CooksmithCooksmithCooksmithTags: #French #pastry #choux Serving: 8 servings Total time: 3 hours 15 minutes
A classic wheel-shaped choux ring filled with silky hazelnut–almond praliné mousseline cream and topped with toasted almonds.
Praliné mousseline cream:
Choux ring and topping:
Pour 500 ml milk into a medium saucepan.
Stir in 5 ml vanilla bean paste.
Heat the milk over medium heat to a bare simmer.
Cover the saucepan.
Let the milk stand for 10 minutes.
Whisk 100 g egg yolks and 100 g sugar in a bowl until slightly pale.
Whisk in 45 g cornstarch and 2 g salt.
Uncover the milk.
Bring the milk back to a simmer.
Stream one-third of the hot milk into the yolk mixture while whisking.
Pour the yolk mixture back into the saucepan.
Place the saucepan over medium heat.
Whisk the custard continuously.
Boil the custard for 1 minute.
Remove the saucepan from the heat.
Whisk in 125 g cold diced butter until smooth.
Spread the pastry cream in a shallow layer on a tray.
Press plastic wrap onto the surface.
Chill the pastry cream to 20–24°C in the refrigerator.
Preheat the oven to 200°C (conventional).
Line a baking sheet with parchment paper.
Draw a 20 cm circle on the underside of the parchment.
Fit a piping bag with a 12–14 mm round tip.
Combine 125 ml water, 125 ml milk, 100 g butter, 5 g salt, and 5 g sugar in a saucepan.
Bring the mixture to a rolling boil over medium heat.
Remove the saucepan from the heat.
Add 150 g flour in one addition.
Stir the mixture vigorously with a wooden spoon until combined.
Place the saucepan over medium heat.
Dry the dough by stirring for 2–3 minutes until a thin film forms on the pan.
Transfer the dough to a stand mixer bowl.
Beat the dough on low speed for 1 minute to release steam.
Spread the dough along the bowl sides to cool to 60–65°C.
Add one quarter of the 225 g beaten eggs to the dough.
Beat the dough on medium speed until absorbed.
Add the second quarter of eggs.
Beat the dough until smooth.
Add the third quarter of eggs.
Beat the dough until smooth.
Add the remaining eggs gradually to reach a smooth, pipeable paste that forms a V-shaped ribbon from the paddle.
Fill the piping bag with the choux paste.
Pipe two touching concentric rings on the 20 cm guide.
Pipe a third ring on top, centered over the seam.
Sprinkle 40 g sliced almonds evenly over the ring.
Place the tray in the oven.
Bake for 20 minutes at 200°C.
Reduce the oven temperature to 170°C.
Bake for 25–30 minutes until deep golden and firm.
Pierce the ring in three places with a skewer.
Reduce the oven temperature to 160°C.
Bake for 5 minutes to dry the interior.
Transfer the ring to a wire rack.
Cool the ring completely.
Place 125 g room-temperature butter in a mixer bowl.
Beat the butter with the paddle on medium-high speed until pale and fluffy.
Scrape the chilled pastry cream into a clean bowl.
Beat the pastry cream with a whisk until smooth.
Add one-third of the pastry cream to the butter.
Beat the mixture until emulsified.
Add the second third of the pastry cream.
Beat the mixture until smooth.
Add the final third of the pastry cream.
Beat the mixture until glossy and homogenous.
Add 200 g praliné paste to the bowl.
Beat the mixture until fully incorporated.
Adjust the cream to 24–25°C for easy piping.
Fit a piping bag with a 16–18 mm open star tip.
Fill the piping bag with the praliné mousseline.
Slice the choux ring horizontally with a serrated knife.
Lift off the top of the ring.
Pipe generous rosettes of mousseline around the base ring.
Set the top back onto the filled base.
Dust the ring with 15 g powdered sugar.
Refrigerate the Paris-Brest for 30 minutes to set.
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