Ingredients

• 125 ml Water
• 125 ml Whole milk (for choux)
• 100 g Unsalted butter (for choux)
• 5 g Granulated sugar (for choux)
• 2 g Salt
• 150 g All-purpose flour
• 4 Large eggs
• 500 ml Whole milk (for cream)
• 4 Egg yolks
• 100 g Granulated sugar (for cream)
• 40 g Cornstarch
• 250 g Unsalted butter (for mousseline)
• 150 g Praline paste
• 50 g Sliced almonds (for topping)
• 20 g Powdered sugar (for dusting)

Instructions

1. 1

   Preheat your oven to 200.0°C (400.0°F). Line a large baking sheet with parchment paper and draw a 20.0-22.0 cm (8.0-9.0 inch) circle as a guide.

2. 2

   For the Choux Pastry: In a heavy-bottomed saucepan, combine water, 125.0 ml milk, 100.0 g butter, 5.0 g sugar, and salt. Bring to a rolling boil over medium heat. Remove from heat and immediately add the flour all at once, stirring vigorously with a wooden spoon until a smooth ball of dough forms. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough.

3. 3

   Transfer the dough to a stand mixer bowl (or a large bowl if mixing by hand). Let it cool for a few minutes. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape.

4. 4

   Transfer the choux pastry to a large piping bag fitted with a star or plain round nozzle. Pipe the dough into a large ring following your drawn guide on the parchment paper. You can pipe two concentric rings next to each other for a thicker base. Sprinkle generously with sliced almonds.

5. 5

   Bake for 20 minutes at 200.0°C (400.0°F). Reduce the oven temperature to 180.0°C (350.0°F) and bake for another 20-25 minutes, or until the choux ring is deeply golden brown, puffed, and dry. Turn off the oven, leave the door ajar, and let the choux cool completely inside for 10-15 minutes to prevent collapsing.

6. 6

   For the Praline Mousseline Cream: While the choux cools, heat 500.0 ml milk in a saucepan until simmering. In a separate bowl, whisk egg yolks, 100.0 g sugar, and cornstarch until pale and smooth. Gradually whisk about one-third of the hot milk into the egg mixture to temper it, then pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the cream thickens significantly and comes to a boil. Remove from heat and stir in 100.0 g of the butter until melted and smooth.

7. 7

   Transfer the crème pâtissière to a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold (at least 1-2 hours).

8. 8

   Once the crème pâtissière is cold, in a stand mixer fitted with the whisk attachment, beat the remaining 150.0 g unsalted butter until very pale and fluffy (about 5 minutes). Gradually add the cold crème pâtissière, a spoonful at a time, beating until fully incorporated and light. Finally, beat in the praline paste until the cream is smooth, light, and uniformly praline-flavored.

9. 9

   To Assemble: Carefully slice the cooled choux ring horizontally using a serrated knife. Fill the bottom half generously with the praline mousseline cream using a piping bag or a spoon. Place the top half of the choux ring over the cream.

10. 10

    Dust the assembled Paris-Brest generously with powdered sugar before serving. It is best enjoyed fresh or can be refrigerated for a few hours.