French
Paris-Brest
An almond-crusted choux wheel encloses abundant hazelnut-praline mousseline with a crisp shell and satin buttercream finish.
10 servings · 75 minutes prep · 50 minutes cook
Ingredients
Choux ring
- 1/2 cup water
- 1/2 cup whole milk
- 8 tbsp unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/3 cup sliced almonds
- 1/4 tsp kosher salt
Praline mousseline
- 2 cups whole milk
- 5 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 14 tbsp unsalted butter, soft but cool, divided
- 3/4 cup toasted hazelnuts
- 1/2 cup toasted almonds
- 3/4 cup sugar, for praline
Directions
Bake the wheel
- Cook a panade from water, milk, butter, all purpose flour, and kosher salt. Cool briefly and beat in egg gradually. Pipe a thick 9-inch ring, top with almonds, and bake at {{temperature:400F}} then {{temperature:350F}} until deeply golden and dry, 40-50 minutes.
Make praline mousseline
- Caramelize sugar, coat hazelnuts and almonds, cool, and process to a fluid paste. Cook pastry cream from milk, egg yolks, sugar, and cornstarch; beat in half butter and cool to room temperature.
- Beat remaining butter smooth, add pastry cream gradually, then praline paste; continue until light.
Fill
- Split the completely cool ring with a serrated knife. Pipe mousseline generously into the base, replace the lid, and chill 45 minutes before slicing.
