By Bricetcroc , blog de Bric et de Croc ! ...
Level of difficulty Easy
Preparation time 80mins
Cooking time 20mins
Cost Budget Friendly
Preheat the oven to 180 °C and place your SILFORM Paris-Brest mould on the perforated tray.
In a saucepan, add water, butter, salt and sugar. Bring to a boil then remove from the heat, add the sifted flour. Mix with a spatula until the dough is smooth and not sticky. Whisk the eggs and add them gradually to obtain a smooth and slightly elastic dough. With a piping bag, draw 12 circles in the prints on the silform mould. Sprinkle with slivered almonds and bake 25 minutes at 180 °.
Praline Cream: Mix with a whisk the egg yolks and remaining sugar until frothy. Add the cornstarch and a little cold milk. In a small saucepan, heat the milk with the remaining sugar. Pour half of the hot milk in the preparation, mix then pour everything back into the saucepan. Keep simmering on the heat, while stirring, to obtain a smooth cream. Add the praline, whisk smooth and cool on a wire Silpat covered with cling film. When the cream is cool, place in the fridge for 1 hour.
Smooth the cream with an electric mixer then incorporate the soft butter cut into small pieces.
Cut the Paris-Brest in two and garnish with the cream using a piping bag fitted with a star tip. Sprinkle the top with icing sugar.