Paris-Brest

Preparation

Step 1: Make the choux pastry

Preheat the oven to 180 °C (convection).

In a saucepan, bring water, cubed butter, sugar and salt to a boil.

Remove from heat, add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms that pulls away from the sides.

Return to low heat for 1-2 minutes, stirring to dry the dough.

Transfer to a bowl and let cool for 2 minutes. Add eggs one by one, mixing vigorously after each addition.

Step 2: Pipe and bake the crown

Transfer the dough to a piping bag fitted with a 12 mm star tip.

On a parchment-lined baking sheet, pipe a 22 cm diameter crown in two concentric rings stacked on top of each other. Add a third layer on top.

Sprinkle with sliced almonds and dust with powdered sugar.

Bake for 30-35 minutes without opening the door for the first 20 minutes. The choux should be golden and crispy. Cool on a rack.

Step 3: Make the praliné pastry cream

Heat the milk in a saucepan until simmering.

Whisk egg yolks with sugar until pale. Add cornstarch and mix.

Pour hot milk into the egg mixture in a stream, whisking constantly. Return to heat and cook over medium heat, stirring continuously until thickened (about 2 minutes after boiling).

Remove from heat and stir in the praliné paste. Pour into a dish, cover with plastic wrap touching the surface, and refrigerate until completely cold.

Step 4: Make the mousseline cream

Remove the praliné pastry cream from the fridge. Whisk to loosen.

Add the softened butter in small pieces and whisk until light and fluffy.

Transfer to a piping bag fitted with a star tip.

Step 5: Assemble the Paris-Brest

Cut the cooled choux crown in half horizontally using a serrated knife.

Generously fill the bottom half with praliné mousseline cream, forming rosettes.

Close with the top half.

Step 6: Finish and serve

Dust with sifted powdered sugar.

Refrigerate for at least 1 hour before serving to firm the cream.

Serve in generous slices, accompanied by coffee or black tea.