Paris-Brest

Instructions

1. Make the praline cream first: whisk the yolks, sugar and cornstarch. Heat the milk to steaming, whisk it into the yolks, return to the pan and cook, whisking, until it bubbles for 1 minute and is very thick (past 160 F / 71 C).
2. Off the heat, whisk in the praline paste. Spread on a tray, press plastic wrap on the surface and chill fully, at least 2 hours.
3. Heat the oven to 425 F (220 C). Trace an 8-inch circle on parchment, flip it and set it on a baking sheet.
4. Choux: bring the water, milk, butter, salt and sugar to a full boil. Add all the flour at once, stir hard and cook 2 minutes until the paste pulls from the pan and leaves a film on the bottom.
5. Move to a bowl, cool 3 minutes, then beat in the eggs a little at a time until the paste is glossy and falls from the spoon in a thick V shape. You may not need all the egg.
6. Pipe a ring of choux along the circle with a 1/2-inch open star tip, pipe a second ring just inside it, then pipe a third ring on top where the two meet. Brush with egg and scatter on the almonds.
7. Bake 15 minutes at 425 F, then lower to 375 F (190 C) without opening the door and bake 25 to 30 minutes more until deep golden and dry. Turn off the oven and leave the ring 10 minutes with the door ajar. Cool completely.
8. Beat the soft butter until fluffy, then beat in the chilled praline custard a spoonful at a time until smooth. Slice the ring in half horizontally, pipe in the cream, add the top, and dust with powdered sugar.