PARIS-BREST WITH CRUNCHY PRALINE

Step 1: PREPARE THE CHOUX PASTRY

– Preheat the oven to 180°C.

– In a saucepan, bring the water, milk, butter, salt and sugar to a boil. Off the heat, add the flour all at once and mix vigorously.

– Return to medium heat and dry the batter while stirring for 2 minutes.

– Off the heat, add the eggs one by one, mixing well between each addition.

– Place the dough in a piping bag and form a circle on a baking sheet lined with baking paper. Sprinkle with flaked almonds.

– Bake for 30-35 minutes until the dough is golden brown and dry. Let cool.

Step 2: PREPARE THE PRALINE MOUSSELINE CREAM

– Heat the milk until it boils.

– In a bowl, whisk the egg yolks, sugar and cornflour until white.

– Pour the hot milk over the mixture while whisking, then return to low heat to thicken.

– Remove from the heat, add 75 g of butter. Cover with cling film and leave to cool.