Featured Recipe
Almond Paris-Brest Twist
By Kate
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Reworked choux pastry ring with an almond praline crunch and amaretto-infused cream. Classic prep with adjusted proportions for easier handling and slight flavor shifts. Includes a nutty-chocolate substitution for added texture and a hint of bitterness. Timing tweaked for bake and chill. Emphasis on technique details – how dough should feel when mixing eggs, how to tell when caramel is ready without scorching. Light whipped cream folding tips included. Tips for substitutions and common pitfalls. French pâtisserie basics, practical kitchen reality. Not for shortcuts but smarter moves.
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Prep:
Cook:
Total:
Serves:
12 servings
French pastry
dessert
baking
Introduction
Start with choux dough basics; water and milk heat until roaring boil. Watch temperatures carefully or butter fate unravels. Flour goes in all at once. Vigorous stirring forms tight ball, dough pulls away clean. Adding eggs—each one changes the game. Feel shifts from stiff to glossy, batting eggs patiently for right consistency. Bake into chestnut-hued rings, crisp but tender. Praline is a race against heat. Sugar caramelizes rapidly; no stirring, just pan-swirl. Cooled, chopped shards add crunch and caramel scent. Cream needs gelatin bloom, custard thickened just-so, no lumps, no scorching. Amaretto in there to lift. Fold whipped cream carefully, keep airy. Assembling—careful cut tops, layer cream and praline. Chill, dust sugar. Wait for crunch, cream, crunch. French pastry, mastered, bit by bit.
Ingredients
Choux Pastry
- 115 ml (7 1/2 tbsp) water
- 115 ml (7 1/2 tbsp) whole milk
- 65 ml (4 1/2 tbsp) unsalted butter
- 1 ml (1/4 tsp) fine sea salt
- 170 ml (3/4 cup) unbleached all-purpose flour
- 3 large eggs plus 2 egg yolks
- 50 ml (1/4 cup) slivered almonds
- 1 large egg, lightly beaten
- 15 ml (1 tbsp) water
- 100 ml (7 tbsp) granulated sugar
- 100 ml (2/3 cup) almond flakes
- 25 ml (1 1/2 tbsp) water
- 7 ml (1 1/2 tsp) powdered gelatin
- 15 ml (1 tbsp) cold water
- 65 ml (1/3 cup) sugar
- 25 ml (1 1/2 tbsp) cornstarch
- 25 ml (1 1/2 tbsp) all-purpose flour
- 1 whole egg
- 1 egg yolk
- 350 ml (1 1/2 cups) hot milk
- 15 ml (1 tbsp) Amaretto (or almond liqueur)
- 200 ml (7 fl oz) heavy cream, whipped
- 15 ml (1 tbsp) powdered sugar for dusting
- 25 ml (1 1/2 tbsp) finely chopped dark chocolate (55-60% cacao) – fold into praline for bitter contrast
Egg Wash
Almond Praline
Light Cream Filling
Optional Twist
About the ingredients
Quantities adjusted down by about a third for better dough handling and timing. Always use unbleached flour for better gluten behavior in choux. Eggs—whole plus two yolks—help maintain moisture while increasing richness. Butter measured carefully; margarine swaps lack flavor but work if needed. Milk for tender crumb; water balances dough hydration. Salt—tiny dose—enhances flavor without overpowering. Almond flakes toasted lightly for nutty input; substitutions like pistachios possible. Praline sugar reduced slightly to prevent burning, with option for chopped dark chocolate inclusion for bitter layers. Gelatin critical—bloom gelatin grains for full activation. Amaretto optional but adds aroma. Heavy cream whipped fresh for folding; avoid overwhipping. Powdered sugar for a delicate finish. Always scout pantry for quality ingredients—they show in results.
Method
Choux Pastry
- 1. Rack mid-oven. Preheat to 185°C (365°F). Line baking sheet with parchment. Draw 20 cm (8 in) circle on back side as guide.
- 2. Combine water, milk, butter, salt in saucepan. Heat to boil. Remove from heat at first big bubble. Immediately add flour all at once. Stir hard with wooden spoon until dough pulls away clean from sides, forms a dense ball.
- 3. Put pan back on low heat. Stir constantly for 1 1/2 to 2 min. Important to dry out dough a bit. Should form a film on bottom. Avoid overcooking – dough too dry loses puff.
- 4. Let cool 3–5 minutes. Add eggs one at a time, beating well after each addition. Dough will look shiny then matte when ready. Don’t add next egg until mixture smooth and homogenous. Use electric mixer or wooden spoon. Dough consistency should be pipeable but hold shape.
- 5. Mix egg wash – blend egg with 15 ml water, set aside.
- 6. Fit piping bag with 2 cm wide plain or star tip. Pipe one ring following circle outline. Pipe two smaller concentric rings inside. Then pipe 2–3 smaller rings on top of initial rings to build height. Keep rings touching to avoid collapse while baking.
- 7. Brush entire surface with egg wash. Sprinkle slivered almonds evenly. Bake 58–65 minutes – golden brown, firm to touch, no squishiness. Avoid opening oven during first 40 min to prevent deflation.
- 8. When done, switch off oven. Leave choux inside 25 min with door ajar to dry out slowly. Cool completely on wire rack.
- 9. In heavy-bottomed pan, combine sugar, water, almonds. Heat over medium-high without stirring until mixture turns deep amber caramel. Watch carefully – burns fast. Swirl pan gently once color develops; avoid wooden spoon that can cause crystallization.
- 10. Spread hot caramel thinly on parchment. Cool completely until brittle. Chop finely. Optional: mix chopped dark chocolate into praline after chopping.
- 11. Sprinkle gelatin over cold water. Let bloom 5 minutes.
- 12. Whisk sugar, cornstarch, flour together in saucepan. Add eggs and yolk, whisk until smooth.
- 13. Slowly pour hot milk and amaretto into egg mix while whisking. Transfer back to pan.
- 14. Cook over medium heat, whisk constantly. Scrape bottom well to avoid scorching. When mixture thickens and bubbles gently (around 82–85°C), remove immediately. Simmer 1 min max. Off heat, stir in gelatin until dissolved.
- 15. Place bowl in ice-water bath. Stir often, whisk gently until mixture cools to tepid (avoid setting).
- 16. Fold whipped cream gently into custard, no deflation. Maintain airy texture.
- 17. Slice off top third of choux ring carefully to create lid. Spoon cream evenly inside base to about 1 cm below edge.
- 18. Sprinkle chopped praline liberally over cream. Cut top ring into 12 wedges for service convenience. Position on cream without pressing.
- 19. Chill at least 2 hours to set filling and meld flavors.
- 20. Right before serving, dust with powdered sugar with light sifter for fine snow effect.
- Keep refrigerated. Best eaten same day for crispiness. Leftover cream can be stored separately up to 2 days in fridge.
- Butter can be swapped for margarine but flavor drops. Glossy finish comes from proper egg integration – don’t rush eggs addition or uneven texture. If don’t have amaretto, almond extract diluted in milk works but stronger flavor. Gelatin bloom time critical for no lumps. Overmixed folded cream loses volume. Watch baking times carefully. If ring browns too fast, tent loosely with foil.
- If you lack almond flakes, toasted chopped hazelnuts or pistachios make good praline replacements with flavor shift.
- Keep caramel off metal spoons to avoid crystals. Always swirl pan gently for even color.
- After baking, test dryness by tapping bottom - should sound hollow, feel firm but tender.
- If choux cracks, dough was too dry or oven temp too low, causing collapse.
- For even piping, hold bag vertically, steady hand, slow pressure.
- Alternately, pipe smaller rings then assemble layered for more texture.
- Use kitchen thermometer for custard to perfection if unsure. Too low and cream sets sluggishly; too high curds.
- When folding cream, turn spatula bottom up gently half-circle around bowl, no whisking.
- Modified quantities to avoid overly wet dough, ease shaping, and speed chilling.
- Chocolate addition in praline optional but adds enjoyable bitter snap and complexity.
Almond Praline
Light Cream Filling
Assembly
Storage Notes
Substitutions & Tips
Technique Tips
Technique over timing here. Heat liquids to rolling boil; water and milk boil together to combine fat melting and steam creation. Flour addition simultaneous to capture steam elasticity—stir like fury. Then back on frost for drying (evaporation) phase—important to crack eggs correctly. Watch dough, glossy and thick but pipeable, sets the stage. Use correct piping tip and steady hand for even thickness; gaps cause collapsing. Egg wash seals moisture—don’t miss this step, brush thoroughly. Bake low and slow-ish for cavity puff and crust set. Praline, tricky: no stirring, pan swirl only. Avoid sugar recrystallization; patience key. Custard requires constant whisking, no scorched bottom— scrape the whole time. Gelatin bloom for jellification evenly disperses. Whipped cream, fold gentle but firm; no lumps. Layering sets contrast: crunchy praline, creamy filling, airy choux. Chill to firm structure and flavor marry. Serve with light snow of sugar powder. Don’t rush, pace matters for texture and color. Baking is watching, feeling, tasting; kitchen wisdom, repeated.
Chef's Notes
- 💡 Watch the choux dough. When mixing eggs, feel for that transition. Stiff to glossy, not too wet. Pipeable is the key. Eggs need patience.
- 💡 Do egg wash properly. Brush all over. It seals in moisture, keeps texture intact. If skipped, choux dries out. Not good for puffs.
- 💡 Praline requires swift action. Swirl pan, don’t stir. Sugar can burn. Color turns deep amber, quick. Once out of heat, cool fast.
- 💡 When making custard, constant whisking is non-negotiable. Avoid that bottom scorch. Pour hot milk slowly, whisk well. Gelatin has to bloom.
- 💡 Folding cream isn't just about incorporation. Gently, gently. Use spatula. Don’t overmix or cream goes flat. Keep that airy feel, crucial for texture.
