Paris Brest Dessert

Different from the others

INGREDIENTSCookies:

• 1/2 cup water
• 1/2 cup of milk
• 1/2 cup of butter
• 3 teaspoons of sugar
• 1/2 teaspoon salt
• 1 1/2 cup flour, sifted
• 4 eggs plus 1 egg to wash eggs
• 1/2 cup of flaked almonds

Praline:

• 2/3 cups hazelnuts
• 3/4 cup of sugar
• 1/4 cup water

To assemble:

• 2 cups thick cream
• Powdered sugar
• Almond slices

INSTRUCTIONS

• Make choux pastry: Preheat the oven to 340 degrees.
• In the pan, add water, milk, butter, sugar, and salt. Bring to a boil, then remove from heat. Add flour and mix well with a wooden spoon. Return the pan to the heat for 2 minutes, stirring constantly, then remove from heat and let it cool for 2 minutes.
• Crack the egg into a large bowl, then add the pastry mixture and stir until smooth. The mixture must hold its shape when the finger is run through it. Transfer to a pipe bag equipped with a 1/2-inch round tip.
• Pipe 6 large balls inside each donut ring, making sure they meet completely in the circle. Brush the top with eggs, then bake for 25 minutes. Brush each cake ring by washing the eggs again, then sprinkle with almonds. Bake for 5 more minutes, then place on a wire rack until it cools.
• Make pralines: Slice the hazelnuts gently and bake for 5 minutes in a pan, then let them cool. Cover the baking sheet with baking paper.
• In the pan, add sugar and water. Stir until the sugar has dissolved. Bring to a boil quickly, watching until the color is dark yellow. Remove from the heat and stir in the roasted beans, then pour into parchment paper and allow to cool. After chilling, flash half of the praline into a fine powder in an herb grinder or food processor. Cut the remaining pralines into small pieces and set aside.
• To assemble: When the cake is dry, cut each of them in half by slicing horizontally through the middle. Beat the cream until soft then fold it over the praline soil. Beat the cream again a little, if necessary, to bring it to a strong piping consistency, and transfer it to a pipe bag that is equipped with a large star tip. Pipe the cream rosette around the bottom of the cake, then add the chopped praline sprinkles before adding the lid. Sprinkle almonds, dust with fine sugar and serve.

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