Paris-Brest with Hazelnut Praline & Roasted Rosewater Strawberries – BakeClub

Ingredients

• 1 quantity Basic Choux Pastry
• 1 egg yolk, whisked with a dash of water, to brush
• 30g flaked almonds
• Icing sugar, to dust
• 1 vanilla bean, split lengthways and seeds scraped
• 250ml (1 cup) full-cream milk
• 250g (1 cup) pure (thin/pouring) cream
• 4 egg yolks
• 150g caster sugar
• 2 tablespoons plain flour
• 1 tablespoon cornflour
• 225g unsalted butter, softened
• Praline Paste (Janine used a recipe from Serious Eats by Kristina Razon)
• 20 whole hazelnuts
• 220g (1 cup) caster sugar
• 100ml water
• 400g ripe but firm larger strawberries, hulled and halved
• 2 teaspoons caster sugar
• 4 drops rosewater essence
• Small pinch fine salt