Step 3: Make the Praline Cream Filling
- In a small saucepan, heat the milk until it begins to simmer.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a custard.
- Remove from heat and stir in vanilla extract. Let it cool slightly.
- Once cooled, beat in the softened butter until smooth, then fold in the praline paste. Chill the cream in the refrigerator for at least 30 minutes.
Step 4: Assemble the Paris-Brest
- Slice the cooled choux pastry ring horizontally.
- Fill a piping bag with the praline cream and pipe generous amounts onto the bottom half of the ring.
- Carefully place the top half of the choux ring over the cream. Press lightly to secure.
- Dust with powdered sugar and add a few extra sliced almonds for decoration.
Step 5: Serve and Enjoy
Paris-Brest is best served the same day for the perfect contrast between the crisp pastry and silky cream. Slice it like a cake and enjoy the rich, nutty praline flavor that has made this dessert a timeless French favorite.
Tips for Success
- Egg consistency: The dough should fall from a spoon in thick ribbons. Too runny or too stiff, and your pastry may not puff correctly.
- Cooling: Allow the choux pastry to cool completely before slicing to prevent the cream from melting.
- Praline paste: Homemade praline paste elevates the flavor, but store-bought works perfectly in a pinch.
Paris-Brest is more than a dessert; it’s a piece of French history you can taste. With its crunchy choux, nutty praline cream, and elegant presentation, it’s the kind of pastry that impresses everyone from first bites to last crumbs.
If you want, I can also create a version with a shortcut for beginners that keeps it authentic but easier to make at home. This is perfect if you’re intimidated by choux pastry.
Do you want me to do that?
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