Paris-Brest, praline cream choux pastry

Steps

1. 1

   Preheat the oven to 180°C. Bring the water, milk, butter, sugar, and salt to a boil.

2. 2

   Add the flour all at once and cook the paste over medium heat for 2 minutes, until it pulls away from the sides of the pan.

3. 3

   Off the heat, beat in the eggs one at a time until the dough is smooth and glossy. Pipe a ring onto a tray and scatter with almonds.

4. 4

   Bake for 35 to 40 minutes until the Paris-Brest is well puffed and deeply golden. Cool completely.

5. 5

   For the cream, heat the milk. Whisk the yolks with the sugar and cornstarch, pour in the hot milk, then return to the pan and cook until thick.

6. 6

   Let the pastry cream cool to lukewarm, then beat in the unsalted butter until light. Fold in the praline paste.

7. 7

   Split the cooled ring in half and pipe in the praline cream generously.

8. 8

   Close the pastry, chill for 30 minutes if possible to firm up, then serve.