🥐🌰✨ ONE CRISP BITE… THEN THAT SILKY PRALINE CREAM! 🤤 THIS PARIS-BREST IS PURE FRENCH PASTRY PERFECTION! 🇫🇷💛
**PARIS-BREST** is an iconic French dessert made from golden choux pastry, filled generously with rich hazelnut-praline cream and finished with toasted almonds and powdered sugar. Crisp on the outside, light and airy inside, and irresistibly creamy in the center!
### 🥐 INGREDIENTS
**For the Choux Pastry**
* 125ml water
* 125ml whole milk
* 100g unsalted butter
* 1 tbsp sugar
* ¼ tsp salt
* 150g all-purpose flour
* 4 large eggs, lightly beaten
* 40g sliced almonds
* Powdered sugar, for finishing
**For the Praline Cream**
* 120g hazelnut praline paste
* 250ml whole milk
* 3 egg yolks
* 50g granulated sugar
* 25g cornstarch
* 150g unsalted butter, softened
* 1 tsp vanilla extract
### 🍰 METHOD
1. Preheat the oven to **190°C (375°F)** and line a baking tray with parchment.
2. Add water, milk, butter, sugar, and salt to a saucepan. Heat until the butter melts and the mixture comes to a gentle boil.
3. Remove from heat, add the flour all at once, and stir vigorously until a smooth dough forms.
4. Return to low heat and cook for **1–2 minutes**, stirring constantly, until the dough pulls away from the pan.
5. Transfer to a bowl and cool slightly. Gradually beat in the eggs until the dough becomes smooth, glossy, and pipeable.
6. Pipe a thick ring of choux dough onto the tray, then pipe another ring beside it and a third ring on top if needed to create a classic Paris-Brest shape.
7. Sprinkle with sliced almonds and bake for **30–35 minutes** until deeply golden and puffed. Cool completely.
8. For the praline cream, whisk egg yolks, sugar, and cornstarch together.
9. Heat the milk and gradually whisk it into the egg mixture. Return to the saucepan and cook until thick and smooth.
10. Stir in the hazelnut praline paste and vanilla. Cool the pastry cream completely.
11. Beat the softened butter until light and fluffy, then gradually add the cooled praline pastry cream and whip until silky and smooth.
12. Slice the cooled choux ring horizontally and pipe generous swirls of praline cream inside.
13. Place the top back on, dust with powdered sugar, and finish with extra toasted almonds. 🌰✨
🤎 **CRISP CHOUX + BUTTERY HAZELNUT PRALINE CREAM + TOASTED ALMONDS = AN ABSOLUTELY IRRESISTIBLE PARIS-BREST! 🇫🇷🥐🤤**
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