Recipe: Paris-Brest

Preparation of Choux Pastry:

1 Preheat your oven to 180°(th6) by removing the baking sheet.

2 In a saucepan, pour the water, salt and butter then bring to a boil.

3 Off the heat, add the flour, mix well, return to the heat and with a wooden spatula, dry for at least two minutes. Your choux pastry should then come away from the sides of your saucepan (this is the key to your future success).

Then pour your mixture into a mixing bowl and incorporate your eggs one by one, check the consistency (by making a furrow that closes immediately with your finger).

4 On your baking sheet, install a sheet of parchment paper.

5 Install a no. 12 piping tip at the end of your piping bag, fill it with your choux pastry then on your sheet, place a circle 20 cm in diameter, make a rope around it then a 2nd next to it and finally a 3rd placed on top and draw separately a smaller rope about 18 cm.

Then sprinkle the sliced almonds over the three ropes.

6 Bake in the middle of the oven for 35 minutes then remove onto a cooling rack until completely cooled.

Prepare your Praline Mousseline Cream:

7 In a large mixing bowl, break your eggs then add the sugar and with a whisk, stir well (blanch), add the cornstarch or cream powder and mix well.

8 In a saucepan bring your milk to a boil, then pour it over your mixture, smooth well with a whisk then return it to your saucepan and cook for two minutes without stopping stirring, then add the praline and 50g (1.75 oz) of butter, mix well then remove to a mixing bowl to cool.

9 When the cream is completely cold, work it well with a whisk and add your remaining 200g (7 oz) of softened butter then beat well (emulsion).