Classic Paris Brest Pastry
Ingredients
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Choux Pastry | Water | 1 cup (240 ml) | Base liquid |
| Unsalted butter | ½ cup (115 g) | Richness | |
| Sugar | 1 tsp (5 g) | Flavor | |
| Salt | ¼ tsp | Balance | |
| All-purpose flour | 1 cup (125 g) | Structure | |
| Eggs | 4 large | Room temp | |
| Praline Cream Filling | Granulated sugar | ½ cup (100 g) | For praline paste |
| Almonds or hazelnuts | ½ cup (60 g) | Toasted | |
| Heavy cream | 1½ cups (360 ml) | Whipped | |
| Powdered sugar | ½ cup (60 g) | Sweetness | |
| Vanilla extract | 1 tsp | Flavor | |
| Praline paste/nut butter | ½ cup (120 g) | Essential | |
| Topping | Sliced almonds | 2 tbsp | Crunch |
| Powdered sugar | For dusting | Finish |
Instructions
see continuation on next page
