Classic Paris-Brest with Praline Mousseline Cream

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Created in 1910 to honor the Paris-Brest-Paris bicycle race, this iconic French pastry is a ring of crisp choux filled with a generous swirl of hazelnut-almond praline buttercream. The round shape mimics a bicycle wheel, and the rich, nutty filling makes it one of France's most celebrated patisserie classics.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 40 gCarbs
• 2 gFiber
• 24 gSugar
• 9 gProtein
• 170 mgSodium
• 215 mgPotassium
• 85 mgCalcium
• 1.6 mgIron
• 0.4 mgVitamin C
• 460 mcgVitamin A

Ingredients

For the choux ring

• 125 ml whole milk
• 125 ml water
• 100 g unsalted butter, cubed
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 150 g all-purpose flour, sifted
• 4 large eggs, room temperature
• 2 tbsp sliced almonds
• 1 tbsp pearl sugar, for topping

For the hazelnut-almond praline

• 60 g blanched almonds
• 60 g hazelnuts, skins on
• 130 g granulated sugar
• 2 tbsp water
• 1 pinch sea salt

For the praline mousseline cream

• 250 ml whole milk
• 1 vanilla bean, split and scraped
• 4 large egg yolks
• 90 g granulated sugar
• 30 g cornstarch
• 200 g unsalted butter, softened
• 80 g prepared praline paste, cooled

For finishing

• 2 tbsp powdered sugar, for dusting
• Extra sliced almonds, for garnish

Directions

1. Prepare the praline first: spread the almonds and hazelnuts on a baking sheet and toast at 160°C (320°F) for 10 minutes until fragrant. In a heavy saucepan, combine the sugar and water and cook over medium heat without stirring until the syrup turns a deep amber color. Add the warm nuts and salt, stir to coat, then pour onto a silicone-lined tray and let cool completely before pulsing in a food processor to a smooth paste.
2. Make the choux: combine milk, water, butter, sugar, and salt in a heavy saucepan and bring to a rolling boil. Add all the flour at once and stir vigorously over medium heat for 2-3 minutes until the dough forms a ball and leaves a thin film on the pan. Transfer to a bowl and let cool 5 minutes, then beat in the eggs one at a time until the batter is glossy and falls in a thick ribbon from the spatula.
3. Pipe the ring: trace a 22 cm (about 9 inch) circle on parchment paper. Transfer the choux to a large piping bag fitted with a 12 mm round tip and pipe two concentric rings along the traced line, then pipe a third ring on top to build height. Sprinkle with sliced almonds and pearl sugar, then bake at 180°C (350°F) for 35-40 minutes until deep golden brown and firm; do not open the oven for the first 25 minutes.
4. While the choux bakes, make the pastry cream base: warm the milk with the scraped vanilla seeds in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch in a bowl until pale, then slowly pour in the hot milk while whisking. Return the mixture to the pan and cook over medium heat, whisking constantly, until thick and bubbling. Transfer to a bowl, press plastic directly on the surface, and chill until completely cold.
5. Finish the mousseline: in a stand mixer fitted with the paddle, beat the softened butter for 3 minutes until pale and fluffy. Add the chilled pastry cream in 3 additions, beating well between each, until silky. Add 80 g of the cooled praline paste and beat just until evenly incorporated; reserve the rest of the praline for another use.
6. Assemble: using a serrated knife, carefully slice the cooled choux ring horizontally in half. Pipe or spread a generous layer of praline mousseline over the bottom half, then replace the top. Dust heavily with powdered sugar and scatter a few extra sliced almonds around the edges.
7. Slice into 8 wedges with a sharp knife and serve the same day for the crispiest texture. The filled ring is best enjoyed within 4 hours of assembly, but the un-filled choux shell keeps in an airtight container for 1 day.

Cook’s Notes

• Resist opening the oven during the first 25 minutes of baking; a sudden temperature drop will collapse the choux ring.
• For a more pronounced nutty flavor, lightly toast the praline paste in a dry pan for 1 minute before folding it into the buttercream.
• Bring all ingredients to room temperature before mixing the choux batter; cold eggs will cause the dough to seize and produce a less airy pastry.
• Pipe the ring on parchment traced with a circle drawn from a cake pan as a guide for a perfectly even wheel shape.
• Unfilled choux shells can be frozen in an airtight bag for up to 1 month and re-crisped at 160°C (320°F) for 5 minutes before filling.

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