Paris Brest

The Paris-Brest was created in 1910 to commemorate the Paris–Brest–Paris bicycle race, with its wheel-like shape symbolising a bike wheel. Made from choux pastry and praline cream, it quickly became a French patisserie classic.

Ingredients (Makes 1 large sharing portion, serves 4)

• For the craquelin
• 60g unsalted butter, cold and cubed
• 60g plain flour
• 60g soft light brown sugar

• For the pastry
• 150ml water
• 55g salted butter, cut into 1cm cubes
• 70g plain flour
• Pinch of salt
• 2 eggs, at room temperature, well beaten

• Praline crème pâtissière/mousseline
• 300ml whole milk
• ½ vanilla pod
• 3 egg yolks
• 15g plain flour
• 15g cornflour
• 65g caster sugar
• 40g praline paste
• 150g unsalted butter

• Hazelnut praline
• 75g caster sugar
• 75g hazelnuts

Method

1. For the craquelin, place the butter into a food processor with the flour and the sugar. Whizz and pulse until flakes of dough form. Remove the mixture and work enough to bring the dough together fully.
2. Roll out the craquelin to 2mm thick between two sheets of parchment paper and chill in the fridge until firm.
3. For the choux, sieve the flour and salt. Place the butter and water into a small saucepan and gently melt the butter over a low heat. Once the butter has melted, increase the heat and bring to a vigorous boil.  Add all the flour at once and turn off the heat.
4. Beat the flour in vigorously for just 20–30 seconds, until fully incorporated, there are no lumps and the mixture is thick and coming away from the sides of the pan.  Spread this panade onto a baking sheet and let it cool to about 38°C, or body temperature.
5. Return the panade to the saucepan and add 1 tbsp of the beaten egg at a time. Once the egg is fully incorporated, add another tablespoon of egg and repeat. As more egg is beaten in it will start to loosen and become smooth and shiny.
6. Once about three-quarters of the egg has been added, check the consistency; you need a silky smooth pastry with a reluctant dropping consistency. Continue adding egg a little at a time until the correct consistency is achieved. The pastry can be used immediately or covered and either stored in the fridge or frozen.
7. To bake, preheat the oven to 220°C. Create a stencil by drawing a 20cm ring and then a 15cm ring inside this on baking parchment. Invert the sheet of paper before placing onto a large baking sheet.
8. Place the choux pastry into a piping bag with an 10mm metal nozzle and pipe a ring of choux on the 15cm circle.  Pipe another ring around the outside of this ring (the two base rings should be fully touching and should remain within the 20cm guide circle. Finally pipe a circle of choux on top of these two lines, bridging the two. This should use up all the choux.
9. Stamp out the craquelin into discs using a 4cm cutter, you will need approximately 15 discs. Place the discs of craquelin on top of the piped choux rings, slightly over lapping all the way around.
10. Turn the oven down to 190°C and bake for approximately 50 minutes. Check to ensure the pastry feels firm, is deep golden and is light for its size. Remove from the oven and place onto a wire rack to cool.
11. For the crème pâtissière/mousseline, scald the milk. Put the egg yolks and the sugar into a medium sized bowl and mix well. Add the flours and mix again until a smooth paste has been achieved. Gently stir in the milk whilst mixing all the time until you have a smooth sauce.
12. Return the mixture to the clean pan. On a low heat bring to the boil, stirring continuously with a wooden spoon. It will go lumpy but persevere and stir vigorously and it will become smooth. Turn the heat down and simmer for 2 minutes. Taste to ensure the flour has been cooked out. Remove from the pan immediately and allow to cool, close covered with cling film and place in the fridge until needed.
13. Pass the crème pâtisserie through a sieve to soften and allow to come to room temperature.  The pastry cream must be at room temperature before using it to make crème mousseline or the mixture will split.
14. Place the softened butter into a bowl and using electric beaters beat until fully softened and add the crème pâtisserie gradually so as not to overwhelm the mixture.  Finally add the praline paste and combine until the mixture is smooth with no streaks.
15. For the praline, heat an oven to 180°C. Toast the nuts in the oven for 10-12 minutes until golden brown. Line a baking sheet with parchment or a non-stick mat and set aside.
16. Place the caster sugar into a small pan and over a low heat allow the sugar to start to melt.  Swirl the pan to encourage even melting. Increase the heat slightly and cook the dissolved sugar to a rich a caramel colour and then add the hazelnuts. Swirl the nuts into the caramel until evenly coated, pour onto the baking sheet and allow to cool.
17. Chop into pieces using a large, serrated knife or blitz to a powder in a processor.
18. To assemble, place the crème mousseline into a piping bag filled with a large, fluted piping nozzle.
19. Using a pastry knife slice the choux very carefully in half lengthways. Pipe the crème mousseline into the base of the shell and top with some praline. Cover with the top half, dust with icing sugar and serve.