- Yield: 10 Servings
- Preparation Time: 55 Minutes
- 40 g diced almonds
- 350 g choux pastry
- 1 beaten egg, to glaze
- 20 g icing sugar
For the Paris-Brest cream
- 375 crème pâtissière
- 140 g soft butter
- 90 g praline paste
How to Make It
- Put the diced almonds in a baking tray and toast them in the oven for 10 minutes at 150°C/300°F/Gas Mark 2. Stir them after 5 minutes.
- Make the choux pastry, and fill a piping bag fitted with a medium-size nozzle. On a non-stick baking tray, place a 16 cm bowl turned upside down (or something similar). Pipe 2 rings of choux pastry next to each other all the way round the bowl, without touching it. Remove the bowl and add a final ring of choux pastry on the top of the other two rings. Bake with a ramekin filled with boiling water at the bottom of the oven without opening the oven door during cooking or the choux cake will collapse. Cool on a wire rack.
- Make the crème pâtissière, and cool in the fridge for 1 hour. It will be used at room temperature to make the Paris-Brest cream.
- Brush the cold Paris-Brest choux shell with beaten egg and sprinkle over some toasted diced almonds. Flash it in the oven for 2 minutes at 150°C/300°F/Gas Mark 2. Cool on a wire rack.
- Whisk the crème pâtissière in a large bowl and check its temperature. It should be between 20-25°C. If it’s too cold, leave it at room temperature for 30 minutes or put it back in the fridge for 15 extra minutes if it’s too warm.
- Using an electric mixer fitted with a whisk, slowly work the soft butter then add the praline paste. Finally, add the crème pâtissière and gradually turn the speed up to incorporate some air into the cream. Fill a piping bag fitted with a large fluted nozzle.
- Cut the Paris-Brest choux base in half sideways, fill it with the cream and put its lid back on. Keep in the fridge and take out 30 minutes before serving. Sprinkle with icing sugar.