Paris Brest Dessert

INGREDIENTS
Pastry:

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

Praline:

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

To assemble:

• 2 cups heavy cream
• Powdered sugar
• Sliced almonds

INSTRUCTIONS

1. Make the choux pastry: Preheat oven to 340 degrees.
2. In a saucepan, add water, milk, butter, sugar and salt. Bring to a boil, then remove from heat. Add the flour and mix vigorously 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.
3. Break the eggs into a large mixing bowl, then add the pastry mix and whisk until smooth. Mixture should hold its shape when a finger is run through it. Transfer into a piping bag fitted with a 1/2-inch round tip.
4. Pipe 6 large balls inside each donut ring, making sure they meet up fully in a circle. Brush the tops with egg wash, then bake for 25 minutes. Brush each pastry ring with egg wash again, then sprinkle with almonds. Bake for another 5 minutes, then place on a wire rack to cool.
5. Make the praline: Finely slice the hazelnuts and toast them for 5 minutes in a saucepan, then allow to cool. Line a baking tray with parchment paper.
6. In a saucepan, add the sugar and water. Stir until the sugar has dissolved. Bring to a fast boil, keeping watch over it until it turns a dark amber color. Remove from heat and stir in the toasted nuts, then pour onto the parchment paper and allow to cool. Once cool, blitz half of the praline to a fine powder in a spice grinder or food processor. Chop the remaining praline into small pieces and set aside.

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