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Paris–Brest (Pâte à Choux With Praline Crème Mousseline)
SERIOUS EATS13Ingredients
3Hours
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Description
Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.
Ingredients
US|METRIC
1 SERVINGS
- 1.5 oz. water
- 2.5 oz. sugar (6 tablespoons; 70g)
- 2 oz. light corn syrup (about 3 tablespoons; 60g)
- 2 oz. blanched hazelnuts (heaping 1/3 cup; 60g toasted, see note)
- 2 oz. toasted sliced almonds (1/2 cup; 60g)
- 1/4 tsp. Diamond Crystal Kosher Salt (; for table salt, use half as much by volume)
- 1/4 tsp. baking soda
- 1/2 choux pastry (recipe, made with a combination of milk and water, and the optional sugar, transferred to a pastry bag fitted with a 1/2-inch round or star tip, see note)
- 1 large egg (whisked with 1 tablespoon water, for egg wash)
- sliced almonds (for decorating)
- 8 oz. unsalted butter (2 sticks; 225g, softened to about 68°F, 20°C)
- 1 vanilla pastry cream (recipe, at room temperature, about 68°F, 20°C)
- powdered sugar (for dusting)
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