Classic Paris-Brest with Hazelnut Praline Cream

Prepare the Choux Pastry

1. Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper and draw a 20cm (8-inch) circle as a guide.
2. In a saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat, stirring until butter is melted.
3. Remove from heat. Add the sifted flour all at once and beat vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the paste (known as 'dessécher').
5. Transfer the choux paste to a large bowl. Gradually add the beaten eggs, one at a time, mixing thoroughly after each addition until fully incorporated. The dough should be smooth, glossy, and fall slowly from the spoon in a 'v' shape. You may not need all eggs.
6. Spoon the choux pastry into a piping bag fitted with a large star nozzle. Pipe a large ring onto the prepared baking sheet, using your drawn circle as a guide. Pipe a second ring just inside the first, and a third on top of the first two to create a sturdy ring.
7. Sprinkle the piped choux ring with flaked almonds.
8. Bake for 20 minutes at 200°C (390°F), then reduce the oven temperature to 180°C (350°F) and bake for another 20-25 minutes, or until deeply golden brown and firm. Do not open the oven door during baking. Turn off the oven, prop the door ajar, and let the choux cool completely inside for 15-20 minutes to prevent it from collapsing.

Prepare the Hazelnut Praline Cream

1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil.
2. In a separate bowl, whisk egg yolks, sugar, cornstarch, and flour until pale and well combined.
3. Gradually pour about a third of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Return to medium heat and cook, whisking continuously, until the pastry cream thickens significantly and comes to a boil. Allow it to boil gently for 1 minute to cook out the starch.
5. Remove from heat. Add 4oz of cold butter (cut into pieces) and whisk until fully melted and incorporated. Stir in the hazelnut praline paste until smooth.
6. Transfer the praline pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold (at least 2-3 hours).

Assemble the Paris-Brest

1. Once cold, remove the praline pastry cream from the fridge. In a stand mixer fitted with a whisk attachment, beat the remaining 5oz room temperature butter until light and fluffy.
2. Add the cold praline pastry cream to the whipped butter, one spoonful at a time, beating continuously until the mixture is light, fluffy, and completely smooth. This is your hazelnut praline mousseline cream.
3. Carefully slice the cooled choux pastry ring in half horizontally with a serrated knife.
4. Spoon or pipe the hazelnut praline mousseline cream generously onto the bottom half of the choux ring.
5. Place the top half of the choux ring over the cream. Dust heavily with powdered sugar before serving.