Paris-Brest with Praline Cream
Prep time: 90 minServes: 8
Pairs with
The praline's nutty depth and the choux pastry's butter create a rich dessert matching Tokaji, Pedro Ximénez or late-harvest Chenin Blanc.
Ingredients
- Choux pastry:
- 125 ml water
- 125 ml milk
- 100 g butter
- 1 tsp sugar
- ½ tsp salt
- 150 g plain flour
- 4–5 eggs
- Flaked almonds
- Praline cream:
- 200 g hazelnut praline paste
- 500 ml pastry cream (see mille-feuille)
- 200 ml cream, whipped
- Icing sugar
Method
- 1Preheat the oven to 190 °C. Make the choux pastry (same technique as gougères). Pipe a ring (about 24 cm) on baking paper. Scatter with flaked almonds.
- 2Bake for 35–40 minutes. Split horizontally.
- 3Praline cream: Stir the praline paste into the pastry cream. Fold in whipped cream.
- 4Fill the base with praline cream. Place the top on. Dust with icing sugar.