Paris Brest

Preparing the choux pastry:

1. 1Preheat the oven to 180°C (gas mark 6).
2. 2In a saucepan, heat the milk, water, diced butter, and the pinch of salt until the butter is melted.
3. 3Bring the mixture to a boil.
4. 4When the milk boils, remove the saucepan from the heat.
5. 5Add the sifted flour all at once and mix vigorously with a spatula until the dough pulls away from the sides of the pan.
6. 6Put the saucepan back over low heat and dry out the dough, stirring constantly for about 2 minutes until it forms a smooth, shiny ball.
7. 7Pour the dough into a bowl and add the eggs one at a time, mixing well between each addition.
8. 8The dough should be smooth and even.
9. 9To check the dough's consistency, draw a furrow with your finger — the dough should close back slowly.
10. 10Pipe a circle of choux pastry onto a baking sheet lined with parchment paper.
11. 11Pipe a second circle right against the first and a third on top, to form a nice ring.
12. 12Brush with beaten egg yolk and sprinkle with sliced almonds.
13. 13Bake for 35 to 40 minutes, until the pastry is golden and well dried out.
14. 14Let cool on a rack.

Preparing the praline mousseline cream:

1. 15Heat the milk in a saucepan.
2. 16Whisk the egg yolks with the sugar in a bowl until the mixture turns pale.
3. 17Add the cornstarch and mix well.
4. 18Pour the hot milk in a thin stream over the mixture while whisking.
5. 19Pour everything back into the saucepan and thicken over low heat, stirring constantly.
6. 20Off the heat, add half of the butter to the hot cream and mix until fully incorporated.
7. 21Transfer the pastry cream to a dish, cover with plastic wrap in contact with the surface, and let cool at room temperature or in the refrigerator.
8. 22Once the cream is well chilled, place it in a bowl.
9. 23Add the praline and start whisking the cream to smooth it out.
10. 24Gradually add the rest of the softened butter while whisking.
11. 25Keep whisking to incorporate air and get a light, creamy texture.

Assembly:

1. 26Cut the choux pastry ring in half horizontally.
2. 27Pipe the praline mousseline cream into an even rosette pattern on the bottom half.
3. 28Place the top of the ring back on.
4. 29Dust with powdered sugar for a nice finish.