⏱️ Completion time: 1 hour 30 minutes + 2 hours rest
👥 For 6 to 8 people
🍀 Ingredients:
Choux pastry:
- 125 ml of water
- 125 ml of milk
- 110 g of butter
- 1 teaspoon of sugar
- 1 pinch of salt
- 140 g of flour
- 4 eggs
Praline mousseline cream:
- 500 ml of milk
- 4 egg yolks
- 100 g of sugar
- 40 g of cornstarch (or flour)
- 150 g butter (soft)
- 100 g of praline (hazelnut-almond praline paste)
Decoration:
- 50 g hazelnuts Crushed almonds (or almonds)
- Icing sugar (for dusting)
🍽️ Preparation:
🍄 Choux pastry:
🔸 In a saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat.
🔸 Once boiling, remove from heat and add the flour all at once. Mix briskly with a wooden spoon.
🔸 Return to low heat and stir for 1 to 2 minutes to dry out the dough (it should pull away from the sides).
🔸 Off the heat, add the eggs one by one, mixing well after each addition, until you obtain a soft, smooth dough.
🔸 Preheat your oven to 180°C (gas mark 6). 🔸 On a baking sheet lined with parchment paper, pipe a large circle (or several smaller ones) using a piping bag (plain or fluted tip).
🔸 Sprinkle with crushed hazelnuts. Bake for 25 to 30 minutes, until golden brown. Let cool completely.
🍄 Praline Mousseline Cream:
🔸 In a saucepan, heat the milk over medium heat.
🔸 In a bowl, whisk the egg yolks with the sugar until the mixture whitens.
🔸 Add the cornstarch (or flour) and mix.
🔸 Pour half of the hot milk over this mixture, whisk, then pour it back into the saucepan with the remaining milk.
🔸 Return to low heat and whisk until the cream thickens. 🔸 Transfer to a bowl, cover with plastic wrap, and let cool to room temperature.
🔸 Then whisk in 100g of softened butter, then add the praline. Mix until smooth.
🔸 Refrigerate for at least 1 hour to firm up.
🍄 Assembly:
🔸 Cut the choux pastry circle in half horizontally.
🔸 Lightly whip the praline mousseline cream to soften it.
🔸 Using a piping bag, fill the choux pastry base with the cream.
🔸 Close with the top.
🔸 Sprinkle with icing sugar and sprinkle with a few more crushed hazelnuts, if desired.
🍀 Practical tips:
🍀 For a well-risen choux pastry, do not open the oven door during baking.
🍀 If your mousseline cream seems too stiff, whisk it a little to make it lighter.
🥡 Storage:
🍀 Store your Paris-Brest in the refrigerator in an airtight container for up to 2 days. Remove it 10 minutes before serving to prevent the cream from getting too cold.