Paris-Brest

Ingredients

• 40 g soft unsalted butter, for the craquelin
• 50 g light brown sugar
• 50 g plain flour, for the craquelin
• 125 ml water
• 125 ml whole milk
• 110 g unsalted butter, diced
• 5 g fine salt
• 5 g caster sugar
• 140 g plain flour, for the choux
• 5 medium eggs, beaten
• 1 egg yolk mixed with 1 tbsp milk, to glaze
• 30 g flaked almonds
• 250 ml whole milk, for the pastry cream
• 55 g caster sugar
• 3 egg yolks (about 50 g)
• 25 g cornflour
• 25 g unsalted butter, for the pastry cream
• 125 g soft unsalted butter, for the mousseline
• 150 g hazelnut praline paste
• icing sugar, to finish

Before you cook

• Draw a 22 cm circle on a sheet of baking paper, then turn the paper pencil-side down onto a baking tray.
• Beat 40 g soft butter with the light brown sugar and 50 g plain flour until it comes together as a smooth paste.
• Roll that paste between two sheets of baking paper until it is 2 mm thick, then lay it flat in the freezer.
• Beat the 5 eggs together in a jug so you can add them to the choux a little at a time.
• Fit a piping bag with a 12 mm plain nozzle and a second bag with a star nozzle.

Steps

1. Put the water, 125 ml milk, 110 g diced butter, salt and caster sugar in a medium saucepan and bring to a full rolling boil.
2. Tip in the 140 g flour all at once and beat hard with a wooden spoon until the mixture gathers into one smooth ball.
3. Keep beating over low heat for two minutes to dry the paste, then scrape it into a mixing bowl and spread it up the sides to cool for five minutes.
4. Add the beaten egg a splash at a time, beating fully between each addition, until the paste falls from the spoon in a slow thick ribbon.
5. Stop adding egg as soon as a line drawn through the paste closes over lazily, even if you have egg left over.
6. Heat the oven to 180C fan.
7. Fill the plain-nozzle bag and pipe a ring of choux along your drawn circle.
8. Pipe a second ring snug against the outside of the first one.
9. Pipe a third ring on top, sitting in the groove where the first two meet.
10. Brush the whole ring gently with the egg yolk glaze and press a few flaked almonds into the top.
11. Take the craquelin from the freezer and cut a 3 cm wide ring from it using two round cutters.
12. Lay the craquelin ring over the piped choux so it covers the crown.
13. Bake for 40 to 45 minutes without opening the door, until the ring is deep golden brown and rigid.
14. Turn the oven off, prop the door open with a wooden spoon and leave the ring inside for 15 minutes to dry out.
15. Warm the 250 ml milk in a saucepan until it steams.
16. Whisk the 3 egg yolks with the 55 g sugar and the cornflour in a bowl until pale and thick.
17. Pour half the hot milk over the yolks while whisking, then return everything to the pan.
18. Cook over medium heat, whisking constantly, until the cream thickens and boils for a full minute.
19. Take the pan off the heat, whisk in the 25 g butter, then press the cream through a sieve into a shallow dish.
20. Cover the surface with cling film and chill until it is cold but not fridge-hard, about 45 minutes.
21. Beat the 125 g soft butter in a stand mixer for five minutes until pale and light.
22. Whisk the cold pastry cream smooth, then add it to the butter a spoonful at a time, beating until each one disappears.
23. Beat in the praline paste until the mousseline is glossy and holds a peak.
24. Split the cooled choux ring horizontally with a long serrated knife.
25. Fill the star nozzle bag and pipe a thick rope of mousseline into the base ring.
26. Pipe a second layer of rosettes on top so the cream stands proud of the pastry.
27. Set the lid back on, dust heavily with icing sugar and chill for 30 minutes before slicing.