Paris-Brest (Choux Pastry with Praline Cream)

Ingredients

Choux Pastry:
1/2 cup (120 ml) water
1/2 cup (120 ml) whole milk
1/2 cup (115 g) unsalted butter
1 tablespoon sugar
1/2 teaspoon salt
1 cup (125 g) all-purpose flour
4 large eggs
1/3 cup sliced almonds

Praline Mousseline Cream:
2 cups (480 ml) whole milk
4 egg yolks
1/2 cup (100 g) sugar
1/4 cup (32 g) cornstarch
1 teaspoon vanilla extract
1 cup (225 g) unsalted butter, softened
1/2 cup (140 g) hazelnut praline paste

Garnish:
Powdered sugar
Chopped toasted hazelnuts

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide for piping. Turn the parchment upside down so the ink stays away from the pastry. Preparing everything ahead helps the process move smoothly because choux pastry works best when piped immediately.

In a saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter fully melts and the mixture begins gently boiling. Add the flour all at once and stir vigorously with a wooden spoon. Continue stirring until the dough forms a smooth ball and a thin film appears on the bottom of the pan. This step removes moisture and helps create proper steam during baking.

Transfer the dough to a mixing bowl and cool for about 5 minutes so the eggs do not scramble. Add the eggs one at a time, mixing thoroughly after each addition. At first the dough may look separated, but continue mixing until smooth and glossy. The final dough should slowly fall from the spatula in a thick ribbon shape.

Transfer the dough to a piping bag fitted with a large star tip. Pipe two connected rings following the guide circle, then pipe a third ring slightly on top of the first two. Keep steady pressure while piping for smooth and even rings. Sprinkle sliced almonds over the dough before baking.

Bake for 35 to 40 minutes until deeply golden brown and fully puffed. Avoid opening the oven during the first 30 minutes because the sudden temperature change can collapse the pastry. The shell should feel crisp and hollow when tapped lightly. Cool completely on a wire rack.

Heat the milk in a saucepan until steaming. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the warm milk into the eggs while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook until thickened and silky. Cover directly with plastic wrap and chill completely.

Beat the softened butter until fluffy and light. Add the chilled pastry cream one spoonful at a time while mixing continuously. Once smooth, add the praline paste and vanilla extract. Continue beating until the cream becomes airy, silky, and pipeable.

Assemble the dessert carefully: decorative swirls of praline cream onto the bottom half. Place the top shell gently over the cream without pressing too hard.

Dust generously with powdered sugar and sprinkle with chopped toasted hazelnuts. Chill briefly before serving so the cream sets slightly. Slice carefully using a serrated knife for clean portions.