Ingredients:

For the choux pastry:

125ml water

125ml milk

110g butter

4g salt

145g flour

4-5 eggs

For the praline cream:

500ml milk

4 egg yolks

90g sugar

30g cornflour

2 teaspoons liquid vanilla

150g praline paste

250g soft butter

Directions:

Preheat the oven to 180°C.

In a saucepan, bring the milk, water, salt and butter to a boil. Off the heat, add the flour all at once and mix vigorously. Return to the heat to dry out the dough.

Remove from the heat and stir in the eggs one at a time until you have a smooth, shiny paste.

Form a wreath of choux pastry on a baking tray lined with parchment paper.

Bake for 30-35 minutes until the cabbage is golden brown and crispy.

For the praline cream: Bring the milk to a boil. In a bowl, whisk the egg yolks with the sugar, add the cornflour and vanilla. Stir in the hot milk and return to the heat until thickened. Remove from the heat and add the praline paste.

Let the cream cool and then whisk in the soft butter.

Garnish the Paris-Brest with praline cream and serve.

Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 65 minutes