Paris-Brest Cream Puff Ring

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For the Choux Pastry Ring:

½ cup (120ml) water

½ cup (120ml) whole milk

8 tbsp (115g) unsalted butter, cubed

1 tbsp granulated sugar

½ tsp salt

1 cup (125g) all-purpose flour, sifted

4 large eggs, room temperature

For the Praline Cream (Mousseline au Praliné):

1½ cups (360ml) whole milk

½ cup (100g) granulated sugar, divided

2 tbsp light corn syrup (or honey)

½ vanilla bean (or 1 tsp pure vanilla extract)

3 large egg yolks

3 tbsp (25g) cornstarch

½ cup (115g) unsalted butter, softened

¾ cup (180g) praliné paste (see note below*)

For Garnish:

Sliced or slivered almonds, lightly toasted

Powdered sugar, for dusting

💡 What is praliné paste?

It’s a smooth, spreadable paste made from caramelized sugar and ground toasted nuts (usually 50/50 hazelnuts and almonds). Find it at gourmet stores, online (like Amazon or King Arthur), or make a quick version by blending store-bought pralines or Nutella + toasted nuts (though authentic praliné is best).

🌰 No praliné paste? Substitute with ½ cup smooth hazelnut spread (like Nutella) + ¼ cup finely ground toasted hazelnuts—but reduce added sugar elsewhere.

Step-by-Step Instructions (Worth Every Minute!)

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