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These coconut choux buns were inspired by an unforgettable dessert we had in Paris - Cedric Grolet’s almond paris-brest. Those mouthfuls of perfectly baked pastries with a crunchy cookie crumb dough on top, filled with an airy and rich melt-in-your-mouth praline cream and dots of nutty praline… every element was incredible and we were over-the-moon to recreate them with toasty coconut flavours. This coconut praline cream was the best and most luxurious pastry cream we had ever made to date…
