Classic Paris Brest Pastry

Instructions

Make the Choux

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. In saucepan, combine water, butter, sugar, and salt. Bring to boil.
3. Add flour all at once, stir until dough forms a ball.
4. Return to low heat 1 min to dry slightly.
5. Transfer to bowl, cool 3–4 min.
6. Add eggs one at a time, mixing until smooth and glossy.

Pipe the Ring

1. Pipe two concentric circles (outer + inner ring) about 10–12 cm wide.
2. Sprinkle sliced almonds on top.

Bake

1. Bake at 400°F (200°C) for 10 min.
2. Reduce to 350°F (180°C) and bake 20–25 min until golden and puffed.
3. Turn off oven, crack door, cool inside 10 min.
4. Transfer to rack, cool completely.

Make Praline Cream

1. Praline paste (optional): Caramelize sugar, add nuts, cool, then blend smooth.
2. Whip cream with powdered sugar and vanilla to stiff peaks.
3. Fold in praline paste. Chill 10 min.

Assemble

1. Slice cooled choux ring horizontally.
2. Pipe praline cream onto bottom half.
3. Place top half back on.
4. Dust with powdered sugar.

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