Recipe Paris-Brest Cream Puffs

A - Preheat your oven to 180°C. Place your whole hazelnuts with their skins on your baking tray for 8-10 minutes. B - Once they are roasted, rub them on the grate to remove their skins.

C - Prepare the coating. Bring 20 g of water and 75 g of granulated sugar to a boil; once the syrup reaches 121°C, add your hazelnuts and remove the pot from the heat. Mix them until they take on a sandy appearance, then place everything back on the heat and let it caramelize while stirring continuously.

Mix them until they have a sandy appearance, then return everything to the heat and let it caramelize while stirring continuously.

Here is your homemade praline!

D - Preheat your oven to 200°C. E - In a saucepan, put water, salt, and butter cut into pieces. When your butter is melted and it begins to simmer, add your flour all at once and stir vigorously. Cook for a few moments, 2-3 minutes, which is called drying, then transfer it to a mixing bowl. F - Break your eggs into a bowl and beat them lightly, then incorporate them gradually into the mixing bowl while stirring energetically so that the egg doesn’t cook! The choux pastry is ready! G - Transfer it to a piping bag with a star tip, or without, to pipe and bake your éclairs, adding pearl sugar and sliced almonds!

When your éclairs are baked, allow them to cool completely and pipe your praline mousseline cream using a fluted piping bag!

To finish, have fun!