Paris-Brest is a classic French dessert made of crisp choux pastry filled with silky praline mousseline cream. Shaped like a wheel, this elegant pastry is as beautiful as it is delicious — perfect for holidays, celebrations, or an impressive tea-time treat.
Preheat oven to 190°C / 375°F. Line a baking tray with parchment and trace an 18–20 cm (7–8 inch) circle.
In a saucepan, bring water, milk, butter, sugar, and salt to a boil.
Add flour all at once and stir vigorously over medium heat until the dough forms a ball and pulls away from the sides (about 2 minutes).
Let cool slightly. Beat in eggs one at a time, fully incorporating each before adding the next.
Transfer the dough to a piping bag with a large star tip.
Pipe a thick ring over your traced circle. For extra height, you can pipe a second ring just inside the first.
Sprinkle with sliced almonds and bake for 30–35 minutes, or until puffed and golden.
Cool completely on a rack.
Heat the milk in a saucepan until just boiling.
In a bowl, whisk yolks, sugar, and cornstarch until light.
Slowly temper the yolks with the hot milk, then return to the pan and cook over medium heat, stirring until thickened (about 2–3 minutes).
Remove from heat and stir in half the butter (50g). Let cool to room temperature.
Once cooled, beat in remaining butter and praline paste until smooth and fluffy.
Slice the choux ring in half horizontally using a serrated knife.
Pipe or spoon the praline cream generously onto the bottom half.
Replace the top and gently press down.
Dust with powdered sugar. Optionally, pipe small rosettes or add hazelnut praline pieces on top for extra flair.
Wine: A nutty Vin Santo or sparkling demi-sec Champagne
Coffee: Café au lait or espresso
Tea: Roasted oolong or hazelnut black tea
Praline paste is available at specialty stores or can be homemade (blended caramelized nuts).
Ensure the choux pastry is fully baked before removing to prevent collapsing.
Let the assembled Paris-Brest chill for at least 30 minutes before serving for easier slicing.
For extra crunch, fold chopped hazelnuts into the praline cream.
6 servings