Paris Brest

thekiwicook.com

Janet Messanelli Bozzone

subheading: For the Pâte à Choux:

⅓ cup (80 ml) water

6 tablespoons plus 2 teaspoons (100 ml) whole milk

⅓ teaspoon (2g) salt

1 teaspoon (4g) caster sugar

2-⅔ oz (75g) cold butter

¾ cup plus 4 teaspoons (3.5 oz) (100g) cake flour (high grade), sifted

3 medium eggs, beaten

Two handfuls of slivered almonds

Egg for brushing

subheading: For the Praline:

⅓ cup (2 oz) (60g) whole almonds

⅓ cup (2 oz) (60g) whole hazelnuts

6 tablespoons (2¾ oz) (80g) caster sugar

1 tablespoon (15 ml) water

subheading: For the Crème Mousseline: (Creme Mousseline is Creme Patissiere + butter):

1 cup (250 ml) whole milk

2 egg yolks

¼ cup (2 oz) (55g) caster (superfine) sugar

3 tablespoon (⅔ oz) (20g) cake flour (high grade), sieved

½ cup plus 1 tablespoon (4.4 oz) (125g) unsalted butter, softened

3 oz (80g) praline (see recipe)

1 vanilla pod, sliced open length wise and seeds scraped

subheading: Assembly:

Confectioner’s sugar (icing sugar)

Directions at thekiwicook.com

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