Paris-Brest: Airy Crown with Velvety Praline

In simple terms: toasting the nuts is the first step to an aromatic praline. Pré-aqueça o forno a 160°C. Spread almonds and hazelnuts on a baking sheet and toast for 10-15 minutes until lightly browned.

The short answer is: caramelize the sugar. In a heavy-bottomed pan, combine the sugar and water. Bring to medium heat without stirring, only tilting the pan occasionally, until you get a golden caramel.

Add the toasted nuts to the caramel, mixing well to coat them all. Pour the mixture immediately onto a sheet of parchment paper or silicone mat on a flat surface. Let it cool and harden completely.

The secret to this recipe is grinding to the desired texture. Break the hardened praline into pieces and process in a food processor. Start with short pulses to get a farofa, then continue processing until it turns into a smooth and oily paste. Set aside.

Preheat the oven to 200°C. Line a baking sheet with parchment paper and, with the help of a 20-22 cm ring or a pencil, draw a circle as a guide. This will ensure the perfect shape of your Paris-Brest.

In a heavy-bottomed pan, add the water, milk, butter, sugar, and salt. Bring to medium heat until the butter melts and the mixture starts to boil. Remove from heat as soon as it boils vigorously.

The professional technique is to incorporate the flour quickly. Add all the flour at once to the pan, stirring vigorously with a wooden spoon until a homogeneous dough forms that pulls away from the sides of the pan, forming a ball. Cook for another 1-2 minutes, drying out the batter.

Transfira a massa para uma tigela grande (ou batedeira com pá). Deixe esfriar por alguns minutos. Adicione os ovos, um a um, batendo bem após cada adição até que seja completamente incorporado. A massa deve ficar lisa e brilhante, caindo da colher em um “V”.

The most common mistake is adding too many eggs. The number of eggs may vary depending on the size and moisture of the flour. Use a piping bag with a star or round tip of 1 cm to form two concentric rings (next to each other) and a third ring over the seam. Sprinkle with sliced almonds.

Bake for 15 minutes at 200°C, then reduce the temperature to 180°C and bake for another 25-30 minutes, or until the choux pastry is nicely golden and crispy. Do not open the oven during cooking. Turn off the oven, open a crack, and let the dough cool inside for 10 minutes to dry completely. Remove and let cool on a wire rack.

Start with the pastry cream. In a bowl, beat the yolks with the sugar until light. Add the cornstarch and mix until well incorporated. The consistency will be thick.

Heat the milk with the vanilla in a pot until almost boiling. Pour a little of the hot milk over the yolk mixture, whisking constantly to temper the yolks. Return this mixture to the pot with the rest of the milk and bring to medium heat, stirring vigorously with a whisk until it thickens and boils for 1 minute.

Retire do fogo e adicione 1/3 da manteiga (80g) picada. Misture até derreter. Transfira o creme para um recipiente raso, cubra com plástico filme em contato direto com a superfície para evitar a formação de película, e leve à geladeira por no mínimo 2 horas, ou idealmente, de um dia para o outro.

When the pastry cream is very cold, transfer it to the stand mixer. Beat at medium speed to loosen the cream. Add the praline and the remaining butter at room temperature, in small pieces, beating until a smooth, light, and airy cream is obtained, velvety and with the color of the praline. This is the mousseline cream.

With a serrated knife, cut the choux pastry ring in half horizontally, creating a lid and a base. Make sure the crust is completely cool and crispy for a precise cut.

Transfer the praliné mousseline cream to a piping bag with a star tip. Pipe rosettes or fill the base of the choux pastry generously with the cream. Generosity is key here for a rich and memorable experience.

Place the top part of the choux pastry over the cream. Sprinkle generously with powdered sugar before serving. The contrast of textures and the intense flavor of the praline will be the star of this grand finale, enchanting everyone.