Paris-Brest

Instructions

1. Prepare the choux pastry
   Preheat oven to 400°F (200°C). In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes to dry out the dough, stirring constantly.
2. Finish the choux dough
   Transfer the dough to a stand mixer fitted with a paddle attachment or to a large bowl. Let cool for 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition until smooth and glossy. The dough should be thick enough to hold its shape but soft enough to fall slowly from a spoon.
3. Shape and bake
   Line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment as a guide. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe a circle following the drawn line, then pipe another circle inside and another on top of the two circles. Sprinkle with sliced almonds. Bake for 30-35 minutes until golden brown and firm. Turn off the oven, crack the door open, and let the pastry dry for 10 minutes. Remove and cool completely on a wire rack.
4. Make the praline paste
   In a small saucepan, heat 100g sugar over medium heat until it melts and turns amber. Add the hazelnuts, stir to coat, and pour onto a parchment-lined baking sheet. Let cool completely, then break into pieces and process in a food processor until it forms a smooth paste.
5. Prepare praline cream
   In a large bowl, whip the heavy cream with vanilla extract until soft peaks form. Fold in the praline paste until well incorporated but still light and airy. Refrigerate until ready to use.
6. Assemble the Paris-Brest
   Using a serrated knife, carefully cut the choux ring horizontally into two even halves. Fill a piping bag fitted with a star tip with the praline cream and pipe generously onto the bottom half of the choux ring. Place the top half over the cream.
7. Finish and serve
   Dust the top with powdered sugar just before serving. For the best texture and flavor, allow the assembled Paris-Brest to chill in the refrigerator for 1 hour before serving, but serve within 4 hours of assembly to maintain the texture of the choux pastry.