Paris-Brest Cream Puff Ring

1. Make the Choux Pastry

Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Draw a 7-inch circle as a guide.

In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.

Remove from heat. Add all the flour at once. Stir vigorously with a wooden spoon until smooth and a film forms on the pan (~1–2 mins).

Return to low heat; cook 1 more minute to dry the dough.

Transfer to a bowl. Let cool 5 minutes.

Add eggs one at a time, beating well after each until smooth, glossy, and pipeable (like thick cake batter).

2. Pipe the Ring

Spoon or pipe the dough into a fat ring (about 1½ inches wide) along your drawn circle. Smooth with a wet finger if needed.

Optional: Pipe small “bumps” around the ring to mimic a bicycle tire tread.

Bake for 35–40 minutes until deep golden and firm. Do not open the oven early!

Turn off oven, crack the door, and let cool inside for 10 mins to prevent collapse.

3. Make the Praline Cream

In a saucepan, heat milk, half the sugar, corn syrup, and split vanilla bean (or extract) until steaming.

Whisk egg yolks, remaining sugar, and cornstarch until pale.

Slowly pour hot milk into yolk mixture while whisking.

Return to pan; cook over medium heat, stirring constantly, until thick (like pudding). Remove from heat.

Strain into a bowl. Press plastic wrap directly on surface. Chill completely (1–2 hours).

Once cold, beat in softened butter until fluffy. Fold in praliné paste until smooth and pale beige.

4. Assemble with Care

Slice the cooled choux ring horizontally (like a cake).

Pipe or spread praline cream generously on the bottom half.

Place top back on. Press gently.

Garnish with toasted almonds and a generous dusting of powdered sugar.

Pro Tips for Parisian-Level Success

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