Paris-Brest

Name: Paris-Brest
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 1/2 cup (3 1/2 ounces), sugar; 1/4 cup, water; 1 teaspoon, lemon juice; 1 cup, hazelnuts, toasted and skinned; 1/2 teaspoon, salt; 1 tablespoon, vegetable oil; 4 , large eggs; 8 tablespoons, unsalted butter, cut into 16 pieces; 1/2 cup, whole milk; 1/3 cup, water; 2 3/4 teaspoons, sugar; 3/4 teaspoon, salt; 1 cup (5 ounces), all-purpose flour; 2 tablespoons toasted, skinned, and, chopped hazelnuts; 2 teaspoons, unflavored gelatin; 1/4 cup, water; 1 1/2 cups, half-and-half; 5 , large egg yolks; 1/3 cup (2 1/3 ounces), sugar; 3 tablespoons, all-purpose flour; 3 tablespoons, unsalted butter, cut into 3 pieces and chilled; 1 1/2 teaspoons, vanilla extract; 1 cup, heavy cream, chilled; , confectioners' sugar

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Appears in Cook's Illustrated November/December 2011

Desserts or Baked Goods

French

Cakes

SERVES8 to 10

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WHY THIS RECIPE WORKS

Paris-Brest is a showstopper dessert that consists of a large ring of pâte à choux—the same pastry used to make éclairs and cream puffs—that is filled with hazelnut praline pastry cream and then sprinkled with chopped almonds and powdered s...

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