Paris-Brest (Choux Pastry Dessert)

Prepare the choux pastry: beat the eggs in a small bowl.

In a saucepan, heat the butter, water and sugar over a medium heat. Add the flour all at once and whisk vigorously until well combined.

Remove from the heat, add the eggs and continue beating. Place the mixture in a pastry bag fitted with a smooth tip. Line a baking tray and pipe the choux pastry onto the baking sheet in 4 circles. Sprinkle with flaked almonds and bake for 30 minutes without opening the oven!

Prepare the mousseline cream: Warm the milk in a saucepan over low heat. While it heats up, whisk the egg yolks, sugar, and cornflour together until frothy. Gradually add the warm milk, whisking continuously. Return to a low heat and stir until the cream thickens.

Let the mixture cool to room temperature. Beat the butter with the praline. Add to the crème pâtissière. Place in a pastry bag fitted with a fluted tip and leave to chill.

Once the circles are baked and cooled, slice them in half lengthwise. Using a pastry bag with a smooth tip, pipe a circle of praline in the centre, then gently fill with the mousseline cream. Place the top half back on and sprinkle with icing sugar. Keep refrigerated or enjoy immediately!