Paris-Brest with Praline Cream Delight
Experience a French classic that combines crispy choux pastry with a luscious praline cream filling! This Paris-Brest is a delightful treat for any occasion!
Ingredients:
– 100 g unsalted butter softened
– 500 ml whole milk
– 150 g all-purpose flour
– 150 g praline paste
– 125 ml water
– 4 large eggs
– 40 g cornstarch
– 25 g sugar
– 1/4 tsp salt
– 50 g sliced almonds for topping
– 150 g sugar
– 1 tbsp sugar for the choux pastry
Instructions:
1. Start by preparing the choux pastry. Preheat your oven to 200C 390F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, 125 ml of milk, 100 g unsalted butter, 1/4 tsp salt, and 1 tbsp sugar. Heat over medium until the butter melts and the mixture begins to boil. Remove from heat.
3. Quickly add 150 g of flour into the saucepan, stirring vigorously until a smooth dough forms. Return the saucepan to low heat and cook, stirring constantly, for about 2 minutes until the dough pulls away from the sides.
4. Move the dough to a mixing bowl to cool for approximately 5 minutes. Add the eggs one at a time, mixing thoroughly after adding each egg until the mixture becomes shiny and smooth.
5. Fill a piping bag fitted with a large round tip with the choux pastry dough. Pipe a circle of dough onto the prepared baking sheet, about 15 cm in diameter. Create another circle inside the first, and a third circle on top for a layered look.
6. Sprinkle the top with sliced almonds and place the tray in the oven for 25-30 minutes, or until the pastry is golden and puffed. Once done, let it cool completely on a wire rack.
7. For the praline mousseline cream, start by heating 500 ml of milk in a saucepan until it just begins to boil.
8. In a separate bowl, whisk together 100 g of sugar, 4 egg yolks, and 40 g of cornstarch until the mixture is smooth. Gradually pour the hot milk into the egg mix while whisking constantly.
9. Return the mix to the saucepan and cook over medium heat, whisking continuously until thickened. Once thick, remove from heat, cover with plastic wrap directly on the surface, and let it cool to room temperature.
10. In a mixing bowl, beat 150 g of softened butter until creamy. Gradually mix in the cooled pastry cream until smooth. Finally, fold in 150 g of praline paste until fully combined.
11. To assemble your Paris-Brest, carefully slice the cooled choux pastry in half horizontally. Transfer the praline mousseline cream into a piping bag fitted with a star tip and generously pipe the cream onto the bottom half of the pastry.
12. Replace the top half and dust it with powdered sugar.
13. For the ultimate experience, chill for 1-2 hours before slicing and serving your delicious creation!
Nutritional Information:
Estimated per serving: Calories: 350 Protein: 6g Fat: 22g Carbohydrates: 30g Fiber: 1g
Time: Preparation time: 30 minutes Cooking time: 40 minutes