Paris-Brest (Choux Pastry Ring with Praline Cream)

Choux ring

• 125 ml Whole milk
• 60 g Butter
• 1 pinch Fine sea salt
• 10 g Caster sugar
• 75 g Plain flour
• 3 Egg, large
• 50 g Sliced almonds

Praline cream

• 400 ml Whole milk
• 2 tsp Vanilla extract
• 2 Egg, large
• 90 g Caster sugar
• 30 g Cornflour
• 1 pinch Fine sea salt
• 200 g Butter, soft
• 140 g Almond praline paste

1. Heat the oven to 200°C (390°F). Line a baking tray, then draw a 20 cm circle as a guide and turn the paper over so the pencil does not touch the pastry.
2. Make the choux: put the milk, butter, salt and sugar in a saucepan and bring just to the boil. Tip in the flour all at once and beat hard over a low heat until the mixture forms a smooth ball and a thin film forms on the base of the pan.
3. Scrape the paste into a mixing bowl and leave for 5 minutes so it cools slightly. Beat in the eggs one at a time, mixing well after each, until the paste is glossy and falls from the spoon in a thick V shape; you may not need the last egg in full, so add it gradually.
4. Spoon the choux into a piping bag and pipe a ring on the circle, then pipe a second ring directly on top and a third ring tucked against the inside to build height. Sprinkle generously with the sliced almonds, pressing lightly so they adhere.
5. Bake for 25 minutes, then reduce the oven to 180°C (355°F) and bake for 10 to 15 minutes more until deep golden and crisp. Turn the oven off, crack the door open and leave the ring inside for 10 minutes to dry, then cool completely on a rack.
6. While the choux bakes, make the custard base: warm the milk with the vanilla in a saucepan until steaming. In a bowl whisk the eggs, sugar, cornflour and salt until smooth, then slowly whisk in the hot milk.
7. Return the mixture to the saucepan and cook over a medium heat, whisking constantly, until thick and bubbling for 30 seconds. Scrape into a bowl, press a piece of baking paper directly on the surface to prevent a skin forming, and cool to room temperature.
8. Beat the butter until very smooth, then beat in the cooled custard a spoonful at a time until fully combined and silky. Beat in the almond praline paste until evenly blended, then chill until firm enough to pipe.
9. To assemble, slice the choux ring horizontally with a serrated knife. Pipe the praline cream generously over the base, then set the top back on and chill for 30 minutes before serving for the cleanest slices.

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