Paris-Brest

Paris-Brest (Choux Pastry Ring with Praline Cream)

A traditional French dessert made of light choux pastry filled with a rich, nutty praline cream. Crispy outside, creamy inside

---

 Ingredients

Choux Pastry

• ½ cup (120 ml) water
• ½ cup (120 ml) whole milk
• ½ cup (115 g) unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs
• ¼ cup sliced almonds (for topping)
• Powdered sugar (optional, for dusting)

Praline Cream (Classic Mousseline Style)

• 2 cups (480 ml) whole milk
• 4 egg yolks
• ½ cup (100 g) sugar
• ¼ cup (30 g) cornstarch
• 1 cup (225 g) unsalted butter, softened
• ½–¾ cup praline paste (hazelnut or almond)
• 1 tsp vanilla extract

 Instructions

 Make the Choux Pastry

1. Preheat oven to 375°F (190°C).
2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
3. Remove from heat, add flour all at once, and stir vigorously.
4. Return to low heat and cook 1–2 minutes until the dough pulls away from the pan.
5. Transfer dough to a bowl; let cool 5 minutes.
6. Add eggs one at a time, mixing well after each.
7. Pipe a large ring (or two circles side by side) onto a baking tray lined with parchment.
8. Sprinkle with sliced almonds.
9. Bake 35–40 minutes until golden and puffed.
   Do not open the oven early.
10. Cool completely.

 Make the Praline Cream

1. Heat milk until hot (not boiling).
2. Whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour hot milk into egg mixture while whisking.
4. Return to saucepan and cook until thick (pastry cream).
5. Remove from heat, cover with plastic touching the surface, and cool.
6. Beat softened butter until fluffy.
7. Add cooled pastry cream gradually.
8. Mix in praline paste and vanilla until smooth and creamy.

Assemble

1. Slice the choux ring horizontally.
2. Pipe or spread praline cream generously on the bottom half.
3. Place the top back on.
4. Dust lightly with powdered sugar (optional).

 Tips

• Best eaten the same day for perfect texture.
• You can use store-bought praline paste or homemade.
• Chill 20 minutes before serving for clean slices.