Paris-Brest 14 Steps
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Start by preparing the choux pastry. In a medium saucepan, bring water, milk, butter, salt and sugar to a boil. Remove from heat and quickly stir in the flour until a smooth dough forms.
Return the saucepan to low heat and continue stirring for 2-3 minutes to slightly cook the dough. Transfer the dough to a mixing bowl and let it cool for a few minutes.
Add eggs one at a time, beating well after each addition, until the dough is smooth and shiny. It should have a soft consistency that holds its shape.
Spoon the choux pastry into a large piping bag fitted with a round nozzle tip. Pipe a large circle on the prepared baking sheet, about 10-12 inches in diametre, creating a wreath shape. Pipe another smaller circle inside the first one. Pipe another circle on top.
Whisk the egg yolk with 1/2 tablespoon water in a small bowl. Brush the egg wash on top of the choux pastry and sprinkle with sliced almonds.
Bake in the preheated oven for 20 minutes or until the pastry is golden brown and puffed up. Reduce the oven temperature to 350°F and continue baking for another 15-20 minutes to dry out the inside of the pastry. Remove from the oven and let it cool completely on a wire rack.
While the choux pastry is cooling, prepare the pastry cream. In a saucepan, heat the milk and vanilla until it just starts to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
Slowly pour the hot milk into the egg mixture while whisking continuously. Once combined, return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
Remove from heat, stir in butter and transfer the pastry cream to a bowl. Cover with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Allow it to cool completely in the refrigerator.
For the creme mousseline, let the pastry cream come to room temperature. In a mixing bowl, beat the softened butter with praline until light and fluffy. Gradually add the room temperature pastry cream in 3-4 stages, beat until smooth and creamy.
Once the choux pastry has cooled, slice it in half horizontally. Pipe the creme mousseline on the bottom half of the pastry.
Use a piping bag and pipe some extra praline into the creme mousseline. Place the top half of the choux pastry over the praline layer.
Dust the Paris-Brest with powdered sugar for decoration. Serve the Paris-Brest immediately, or refrigerate until ready to serve. Enjoy!