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Paris-Brest

An almond-topped choux ring filled with hazelnut praline cream.

8 servings55 ways to begin241 steps at the far end

Preparation level2 / 55

Quick assembly

4 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHParis-BrestAI generated

0 / 4 done

1–4

Added at this stage

Makes 8 item

400 g choux ring800 g praline mousseline20 g icing sugar30 g roasted hazelnuts

Using: kitchen and oven

1.
Split the cooled choux ring horizontally with a serrated knife. Lift the lid carefully and place the base on a serving plate.
2.
Beat the praline mousseline until smooth and pipe generous overlapping rounds around the base, filling evenly without crushing the shell.
3.
Replace the lid, dust with icing sugar and scatter with chopped roasted hazelnuts.
4.
Chill for 30 minutes to settle the filling, then serve in wedges before the shell loses its crispness.

And finally, paris-brest.