Paris-Brest

Ingredients

• 1For choux ring: 150ml water, 60g unsalted butter, 75g plain flour, 3 eggs, pinch of salt and sugar
• 2Sliced almonds, for topping
• 3Egg wash (1 egg, beaten)
• 4For praline cream: 100g praline paste (or blended roasted hazelnuts with caramel), 300ml double cream, 2 tbsp icing sugar
• 5For crème pâtissière: 250ml milk, 3 egg yolks, 50g sugar, 25g cornflour, 1 tsp vanilla
• 6Icing sugar, to dust

Instructions

1. 1Make choux: bring water, butter, salt, sugar to a boil. Add flour, beat to a smooth dough. Cool slightly. Beat in eggs one at a time until smooth and glossy.
2. 2Draw a 20cm circle on baking parchment. Pipe two rings of choux dough, one inside the other, to form a ring. Brush with egg wash and scatter sliced almonds over. Bake at 200°C for 30–35 minutes until deep golden and hollow-sounding. Cool completely.
3. 3Make crème pâtissière: heat milk. Whisk yolks and sugar, add cornflour, pour over warm milk, return to heat, stir until thick. Cool with cling film on surface.
4. 4Whip double cream and icing sugar to firm peaks. Fold in praline paste. Fold in chilled crème pâtissière.
5. 5Slice choux ring in half horizontally. Fill the base generously with praline cream using a large piping bag.
6. 6Replace the top. Dust generously with icing sugar.
7. 7Refrigerate until serving. Best eaten within a few hours of assembly.