Paris-Brest

Created to commemorate a bicycle race, this wheel-shaped pastry showcases hazelnut praline perfection.

The Classic Recipe

Yield: One 25cm ring (8-10 servings) Active time: 2 hours Total time: 5 hours

#### Components

Large Choux Ring: - Standard choux paste recipe - Pipe in 25cm circle, 4cm wide - Double-pipe for height if desired - Top with sliced almonds before baking

Praline Mousseline: - 60g hazelnuts - 60g almonds - 120g sugar - 300ml pastry cream, cooled - 225g butter, room temperature - 100g praline paste (store-bought or above)

Assembly: - Powdered sugar for dusting - Optional: caramelized hazelnuts for decoration

#### Instructions

1. Make praline (if not using commercial): Toast nuts until golden. Make caramel with sugar, pour over nuts on silpat. Cool completely, break up, process to paste.

2. Pipe choux ring: On parchment, draw 25cm circle guide. Pipe thick ring following guide. For professional look, pipe second ring on top. Sprinkle with sliced almonds.

3. Bake: 200°C (400°F) for 20 minutes, reduce to 180°C (350°F), bake 25-30 minutes more until golden and firm. Cool completely.

4. Make mousseline: Beat room temperature butter until light. Gradually add cold pastry cream, beating well. Mix in praline paste. Mixture may look curdled initially—keep beating until smooth.

5. Assemble: Cut choux ring horizontally. Pipe mousseline in dramatic rosettes on bottom half. Replace top, dust with powdered sugar.

6. Garnish: Arrange caramelized hazelnuts if using. Chill 1 hour before serving.

Modern Interpretations: - Individual portions for easier service - Chocolate praline variation - Seasonal fruit additions

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