Fancy a dabble as a pastry chef? This decadent treat is a French dessert in the shape of a wheel and filled with praline cream. It was originally created by Louis Durand in 1910 to commemorate the Paris–Brest–Paris bicycle race.
Begin by making the choux pastry: melt the butter with 375ml water and the sugar ina saucepan then bring to a rolling boil. Remove from the heat and add all the flour at once along with a pinch of salt.
Return to the heat and beat continuously with a wooden spoon to make a smooth and silky paste that comes away from the side of the pan.
Cool for a few minutes.
Add to the mixer with the paddle attachment, beat in the eggs one at a time, untilshiny and smooth. The mixture should drop off the paddle but not be runny.
Store in a pastry bag in the fridge for up to 2 days.
To bake the pastry: preheat the oven to 200℃.
Pipe a double ring and sprinkle with flaked almonds on a baking tray lined withbaking paper / teflon sheet.
Bake for 20 minutes or until brown on the outside and firm to touch.
Remove from the oven and place on a wire rack. Immediately cut through the middle making two halves.
Scrape out any excess pastry from the middle making it hollow inside.
Next make the crème patisserie: whisk together the egg yolks and half the sugar until pale and creamy. Sift the cornflour and flour then mix well.
Put the milk, remaining sugar and vanilla in a saucepan. Bring just to the boil and
then restrain over the egg yolk mixture stirring continuously.
Pour back into a clean saucepan and bring to the boil, stirring continuously – it will be lumpy at first but will become smooth as you stir.
Boil for 2 minutes then stir in the praline and leave to cool.