Paris-Brest Recipe
Praline Paste
½ cup (75g) whole hazelnuts
½ cup (75g) whole almonds
Toast at 300F (150C) for 15 minutes
Rub with a clean towel to remove skin
Cool completely
½ cup (100g) sugar
2 tbsp (30ml) water
Heat over medium-high heat until it turns golden brown
Pinch of salt
Add nuts
Transfer to a baking sheet
Cool completely
Break the praline into smaller pieces
Grind in a food processor until it gets into thick paste, about 10 minutes
Choux Pastry
3.5 fl oz (100 ml) water
3.5 fl oz (100 ml) milk
2 tsp (10 g) sugar
1/2 tsp (2g) salt
5 1/2 tbsp (80g) unsalted butter
Bring to a boil
1 cup (125 g) all-purpose flour, sifted
Return to heat
Cook one or two minutes more
let it cool
4 eggs, one at a time
½ inch (1cm) plain tip
8 inch (20) cm circle
Brush with beaten egg
Sprinkle almond flakes
Bake at 350F (180C) for 45-50 minutes until browned and puffed
Turn off the heat
Cool for 15 minutes with the oven door slightly ajar
Prick to let the steam escape
Cool completely
Praline Creme Mousseline
4 egg yolks
1/3 cup (70g) sugar
Whisk until slightly pale
1/4 cup (30g) cornstarch
2 tbsp (20g) flour
2 cups (480 ml) milk
Bring to a simmer
Pour a third of the hot milk over the egg yolks mixture
Pour the whole mixture over the hot milk
cook until thickens
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
Set aside to cool
Mix until smooth
Add praline paste
⅔ cup (150g) butter, room temperature
Mix until creamy
Refrigerate for about 30 minutes
1M star tip
Refrigerate for at least 1 hour to set
Dust with powdered sugar