Paris-Brest

Ingredients

• •1 cup water
• •1/2 cup butter
• •1/4 teaspoon salt
• •1 cup all-purpose flour
• •4 eggs
• •1/2 cup sliced almonds
• •2 cups heavy cream
• •3 tablespoons praline paste
• •2 tablespoons powdered sugar

Directions

1. 1Preheat oven to 400°F (200°C). Bring water, butter, and salt to a boil in a saucepan, then remove from heat and stir in flour until combined.
2. 2Beat in eggs one at a time until the dough is smooth and glossy. Pipe the choux dough into a ring shape on a parchment-lined baking sheet and sprinkle with sliced almonds.
3. 3Bake for 35-40 minutes until golden brown and crispy. Cool completely on a wire rack.
4. 4Whip heavy cream with praline paste and powdered sugar until stiff peaks form.
5. 5Slice the choux ring horizontally in half. Fill the bottom half generously with praline cream and top with the other half.
6. 6Dust with additional powdered sugar and refrigerate until ready to serve.

💡 Paris-Brest choux ring should feel light and dry before filling; a damp interior collapses under praline cream and becomes chewy.

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