Paris-Brest: Praline Cream-Filled Choux Pastry Wheel

• Milk250 ml (for cream)
• Cornstarch25g
• Praline paste100g
• Powdered sugarfor dusting
• Granulated sugar1/2 tsp (for choux) + 75g (for cream)
• Water125 ml
• Butter50g unsalted
• Egg2 large (for choux) + 3 large yolks (for cream)
• All-purpose flour75g
• Heavy cream200 ml cold
• Almond flake2 tbsp
• Salt1/4 tsp

How to Make It

• 1

  Prepare the Choux Pastry: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a saucepan, combine 125ml water, 50g unsalted butter, 1/4 teaspoon salt, and 1/2 teaspoon granulated sugar. Bring to a rolling boil, then remove from heat.

• 2

  Add 75g all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat for 1-2 minutes, stirring constantly, to dry out the paste.

• 3

  Transfer the dough to a mixing bowl and let it cool for a few minutes. Gradually beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and fall slowly from the spoon in a V-shape.

• 4

  Spoon the choux pastry into a piping bag fitted with a large star nozzle. On the parchment-lined baking sheet, pipe a 20 cm diameter ring, then a second ring just inside the first, and a third ring on top of the first two, forming a triple-layered wheel. Sprinkle generously with 2 tablespoons flaked almonds.

• 5

  Bake for 15 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and bake for another 25-30 minutes, or until golden brown and firm. Do NOT open the oven door during the first 25 minutes, or your choux will collapse. Turn off the oven, prop the door ajar with a wooden spoon, and let the choux dry out for 15-20 minutes. Cool completely on a wire rack.

• 6

  Prepare the Praline Cream: In a bowl, whisk together 3 large egg yolks and 75g granulated sugar until pale. Whisk in 25g cornstarch. In a separate saucepan, heat 250ml milk until just simmering. Gradually pour the hot milk over the egg mixture, whisking constantly.

• 7

  Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a pastry cream. Remove from heat and stir in 100g praline paste (a blend of caramelized nuts). Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator.

• 8

  Once the pastry cream is chilled, in a separate bowl, whip 200ml very cold heavy cream until firm peaks form. Gently fold the whipped cream into the praline pastry cream until light and airy.

• 9

  To assemble: Carefully slice the cooled choux wheel horizontally in half using a serrated knife. Fill the bottom half generously with the praline cream using a piping bag or spoon. Place the top half back on, dust with powdered sugar, and serve immediately or chill for up to an hour.