Paris-Brest Recipe

Instructions

1. Prepare the Dough Base: In a heavy-bottomed saucepan, combine the water, milk, butter, salt, and sugar. Bring the mixture to a rolling boil over medium heat, ensuring the butter is fully melted before boiling begins.

2. Add Flour (Panade): Remove the saucepan from the heat and immediately dump in the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough (the panade).

3. Dry the Dough: Return the saucepan to low heat. Continue to stir and “dry out” the dough for about 2 minutes. The dough is ready when it pulls away from the sides of the pan and leaves a thin film on the bottom.

4. Incorporate Eggs: Transfer the dough to a stand mixer fitted with a paddle attachment, or use a large bowl and a wooden spoon. Beat on low speed for 1-2 minutes to cool the dough slightly. Gradually add the beaten eggs, one at a time, mixing completely after each addition. Check the consistency: The final dough should be smooth, glossy, and thick enough to slowly fall off the spoon in a ‘V’ shape (the ‘ribbon stage’).

5. Pipe the Ring: Transfer the choux paste to a piping bag fitted with a large star or round tip. On a baking sheet lined with parchment paper, pipe a large circle (about 8-10 inches in diameter). Pipe a second ring tightly inside the first, and a third ring on top of the first two to give it height.

6. Glaze and Top: Brush the choux ring gently with the egg wash. Generously sprinkle the entire ring with the sliced almonds.

7. Bake: Bake in a preheated oven at $200^{\circ}\text{C}$ ($400^{\circ}\text{F}$) for 10 minutes, then reduce the temperature to $180^{\circ}\text{C}$ ($350^{\circ}\text{F}$) and bake for another 25-35 minutes until the pastry is deeply golden, well-puffed, and feels light. Do not open the oven door during the first 25 minutes! Turn off the oven, prop the door ajar, and let the choux dry out for 10 minutes. Cool completely on a wire rack.

🌰 Part 2: Praline Crème Mousseline

Ingredients

• Praline Paste: 150g (Hazelnut/Almond Praline Paste)

• Pastry Cream (Crème Pâtissière):

  • 500 ml Milk

  • 4 large Egg Yolks

  • 100g Sugar

  • 50g Cornstarch (or all-purpose flour)

  • 1 tsp Vanilla Extract

• Mousseline Butter: 250g Butter, unsalted, softened

Instructions

1. Make the Pastry Cream: Heat the milk and vanilla in a saucepan until simmering. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale.

2. Temper and Thicken: Slowly pour the hot milk into the egg mixture while continuously whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a rich cream and comes to a boil for 1 minute.

3. Cool: Transfer the pastry cream to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold (at least 2 hours).

4. Whip the Mousseline: In a stand mixer, beat the softened 250g butter until light and fluffy. Gradually add the cold pastry cream, spoonful by spoonful, beating on medium-high speed until the mixture is light, voluminous, and perfectly smooth.

5. Add Praline: Fold in the 150g of praline paste until fully incorporated. Transfer the Praline Crème Mousseline to a piping bag fitted with a large star tip.

🍰 Part 3: Assembly

1. Slice: Using a serrated knife, carefully slice the cooled choux pastry ring in half horizontally.

2. Fill: Pipe a generous layer of the Praline Crème Mousseline onto the bottom half of the choux ring. For an extra rich filling (as seen in the image), you can pipe two layers of cream.

3. Cap and Dust: Gently place the top half of the choux ring back over the cream filling.

4. Finish: Dust generously with Powdered Sugar (also known as Icing Sugar).

Enjoy this magnificent, creamy, and nutty Paris-Brest! Serve immediately or chill until ready to serve.