Paris-Brest

Ingredients

• 125 ml water
• 50 g butter
• Prise pinch of salt
• 75 g all-purpose flour (Type 405)
• 2 large eggs
• 50 g flaked almonds
• 125 g soft butter (for cream)
• 100 g powdered sugar (for cream)
• 100 g praline paste
• 1 EL milk
• 1 Prise pinch of salt (for cream)
• 1 TL vanilla extract (for cream)

Instructions

1. For the choux pastry, bring water, butter, and salt to a boil in a saucepan. Reduce heat and add the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the bottom of the pan.
2. Remove the pan from the heat and beat in the eggs one at a time until the dough is smooth and shiny.
3. Preheat the oven to 200°C (fan 180°C). Fill a piping bag with a large star nozzle with the dough and pipe a ring (approx. 20 cm diameter) onto a baking sheet lined with parchment paper. Sprinkle with flaked almonds.
4. Bake the choux pastry ring for 25-30 minutes until golden brown and puffed. Turn off the oven and let the ring dry for another 10 minutes with the door slightly ajar. Let cool.
5. For the praline buttercream, beat the soft butter with the powdered sugar until fluffy. Add the praline paste, milk, salt, and vanilla extract and beat until creamy.
6. Halve the cooled choux pastry ring horizontally. Generously fill the bottom half with the praline buttercream. Place the top half on top.
7. Optionally dust with powdered sugar before serving.

Nutrition