Foryoueats: Paris–Brest (Pâte à Choux With Praline Crème Mousseline) Recipe

Name: Foryoueats: Paris–Brest (Pâte à Choux With Praline Crème Mousseline) Recipe
Ingredients: For the Praline Paste:; 1 1/2 ounces (45ml) water; 2 1/2 ounces (6 tablespoons; 70g) sugar; 2 ounces (about 3 tablespoons; 60g) light corn syrup; 2 ounces (heaping 1/3 cup; 60g) toasted blanched hazelnuts (see note); 2 ounces (1/2 cup; 60g) toasted sliced almonds; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/4 teaspoon baking soda; For the Choux:; 1/2 recipe Choux Pastry (made with a combination of milk and water, and the optional sugar), transferred to a pastry bag fitted with a 1/2-inch round or star tip (see note); 1 large egg whisked with 1 tablespoon water, for egg wash; Raw sliced almonds, for decorating; For the Crème Mousseline:; 8 ounces (2 sticks; 225g) unsalted butter, softened to about 68°F (20°C); One recipe vanilla pastry cream , at room temperature, about 68°F (20°C); For Assembling the Paris–Brest:; Powdered sugar, for dusting

foryoueats.com

This Paris-Brest recipe features pate a choux, toasted nuts, and praline creme mousseline. The praline paste is combined with choux pastry and filled with a luscious creme. It is decorated with raw...

View Original

Share this recipe:

Ingredients

For the Praline Paste:
1 1/2 ounces (45ml) water
2 1/2 ounces (6 tablespoons; 70g) sugar
2 ounces (about 3 tablespoons; 60g) light corn syrup
2 ounces (heaping 1/3 cup; 60g) toasted blanched hazelnuts (see note)
2 ounces (1/2 cup; 60g) toasted sliced almonds
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon baking soda
For the Choux:
1/2 recipe Choux Pastry (made with a combination of milk and water, and the optional sugar), transferred to a pastry bag fitted with a 1/2-inch round or star tip (see note)
1 large egg whisked with 1 tablespoon water, for egg wash
Raw sliced almonds, for decorating
For the Crème Mousseline:
8 ounces (2 sticks; 225g) unsalted butter, softened to about 68°F (20°C)
One recipe vanilla pastry cream , at room temperature, about 68°F (20°C)
For Assembling the Paris–Brest:
Powdered sugar, for dusting