Directions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, salt, and sugar; bring to a boil.
- Remove from heat and stir in flour until smooth. Return to heat 1–2 minutes to dry slightly.
- Let mixture cool slightly, then beat in eggs one at a time until smooth and glossy.
- Pipe a ring about 20 cm (8 inches) in diameter on the baking sheet. Bake 25–30 min until golden and crisp. Cool completely.
- For the praline cream, heat milk in a saucepan until warm.
- Whisk egg yolks, sugar, and cornstarch in a bowl. Slowly pour warm milk into yolk mixture, whisking constantly.
- Return mixture to saucepan and cook over medium heat until thickened. Remove from heat and let cool slightly.
- Beat in butter and praline paste until smooth and creamy. Chill in refrigerator until firm.
- Slice choux pastry ring horizontally and pipe praline cream onto the bottom half. Replace top and dust with powdered sugar. Sprinkle almonds if desired.
Recipe Details
Prep Time: 30 min
Cook Time: 25–30 min
Chill Time: 1–2 h
Total Time: 2 h 5–10 min
Servings: 6–8
Difficulty: Medium
Variations & Substitutions
- Swap hazelnuts for almonds or pecans for a different nutty flavor
- Add a touch of chocolate ganache drizzle for extra indulgence
- Use a flavored cream, such as coffee or chocolate, instead of praline
- Garnish with fresh berries for a fruity twist
Serving Suggestions
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