture, followed by the hazelnut praline. Continue to whip until the cream is smooth. Use immediately.


Praline mousseline cream


Whip together the praline butter cream and the pastry cream. Put the cream in a pastry bag with a whipped cream piping tip.


Finishing touch


Cut the top of the triple-crown in two just slightly above the middle, sprinkle with powdered sugar and put aside. With about one-third of the praline mousseline cream, make a small spiral on the base of the crown. Sprinkle with the caramelized hazelnuts. Place the second crown on top and with the cream make a braid-like circle which slightly overflows from the edges of the crown. Place the previously set aside powdered sugar-crown on top. Serve immediately or keep in refrigerator.

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