2 egg whites
125g sugar
80g praline
155g butter
Preparation:
Heat the water while melting the butter. Add the flour and mix. You should get a thick paste.
Add two eggs and work the dough for a while.
Beat the third egg and add half.
The dough should now be very thick.
Use a piping bag and draw a crown approximately 25 centimeters in diameter on your buttered baking tray.
Brown with a brush (with the beaten egg you have left). Add flaked almonds.
Bake at 180°C (thermostat 4 or 5). Leave to cook for half an hour while monitoring.
Let cool and slice the crown in half down the middle. Beat the egg whites until they are very firm.
Add the sugar little by little. Keep beating. Mix together the butter and praline. Then add to the whites.
Using a piping bag, fill the crown. You can sprinkle the lid with icing sugar.
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