PARIS BREST
The Paris Brest is a pate a choux with a filling of praline mousseline cream. This stunning dessert is baked in the shape of a wheel and commemorates the famous bicycle race between Paris and Brest in France.
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INGREDIENTS
FOR THE PATE A CHOUX
100ml of whole milk
100ml of water
80g of unsalted butter
10g of sugar
1 pinch of salt
120g of cake flour, sifted
4 eggs
70g of sliced almonds

FOR THE PRALINE MOUSSELINE CREAM
185g of unsalted butter, at room temperature
380ml of whole milk
3 egg yolks
120g of sugar
35g of cornstarch
125g of hazelnut praline paste

FOR THE CARAMELIZED NUTS
2 tablespoons of water
70g of sugar
50g of whole almonds
50g of whole skinned hazelnuts

TO FINISH
Powdered sugar, for dusting
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INSTRUCTIONS
FOR THE PATE A CHOUX
Preheat an oven 350 degrees F.
Draw 12 circles about an inch apart that are 2 3/4inch diameter to use as a guide for piping the choux.
In a medium pot, bring the milk, water, butter, sugar and salt to a boil.
Add the flour and stir vigorously with a wooden spoon until the dough forms a mass and pulls away from the sides of the pot.
Transfer the dough to a stand mixer fitted with a paddle attachment and beat, at medium speed until the dough is no longer steaming, about 2 to 3 minutes.
Add the eggs one at a time and beat until smooth.
Transfer the batter to a piping bag fitted with a star tip and pipe rings following the lines of the circles on the parchment.
Gently press down on the dough to widen each circle slightly and sprinkle with the almonds.
Bake the choux for 8 to 10 minutes until they begin to puff up, then prop the oven door slightly with a wooden spoon and bake for an additional 25 to 30 minutes until the Paris Brest are puffed and golden brown.
Transfer to a wire rack to cool to room temperature.

FOR THE PRALINE MOUSSELINE CREAM
Bring the milk to a simmer over medium heat.
In a large bowl whisk together the yolks and sugar until pale, then whisk in the cornstarch.
Slowly add 1/3 of the warm milk to the yolk mixture, whisking continuously to temper the yolks.
Add the yolk mixture back into the saucepan and bring to a boil, whisking constantly until the cream has thickened.
Incorporate half of the butter then cover in plastic wrap and cool to room temperature.
If the cream is still hot, refrigerate it for 10 minutes to cool it completely.
Transfer the cream to the bowl of a stand mixer fitted with a whisk attachment and whip until smooth.
Add in the praline paste and the remaining butter and whip to emulsify.
Chill until ready to use.

FOR THE CARAMELIZED NUTS
In a medium saucepan, bring the water a sugar to a boil and cook for 2 minutes until it reaches 244 degrees F on a candy thermometer.
Add the nuts and stir together off the heat until the sugar just starts to resemble coarse sand.
Return to the heat and gently stir until the sugar coating the nuts has caramelized, about 2 minutes. Spread the nuts on a parchment lined baking sheet and allow to cool to room temperature.
Once cooled, place the nuts in a resealable bag and crush with a rolling pin.

FOR THE ASSEMBLY
Carefully slice the cooled pastry rings horizontally to create a base and top.
Transfer the cream to a piping bag fitted with a star tip and pipe a thin layer of cream onto the base rings and sprinkle with the crushed nuts.
Pipe the remaining cream in swirls over the nuts and cover with the top rings.
Dust the Paris-Brest with powdered sugar and keep in the refrigerator until ready to serve.

This recipe comes from my bible - Laduree: The Sweet Recipes.
Thank you Laduree! 🇫🇷 🙏🏻 ❤️
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I hope you enjoy the process of making this incredible dessert as much as I did.
Lots of love, Florence ❤️

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