Paris-Brest praliné

Name: Paris-Brest praliné
Total time: 120 min
Yield: Serves 8
Cuisine: Île-de-France
Ingredients: Choux pastry: 250 ml (1 cup) water, 100 g (7 tbsp) butter, 150 g (1¼ cups) flour, 4 eggs, 1 teaspoon sugar, salt; Cream: 500 ml (2 cups) milk, 4 yolks, 100 g (½ cup) sugar, 40 g (⅓ cup) cornstarch, 200 g (7 oz) praline paste, 200 g (¾ cup + 2 tbsp) softened butter; Sliced almonds; 1 egg for glazing, powdered sugar

Choux pastry ring with praline cream

⏱ 120 minServes 8Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

Choux pastry: 250 ml / 1 cup water100 g (7 tbsp) butter, 150 g (1¼ cups) flour, 4 eggs, 1 tsp sugar, salt
Cream: 500 ml / 2 cups milk4 yolks, 100 g / ½ cup sugar, 40 g / ⅓ cup cornstarch, 200 g / 7 oz praline paste, 200 g / ¾ cup + 2 tbsp softened butter
Sliced almonds
1eggfor glazing, powdered sugar

Choux pastry: 250 ml / 1 cup water 100 g (7 tbsp) butter, 150 g (1¼ cups) flour, 4 eggs, 1 tsp sugar, salt
Cream: 500 ml / 2 cups milk 4 yolks, 100 g / ½ cup sugar, 40 g / ⅓ cup cornstarch, 200 g / 7 oz praline paste, 200 g / ¾ cup + 2 tbsp softened butter
Sliced almonds
1 egg for glazing, powdered sugar

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Baking sheet

Piping bag

Electric mixer

Induction-ready saucepan

Digital kitchen scale

03 — Method

Choux pastry: bring the water, butter, sugar and salt to a boil.Making it from scratch? See the choux pastry — ≈ 25 min
Add the flour all at once and dry out the dough over low heat for 2 minutes.
Off the heat, beat in the eggs one at a time until smooth and glossy.
Pipe a 22 cm (8½ in) ring on a baking sheet and pipe a second ring on top.
Brush with egg and sprinkle with sliced almonds.
Bake for 35 minutes at 180°C (350°F) without opening the door.
Cream: make a classic pastry cream with the milk, yolks, sugar and cornstarch.
Let cool, then beat in the softened butter and praline paste.
Slice the cooled ring in half horizontally.
Pipe in plenty of praline cream.
Put the top back on and dust with powdered sugar.