Paris Brest

Preparation time: 45 min
Cooking time: 45 min
Serves 6

 INGREDIENTS

For the choux pastry:

• 5 fl. oz. water
• 2 teaspoons sugar
• 8 oz butter
• 4 oz flour
• 4 eggs

For the praline mousse cream:

• 5 fl oz milk
• 2 egg yolks
• 8 oz sugar
• 1 oz flour
• 1 oz + 2.1 oz butter
• 1 oz praline

METHOD

Preheat the oven to 350°F (180°C).

For the praline mousse cream:

Pastry cream:

1Heat the milk in the saucepan.

2At the same time, whisk the egg yolks with the sugar in a bowl, then add the flour.

3Pour over the hot milk, whisking constantly, then add everything back into the saucepan.

4Cook while whisking until the cream thickens, then add 2.1 oz of butter off the heat and leave to cool.

5Vigorously whisk 2.1 oz butter and 2.1 oz praline in a bowl, then add to the pastry cream. Leave to cool completely.

6Emulsify the cream with a whisk or beater to obtain a mousse-like texture and add to a pastry bag.

Choux pastry:

7In the saucepan, add the water, sugar, butter and heat over medium heat, stirring with a spatula.

8When the mixture comes to a simmer, remove the saucepan from the heat and tip in the flour in one go.

9Mix vigorously with the spatula, and continue stirring over medium-low heat.

10Stir to dry out the dough, until it forms a ball, then remove from the heat, continuing to stir to cool the choux pastry down.

11Once cooled, add the eggs, one at a time, and add the choux pastry to a piping bag and pipe the choux buns onto a cookie sheet covered with parchment paper.

12Bake for 20 to 25 minutes and leave to cool.

13Cut the choux buns 2/3 of the way through and fill with the cream.

Tip: You can replace the praline with chocolate spread.