Paris Brest has an incredible texture, a crispy shell of choux pastry, filled with an hazelnut and almond praline paste mousseline cream and topped with crunchy toasted almonds, hardly not to fall in love with this.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/paris-brest

Ingredients

Makes about 6-8 servings
Praline Paste (makes about 7 oz - 200g paste)
1/2 cup (75g) whole hazelnuts
1/2 cup (75g) whole almonds
1/2 cup (100g) sugar
2 tbsp (30ml) water
pinch of salt
Choux Pastry
1 cup (125g) all-purpose flour
3.5 fl oz (100ml) milk
3.5 fl oz (100ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
5 1/2 tbsp (80g) unsalted butter
4 eggs
Praline Mousseline Creme
2 cups (480 ml) milk 4 egg yolks
1/3 cup (70g) sugar
2 tbsp (20g) flour
1/4 cup (30g) cornstarch
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
7 oz (200g) praline paste
2/3 cup (150g) butter, room temperature
Topping
1 egg, beated
almond flakes
powdered sugar for decoration

1. Prepare the praline paste. Preheat oven to 300F (150C). Place the nuts on a baking sheet and let them toast for 15 minutes.

2. Transfer the toasted nuts onto a clean kitchen towel and rub the nuts to remove as much skin as possible. Let them cool completely.

3. In a small saucepan heat sugar and water over medium high heat until turns golden brown. Stir in nuts to coat with the caramel and transfer the praline to a baking sheet to cool completely.

4. Break the praline into sma...