Paris-Brest with Almond Praline Crème

Perhaps something you did not know, but Paris-Brest is a timeless French pastry that perfectly combines refinement with indulgence. Shaped as a ring of choux pastry, it was originally created to honour the famous Paris–Brest cycling race, with its circular form symbolising a bicycle wheel. The pastry is baked until golden and crisp, then filled with a smooth, nutty praline cream that adds richness and depth of flavour. Finished with flaked almonds and a dusting of icing sugar. This recipe has a praline cream made as per tradition with either a crème mousseline or crème pâtissière enriched with praline paste made from hazelnuts or almonds.

Below find a recipe for a crème pâtissière , or baker’s cream that is enriched with almonds. A praline pasta is made and then added to the warm cream later.

I’ve also included the choux pastry which is very versitile. It can be used for making éclairs or churros as well!

Paris-Brest with Almond Praline Crème

Almond Praline Paste

Ingredients

200 g whole almonds

200 g caster sugar

Optional: a few drops of neutral oil (only if needed for texture)

Method

1. Toast the almonds
   Spread the almonds on a baking tray and toast at 160–170°C for 10–12 minutes, until lightly golden and aromatic. Allow to cool slightly.

2. Make the caramel
   Place the sugar in a clean, dry saucepan and heat gently until it melts and turns a deep amber caramel. Do not stir but swirl the pan if needed.

3. Combine almonds and caramel
   Remove the caramel from the heat and carefully add the toasted almonds. Stir quickly to coat them evenly.

4. Cool and set
   Pour the mixture onto a silicone mat or lightly oiled baking paper. Spread thinly and allow it to cool completely until hard.

5. Blend to a paste
   Break the praline into shards and place in a food processor. Blend until it forms a smooth paste.

   • It will go from crumbs to powder to a paste as the oils release

   • This can take 5–10 minutes, depending on your processor

   • Scrape down the bowl regularly

6. Adjust texture if needed
   If the paste is too thick, add a few drops of neutral oil to help it emulsify and use sparingly.

Crème Pâtissière

Yield: 500 ml

Ingredients

500 ml milk

5 ml vanilla essence

25 g plain flour

35 g cornflour

100 g castor sugar

1 whole egg

1 egg yolk

50 g butter

Method

1. Place the milk and vanilla in a saucepan and bring to the boil over medium heat.

2. While the milk is heating, combine the flour, cornflour, and castor sugar in a mixing bowl. Add the egg and egg yolk and whisk until smooth and creamy.

3. Once the milk reaches boiling point, remove it from the heat. While whisking continuously, slowly add half of the hot milk to the egg and sugar mixture to temper it.

4. Pour the mixture back into the saucepan with the remaining milk. Return to medium heat and whisk continuously until the custard thickens and comes to the boil. Continue cooking for about 2 minutes to remove any flour taste.

5. Remove from the heat and transfer the custard to a clean bowl. Add the butter and beat on low speed for 10 minutes, or until the crème pâtissière is smooth and warm to the touch.

6. Transfer to a fresh bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for up to 2 days.

Pâte à Choux (Choux Pastry)

Preparation time: 20 minutes
Baking time: 20 minutes
Yield: 750 g pastry

Serving: 6

Ingredients

125 ml water

125 ml milk

100 g butter

2.5 ml fine salt

150 g plain flour, sifted

4 eggs, lightly beaten

Method

1. Place the water, milk, butter, and salt into a saucepan. Bring to a rolling boil.

2. Remove from the heat and add all the sifted flour at once. Stir immediately with a wooden spoon until combined.

3. Return the saucepan to medium heat and beat continuously for 2–3 minutes, until the mixture forms a smooth, glossy paste and pulls away from the sides of the pan.

4. Transfer the paste to a mixing bowl and beat on medium speed until the mixture cools to lukewarm.

5. Gradually add the beaten eggs, one at a time, mixing well after each addition. The dough should become smooth, shiny, and elastic. Scrape down the sides of the bowl as needed.

6. To test the consistency, lift the beaters: the dough should stretch about 5 cm before breaking. If the mixture is too stiff and holds a firm peak, add a little more egg.

7. Transfer the choux paste to a piping bag. Store in the refrigerator for up to 2 days if not used immediately.

Baking the Choux

1. Pipe the choux in the shape of a circle onto a lined baking tray. Another option is to pipe stars /rosettes in the shape of a circle, ensuring they link to one another.

2. Bake in a preheated oven at 180°C. Do not open the oven door during the initial baking stage, as this will prevent proper lift.

3. After 15 minutes, reduce the temperature to 170°C and bake for a further 30 minutes to dry out the pastry.

4. During the final minutes of baking, the oven door may be opened slightly to allow excess steam to escape.

Enriching Crème Pâtissière and Assemble

1. Whisk 80–120 g praline paste into the crème pâtissière.

2. Add it while the pastry cream is still warm for best incorporation.

3. Taste and adjust depending on how nutty you want the flavour to be.

4. After the pastry was baked and cooled down. Cut in half.

5. Transfer cream to a piping bag fitted with a small nozzle.

6. Decorate as desired but traditionally with almond flakes and dusted icing sugar.

   Serve immediately.