Classic Paris Brest Pastry

Ingredients

For the Choux Pastry

• 1 cup 240 ml water
• ½ cup 115 g unsalted butter
• 1 tsp 5 g sugar
• ¼ tsp salt
• 1 cup 125 g all-purpose flour
• 4 large eggs

For the Praline Cream Filling

• Praline Paste optional but recommended
• ½ cup 100 g granulated sugar
• ½ cup 60 g whole almonds (or hazelnuts)

Cream

• 1 ½ cups 360 ml heavy cream
• ½ cup 60 g powdered sugar
• 1 tsp vanilla extract
• 1/2 cup 120 g praline paste (or nut butter)

For Topping

• 2 tbsp sliced almonds
• Powdered sugar for dusting

Instructions

• Make the Choux Dough
• Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
• In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
• Remove from heat and add flour all at once. Stir quickly until dough forms a ball and pulls away from the pan.
• Return to low heat for 1 minute while stirring to dry the dough slightly.
• Transfer dough to a mixing bowl. Let cool 3–4 minutes.
• Add eggs one at a time, mixing well after each addition.
• Dough should be smooth, glossy, and thick enough to hold shape.
• Pipe the Paris-Brest Ring
• Transfer dough into a piping bag fitted with a large round tip.
• On the prepared sheet, pipe two concentric circles (outer ring + inner ring) about 10–12 cm wide.
• Sprinkle sliced almonds on top.
• Bake
• Bake at 200°C (400°F) for 10 minutes.
• Reduce oven to 180°C (350°F) and bake 20–25 minutes more until golden and puffed.
• Turn off oven, crack door open, and let cool 10 minutes inside to avoid collapse.
• Transfer to wire rack to cool completely (about 30 minutes).
• Make the Praline Cream
• If making praline paste:
• Melt sugar in a pan until golden caramel forms.
• Add nuts and stir until coated.
• Spread on parchment and let cool.
• Once hardened, blend in a food processor until smooth paste forms.
• Cream filling:
• Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
• Fold in praline paste gently until fully combined.
• Chill for 10 minutes.
• Assemble
• Slice the cooled choux ring horizontally into two halves.
• Pipe or spread praline cream onto the bottom half.
• Place top half back on.
• Dust with powdered sugar.