Paris-Brest

Paris-Brest ingredients

• 125 ml water
• 125 ml whole milk
• 100 g unsalted butter
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 150 g all-purpose flour
• 4-5 large large eggs
• 2 tbsp sliced almonds
• 500 ml whole milk
• 100 g granulated sugar
• 4 large egg yolks
• 30 g cornstarch
• 15 g all-purpose flour
• 1 tsp vanilla extract
• 200 g unsalted butter
• 100 g praline paste
• 1 tbsp powdered sugar

How to make Paris-Brest

1. For the Choux Pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Draw an 8-inch (20 cm) circle on the parchment, then a smaller 4-inch (10 cm) circle inside it, to use as a guide for piping.
2. In a large saucepan, combine 125 ml water, 125 ml whole milk, 100g cubed unsalted butter, 1 tbsp granulated sugar, and 1/2 tsp salt. Bring to a rolling boil over medium-high heat, ensuring all the butter is melted.
3. Remove from heat and immediately add 150g sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough.
4. Transfer the dough to a large bowl. Add the 4-5 beaten large eggs one at a time, mixing thoroughly with a wooden spoon or electric mixer after each addition until fully incorporated before adding the next. The dough should be smooth, glossy, and hold its shape when piped (it might require only 4 eggs, add the 5th slowly to reach the right consistency).
5. Transfer the choux pastry to a piping bag fitted with a large star tip. Pipe two concentric rings onto your prepared parchment, following your guide: first the outer 8-inch circle, then the inner 4-inch circle, and then a third ring on top of the seam where the two rings meet to create volume.
6. Sprinkle the piped choux pastry generously with 2 tbsp sliced almonds. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 25-30 minutes, or until the pastry is golden brown, firm, and hollow-sounding when tapped. Turn off the oven, prop the door open slightly, and let the pastry cool inside for 10-15 minutes to prevent collapsing.
7. For the Praline Crème Mousseline: In a medium saucepan, heat 500 ml whole milk and 1/2 of the 100g granulated sugar over medium heat until small bubbles form around the edges. In a separate bowl, whisk 4 large egg yolks, the remaining 50g granulated sugar, 30g cornstarch, and 15g all-purpose flour until pale and smooth.
8. Slowly temper the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking continuously, for 2-3 minutes until the cream thickens. Remove from heat, stir in 1 tsp vanilla extract.
9. Transfer the pastry cream to a shallow dish, cover with plastic wrap pressed directly onto the surface, and chill in the refrigerator for at least 1 hour, or until completely cold.
10. In a stand mixer with a whisk attachment, beat 200g softened unsalted butter until light and fluffy. Gradually add the chilled pastry cream, one spoonful at a time, beating well after each addition until fully combined. Once smooth, beat in 100g praline paste until the cream is uniformly praline-flavored and airy.
11. Assemble the Paris-Brest: Once the choux pastry ring is completely cool, use a serrated knife to carefully slice it horizontally in half, creating a top and bottom. Fill a piping bag fitted with a large star tip with the Praline Crème Mousseline.
12. Pipe generous swirls of the praline cream onto the bottom half of the choux ring. Place the top half of the choux pastry gently over the cream. Dust lightly with 1 tbsp powdered sugar before serving. This dessert is best enjoyed fresh.

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