🤍 Paris Brest

🌰 Praline Pastry

Ingredients

116 g granulated sugar

150 g corn (or glucose) syrup

77 g water

150 g toasted hazelnuts

150 g flaked almonds

½ tsp salt

½ tsp bicarbonate soda

Method

In a saucepan, combine water, sugar, syrup, nuts, and salt.

Cook over medium-high heat, stirring, until the mixture turns a deep golden caramel (about 3 minutes).

Remove from heat and quickly stir in the bicarbonate soda.

Spread onto a lightly oiled tray and allow to cool completely.

Break into pieces and blend in a food processor until smooth and paste-like. Set aside.

🥛 Hazelnut Pastry Cream

Ingredients

817 g hot whole milk

1½ tsp vanilla bean paste

125 g all-purpose flour

83 g caster sugar

¾ tsp salt

8 egg yolks

208 g cold butter, cubed

417 g unsalted butter, softened

Prepared praline paste

Method

In a bowl, whisk flour, sugar, and salt.

Add egg yolks and mix into a thick paste.

Slowly whisk in half the hot milk to temper, then add remaining milk.

Return mixture to saucepan and cook on medium heat, whisking, until thick (4–5 minutes).

Remove from heat, stir in vanilla and cold butter until smooth.

Strain into a bowl, press plastic wrap directly onto the surface, and chill for 3 hours.

Once chilled, mix in the praline paste.

In a separate bowl, beat softened butter until fluffy.

Gradually beat the pastry cream into the butter until smooth.

Transfer to a piping bag fitted with a large star tip.

🥐 Choux Pastry

Ingredients

417 g water

117 g unsalted butter

1½ tbsp granulated sugar

¾ tsp fine salt

250 g bread flour

6–7 large eggs (room temperature)

Topping

1 egg + 1½ tbsp water (egg wash)

50 g flaked almonds

Method

Preheat oven to 200°C (fan-forced 170°C). Line a baking tray with parchment.

Draw a 7-inch circle as a guide.

In a saucepan, bring water, butter, sugar, and salt to a boil.

Remove from heat and immediately stir in flour.

Return to heat and cook, stirring, for about 4 minutes until dough forms and sticks slightly to the base.

Transfer to a bowl and cool for 10 minutes.

Add eggs one at a time, mixing well after each addition.

The dough should be glossy and stretch about 5 cm between your fingers without breaking.

Pipe one ring following the circle guide, then pipe a second ring directly on top.

Brush with egg wash and sprinkle with flaked almonds.

Bake for 35–40 minutes until deep golden.

Turn off oven and let the choux cool completely inside with the door slightly open

✨ Assembly

Once completely cooled, slice the ring horizontally using a serrated knife.

Pipe a flat layer of cream on the base.

Pipe decorative swirls on top.

Gently place the top back on.

Dust generously with powdered sugar.

🤍 Storage

Store in an airtight container in the refrigerator for up to 3 days..

I had some fun with leftovers ,,,,, ,