Paris-Brest

1. Make the choux pastry following the basic recipe.
2. Pipe rings a good 10cm in diameter onto a baking tray.
3. Cover with about eight flaked almonds.
4. Bake for 20 to 25 minutes in a preheated oven at 170 °C. Make sure the almonds do not burn.

   Time range: choose the first timer to check progress or the last for the end of the stated time.

   Start timer · 20 min
   Start timer · 25 min
5. Make 250 g of pastry cream following the basic recipe.

Buttercream

1. Let the butter come to room temperature.
2. Whisk the egg with 15 g of sugar in a mixer until it reaches the ribbon stage.
3. Heat 100 g of sugar, 50 g of water and 8 g of glucose to 119 °C.

   

4. Carefully and slowly add the hot sugar mixture to the ribbon-stage egg mixture while the mixer keeps running.
5. Let the mixture cool to about 30 °C. Add the butter in cubes and whisk until light and fluffy.

   

Mousseline cream

1. Mix the pastry cream with the buttercream and add 150 g of hazelnut praline.
2. Taste and adjust the flavour with praline.
3. Chill thoroughly in the fridge.

Finishing

1. Cut the cooled choux rings into 2. The bottom is 2/3 and the top is 1/3.
2. Put the mousseline cream into a piping bag fitted with a size 12 star nozzle and pipe it neatly onto the bases.

   

3. Arrange several caramelised hazelnuts around the ring on top of the cream.

   

4. Replace the top of each choux ring and finish with rafti-snow.