Paris-Brest (Ring-Shaped Choux with Praline Cream)
A ring of choux pastry is baked until deeply golden and hollow, then split and generously filled with praline mousseline cream made from roasted hazelnut paste. The shell shatters on first bite, giving way to a smooth, nutty cream that carries an intense toasted aroma. Sliced almonds pressed onto the raw dough before baking add a secondary layer of crunch and visual texture. The choux must cool completely before filling to prevent the cream from melting and the shell from going soft. Eggs are added to the hot dough gradually, checking the consistency after each addition, because the exact amount needed varies with flour absorption and egg size. Once assembled, a brief chill in the refrigerator sets the cream without softening the pastry.
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Instructions
- 1
Boil water and butter, then reduce heat and add flour all at once, stirring until a smooth dough forms.
- 2
Cook the dough for 2 more minutes to dry it slightly, cool, then add eggs gradually until glossy.
- 3
Pipe a ring on parchment, top with almonds, bake at 190C then lower to 170C to finish drying the shell.
- 4
Whip cream with sugar to stiff peaks and fold in praline paste to make praline cream.
- 5
Slice the cooled choux ring horizontally, pipe in cream generously, reassemble, and chill to set.
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