Café Gramercy · Annette’s Recipe Box
Annette's Paris-Brest
The filling is praline cream. Hazelnut and almond praline is the whole flavor, so let it be praline.
Ingredients: choux (see the cream puffs) · sliced almonds · pastry cream (see the éclair) · 150 g soft butter · 100 g praline paste (hazelnut and almond) · powdered sugar
Method
- Pipe the choux into a ring on a lined tray, scatter with sliced almonds, and bake as for the cream puffs until deep golden and dry. Cool it completely, then split it across.
- For the praline cream, beat the soft butter into the cool pastry cream a little at a time until light, then beat in the praline paste until smooth and full of that toasted-nut warmth.
- Pipe the praline cream generously onto the base, set the top back on, and finish with a whisper of powdered sugar. The praline is the soul of it, so be generous.