Paris-Brest Choux Ring with Hazelnut Praline Mousseline

What you need

• 100 g (3.5 oz) whole hazelnuts, skin on
• 70 g (1/3 cup) granulated sugar, for the praline
• 100 ml (scant 1/2 cup) water, for the choux
• 500 ml (2 cups) whole milk, 100 ml for the choux, 400 ml for the pastry cream
• 80 g (5 1/2 tbsp) unsalted butter, for the choux, cubed
• 1/2 tsp fine salt
• 125 g (1 cup) all-purpose flour, for the choux, sifted
• 4 large eggs, for the choux, at room temperature
• 1 egg, beaten, for glazing
• 40 g (1/3 cup) sliced almonds
• 4 egg yolks, for the pastry cream
• 70 g (1/3 cup) caster sugar, for the pastry cream
• 15 g (2 tbsp) plain flour, for the pastry cream
• 25 g (3 tbsp) cornstarch
• 1 tsp vanilla extract
• 200 g (7 oz) soft unsalted butter, for the mousseline, at room temperature
• 2 tbsp icing sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 150 °C (300 °F). Spread the hazelnuts on a tray and toast for 15 min, until the skins crack and the kitchen smells toasty.

2. 2

   Wrap the warm hazelnuts in a clean towel and rub off most of the skins.

3. 3

   Melt the granulated sugar in a dry, heavy pan over medium heat without stirring, swirling the pan now and then, until deep amber, 5-7 min.

4. 4

   Stir in the hazelnuts to coat, then pour onto a parchment-lined tray. Cool until hard, about 20 min.

5. 5

   Break the praline into pieces and grind in a food processor, scraping the sides, until it becomes a smooth, runny paste, 8-10 min. Set aside.

6. 6

   Heat 400 ml of the milk with the vanilla extract in a saucepan until steaming. Whisk the yolks and caster sugar until pale, then whisk in the plain flour and cornstarch.

7. 7

   Pour the hot milk over the yolk mixture in a thin stream, whisking. Return it all to the pan and whisk over medium heat until it thickens and bubbles, then cook 1 min more.

8. 8

   Scrape the pastry cream into a bowl, press plastic wrap onto the surface and chill for at least 1 hour.

9. 9

   Raise the oven to 180 °C (350 °F). Draw a 20 cm (8 in) circle on a sheet of parchment, flip it over so the line shows through, and lay it on a baking tray.

10. 10

    Bring the water, the remaining 100 ml milk, the choux butter and the salt to a rolling boil. Take the pan off the heat, tip in the all-purpose flour all at once and beat hard until smooth.

11. 11

    Return the pan to medium-low heat and stir for 1-2 min, until the dough pulls away from the sides and a film forms on the bottom. Tip it into a bowl and cool for 5 min.

12. 12

    Beat in the large eggs one at a time, mixing each in fully before the next. The dough should be glossy and fall from the spoon in a ribbon.

13. 13

    Fill a piping bag fitted with a 1 cm (1/2 in) round tip. Pipe a ring along the drawn line, pipe a second ring touching it on the inside, then pipe a third ring on top of the seam.

14. 14

    Brush the ring with the beaten egg and scatter the sliced almonds over it.

15. 15

    Bake for 45-50 min, until deep golden and firm. Do not open the oven door during the first 30 min.

16. 16

    Turn off the oven, prop the door ajar and leave the ring inside for 15 min. Prick the base in a few places to let steam out, then cool completely on a rack.

17. 17

    Beat the soft butter until pale and creamy, about 2 min. Beat in the praline paste, then whisk in the pastry cream a spoonful at a time, until smooth and fluffy. Both must be at room temperature or the cream will split.

18. 18

    Using a serrated knife, cut the cooled ring through its middle into a top and a base. Pipe the cream in swirls on the base with a star tip, set the top on and chill for 1 hour.

19. 19

    Dust with icing sugar just before serving.

Imported from homecookingadventure.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.