Indulge in a timeless French pastry classic with our Paris-Brest recipe, a delightful choux pastry dessert. In this version, we've swapped traditional hazelnuts for walnuts to create a delectable nutty flavor. Explore this delightful treat and learn how to make your own today!
Ingredients For
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For the choux pastry
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125 ml
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75 gr
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20 gr
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x 2
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1 pinch
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x 1
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1 handful
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For the mousseline cream
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500 ml
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130 gr
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60 gr
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x 4
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250 gr
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140 gr
Preparation
1
Prepare the choux pastry: beat the eggs in a small bowl. Heat the butter, water and sugar over a medium heat, then add the flour all at once. Whisk vigorously to dry out the breadcrumbs. Remove from the heat, add the beaten eggs and continue beating. Place the pastry in a pastry bag fitted with a smooth tip. Line a baking tray with 4 circles of choux pastry and brush with gold. Sprinkle with flaked almonds and bake for 30 minutes without opening the oven!
2
Prepare the mousseline cream: Heat the milk in a saucepan over a low heat. Meanwhile, whisk the egg yolks, sugar and cornflour until frothy. Add the milk, whisk well then return to the heat and stir until the cream thickens.
Allow to come to room temperature. Beat the butter with the praline. Add to the crème pâtissière. Place in a pastry bag fitted with a fluted tip and chill.
3
When the circles are cooked and cool, cut them in half lengthways. Using a piping bag fitted with a smooth tip, place a circle of praline in the centre, then pipe in the mousseline cream and close with the hat. Keep refrigerated or enjoy immediately.
