Bûche Paris Brest revisitée
For the sponge cake • eggs • all-purpose flour (about 60 grams) • cornstarch (about 60 grams) • granulated sugar (about 125 grams) • For the praline • whole hazelnuts (about 100 grams) • granulated sugar (about 100 grams) • For the praline pastry cream • cornstarch (about 25 grams) • all-purpose flour (about 25 grams) • whole milk (about 500 ml) •