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👩🍳 Instructions
1. Make the Choux Pastry
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Once the butter has melted, add the flour all at once. Stir constantly with a wooden spoon until the mixture comes together and forms a smooth dough, pulling away from the sides of the pan (about 2–3 minutes).
Remove from heat and let it cool slightly. Add eggs one at a time, mixing well after each addition. The dough should be smooth and slightly sticky.
Spoon the dough into a piping bag fitted with a large round tip. Pipe a ring of dough about 8 inches in diameter on the prepared baking sheet.
Brush with a beaten egg for a glossy finish and sprinkle sliced almonds around the edge.
Bake for 35–40 minutes, or until golden and puffed. Do not open the oven door during the first 20 minutes of baking to avoid deflation.
Let the choux ring cool completely on a wire rack.
2. Make the Praline Pastry Cream
In a saucepan, heat the milk over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Gradually pour the hot milk into the egg mixture while whisking constantly.
Return the mixture to the pan and cook over medium heat, whisking constantly, until it thickens and comes to a boil (about 2–3 minutes).
Remove from heat and whisk in butter, vanilla, and praline paste until smooth.
Let the pastry cream cool to room temperature, then refrigerate for at least 1 hour until fully chilled.
3. Assemble the Paris-Brest
Once the choux pastry ring is cooled, use a serrated knife to slice it in half horizontally.
Fill a piping bag with the chilled praline pastry cream and pipe a generous amount onto the bottom half of the pastry ring.
Carefully place the top half of the choux ring on top.
Optional: Dust with powdered sugar for a beautiful finish.
🍽 Tips & Variations
Praline paste substitute: If you can’t find praline paste, blend toasted hazelnuts with sugar until smooth to make your own.
Decor: Add extra toasted hazelnuts or almonds on top for texture, or even drizzle with melted chocolate for an extra touch of indulgence.
Make-ahead: You can make the choux pastry and praline pastry cream ahead of time; just assemble right before serving!
🍴 Serving Ideas
Serve Paris-Brest as a special dessert for gatherings, holidays, or any occasion that calls for an impressive treat.
Pair with a light dessert wine or a cup of French café au lait to complete the experience.
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