Making Paris-Brest
There are an awful lot of flavors and textures at work in this simple pastry. Crunchy toasted almonds, spongy/chewy choux, rich but light chantilly cream and beneath it all a luxurious almond-praline pastry cream. Put it together and you’ve got something even one of today’s hyper-fit long-distance cyclists would find hard to resist. You want to have most of the components ready before you begin: pâte à choux batter loaded into a large pastry bag, praline paste and pastry cream. With all that at-the-ready, you can get down to baking and building. Preheat your oven to 425.
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