Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV
We knew Paris Brest was both elegant and delicious. Now that we’ve perfected its various components, we can say it’s reliable as well.
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...