{"id":1286,"date":"2026-01-27T14:35:25","date_gmt":"2026-01-27T14:35:25","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=1286"},"modified":"2026-01-27T14:35:25","modified_gmt":"2026-01-27T14:35:25","slug":"paris-brest","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/01\/27\/paris-brest\/","title":{"rendered":"Paris-Brest"},"content":{"rendered":"<h2>Paris-Brest (Choux Pastry Ring with Praline Cream)<\/h2>\n<p>A traditional French dessert made of light choux pastry filled with a rich, nutty praline cream. Crispy outside, creamy inside<\/p>\n<hr \/>\n<h2>\u00a0Ingredients<\/h2>\n<h3><strong>Choux Pastry<\/strong><\/h3>\n<ul>\n<li>\u00bd cup (120 ml) water<\/li>\n<li>\u00bd cup (120 ml) whole milk<\/li>\n<li>\u00bd cup (115 g) unsalted butter<\/li>\n<li>1 tbsp sugar<\/li>\n<li>\u00bc tsp salt<\/li>\n<li>1 cup (125 g) all-purpose flour<\/li>\n<li>4 large eggs<\/li>\n<li>\u00bc cup sliced almonds (for topping)<\/li>\n<li>Powdered sugar (optional, for dusting)<\/li>\n<\/ul>\n<h3><strong>Praline Cream (Classic Mousseline Style)<\/strong><\/h3>\n<ul>\n<li>2 cups (480 ml) whole milk<\/li>\n<li>4 egg yolks<\/li>\n<li>\u00bd cup (100 g) sugar<\/li>\n<li>\u00bc cup (30 g) cornstarch<\/li>\n<li>1 cup (225 g) unsalted butter, softened<\/li>\n<li>\u00bd\u2013\u00be cup praline paste (hazelnut or almond)<\/li>\n<li>1 tsp vanilla extract<\/li>\n<\/ul>\n<h2>\u00a0Instructions<\/h2>\n<h3><strong>\u00a0Make the Choux Pastry<\/strong><\/h3>\n<ol>\n<li>Preheat oven to <strong>375\u00b0F (190\u00b0C)<\/strong>.<\/li>\n<li>In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.<\/li>\n<li>Remove from heat, add flour all at once, and stir vigorously.<\/li>\n<li>Return to low heat and cook 1\u20132 minutes until the dough pulls away from the pan.<\/li>\n<li>Transfer dough to a bowl; let cool 5 minutes.<\/li>\n<li>Add eggs <strong>one at a time<\/strong>, mixing well after each.<\/li>\n<li>Pipe a large ring (or two circles side by side) onto a baking tray lined with parchment.<\/li>\n<li>Sprinkle with sliced almonds.<\/li>\n<li>Bake <strong>35\u201340 minutes<\/strong> until golden and puffed.<br \/>\nDo not open the oven early.<\/li>\n<li>Cool completely.<\/li>\n<\/ol>\n<h3><strong>\u00a0Make the Praline Cream<\/strong><\/h3>\n<ol>\n<li>Heat milk until hot (not boiling).<\/li>\n<li>Whisk egg yolks, sugar, and cornstarch until smooth.<\/li>\n<li>Slowly pour hot milk into egg mixture while whisking.<\/li>\n<li>Return to saucepan and cook until thick (pastry cream).<\/li>\n<li>Remove from heat, cover with plastic touching the surface, and cool.<\/li>\n<li>Beat softened butter until fluffy.<\/li>\n<li>Add cooled pastry cream gradually.<\/li>\n<li>Mix in praline paste and vanilla until smooth and creamy.<\/li>\n<\/ol>\n<h3><strong>Assemble<\/strong><\/h3>\n<ol>\n<li>Slice the choux ring horizontally.<\/li>\n<li>Pipe or spread praline cream generously on the bottom half.<\/li>\n<li>Place the top back on.<\/li>\n<li>Dust lightly with powdered sugar (optional).<\/li>\n<\/ol>\n<h2>\u00a0Tips<\/h2>\n<ul>\n<li>Best eaten <strong>the same day<\/strong> for perfect texture.<\/li>\n<li>You can use <strong>store-bought praline paste<\/strong> or homemade.<\/li>\n<li>Chill 20 minutes before serving for clean slices.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Paris-Brest (Choux Pastry Ring with Praline Cream) A traditional French dessert made of light choux pastry filled with a rich,&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/1286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=1286"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/1286\/revisions"}],"predecessor-version":[{"id":1288,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/1286\/revisions\/1288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/1287"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=1286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=1286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=1286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}