Paris-Brest

Instructions

STEP 1: Make the Choux Pastry

1. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
2. Remove from heat and add the flour all at once. Stir vigorously.
3. Return to low heat and cook for 2 minutes until dough forms a ball and pulls away from the sides.
4. Transfer to a mixing bowl and let cool for 5 minutes.
5. Add eggs one at a time, mixing until the dough is smooth, glossy, and forms soft peaks.

STEP 2: Pipe and Bake the Ring

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Draw a 7-inch circle as a guide. Pipe one large ring, then a second ring touching it, then a third ring on top.
3. Brush lightly with egg wash and sprinkle sliced almonds.
4. Bake 35–40 minutes until puffed and golden. Do not open the oven early.
5. Cool completely on a wire rack.

STEP 3: Prepare the Praline Mousseline Cream

1. Heat milk until simmering.
2. In a bowl, whisk egg yolks, sugar, cornstarch, and vanilla.
3. Slowly pour hot milk into yolk mixture while whisking.
4. Return mixture to saucepan and cook until thickened.
5. Remove from heat and stir in half the butter.
6. Cover with plastic wrap touching the surface and let cool completely.
7. Beat the cooled pastry cream, then add remaining butter gradually until silky.
8. Mix in praline paste and chill.

STEP 4: Assemble the Paris-Brest

1. Slice the choux ring horizontally.
2. Pipe the praline mousseline cream generously onto the bottom half using a star tip.
3. Place the top half back on and dust with powdered sugar.
4. (Optional) Decorate with caramelized hazelnuts.

Go to the next page for Nutrition Info