Paris Brest

Ingredients

Praline Paste

1/2 cup almonds/hazelnuts (95g)

1/2 cup sugar (100g)

pinch salt

Choux

1/2 cup water (125g)

1/4 cup butter (55g)

pinch salt

1/2 cup flour (75g)

2 eggs

Praline Mousseline Cream

3/4 cup milk (175g)

3 tbsp sugar (36g)

1 egg yolk

1 tbsp flour (10g)

1 tbsp corn starch (10g)

2 tbsp butter (30g)

1/3 c praline paste (120g)

1/3 cup butter (75g)

Procedure

Praline Paste

1. Roast nuts in a pan for about 10 minutes and let it cool.
2. In a small saucepan cook the sugar dry (without water) over medium heat until golden caramel colour. Careful not to burn the sugar here. Quickly remove from heat, stir in the nuts until covered in caramel, and transfer to a silicon mat to cool completely.
3. Break the praline into small pieces.
4. Set about a tablespoon aside (or more) for garnishing and throw the rest into a food processor and pulse for about 5 minutes or until it turns into a paste.
5. This can be stored in the fridge for later use. Any unused paste can be stored up to a month.

Choux

1. For the choux, in a small sauce pan bring water, butter, salt to a boil.
2. Remove from heat and add the flour at once and stir vigorously until the dough forms a ball and pulls away from the pan.
3. Return the pan to low heat and cook for about 2 minutes.
4. Remove from heat and let it cool for a few minutes.
5. Add the eggs to the batter one at a time stirring vigorously with a wooden spoon until the dough is smooth after each egg.
6. Preheat oven to 375°F
7. Line a cookie sheet with parchment paper or a silicone baking mat.
8. Using an open star piping tip pipe a 3 inch or 8 cm diameter circle. You should be able to get 6 or 7 individual Paris Brest.
9. Dust each with icing sugar and then cover with slivered almonds. Remove excess almonds before baking.
10. Bake for 25 minutes.
11. Turn off the oven and let dry leaving the oven door cracked open about 30 minutes or until cooled completely.
12. Remove and let cool on a cooling rack.

Praline Mousseline Cream

1. In a saucepan heat the milk to a light simmer.
2. In a separate bowl beat together egg yolk and sugar until pale in colour. Then whisk in the flour and cornstarch.
3. Whisk in 1/3 of the milk into the egg and sugar mixture gradually not to cook the egg. Once tempered whisk in the rest of the milk.
4. Return the mixture to the saucepan and cook on medium heat whisking constantly until the mixture thickens.
5. Turn off the heat then whisk in the butter.
6. Transfer the custard into a bowl and cover with plastic wrap ensuring that the wrap is in contact with the surface of the custard to prevent a skin from forming.
7. Once chilled beat the custard on high speed and add the praline paste. Cube the remaining butter and add to the custard beating until light and fluffy (about 5 minutes).
8. Store in the refrigerator until ready to use.

Putting it together

1. Slice the circles in half horizonally like you are slicing open a bagel.
2. Fill each one with the mousseline cream.
3. Feel free to add some of the reserved crushed praline on top of the filling.
4. Add the top back and if you want to get creative you can add another little piping of of cream and or more crushed praline and or finish with another dusting of icing sugar. Et voila! Bon appetit!