📝 About This Recipe
Created in 1910 to commemorate the famous bicycle race between Paris and Brest, this iconic pastry is shaped like a wheel to honor the cyclists. It features a ring of crisp, airy choux pastry topped with crunchy flaked almonds and filled with a decadent, silky hazelnut praline mousseline cream. This dessert is the ultimate celebration of French technique, offering a perfect balance of nutty sweetness and sophisticated textures.
🥗 Ingredients
Pâte à Choux (Pastry Shell)
- 125 ml Water
- 125 ml Whole Milk
- 110 g Unsalted Butter (cubed)
- 5 g Granulated Sugar
- 1/2 teaspoon Salt
- 150 g All-purpose Flour (sifted)
- 4-5 pieces Large Eggs (room temperature, lightly beaten)
- 50 g Flaked Almonds (for topping)
Praline Mousseline Cream
- 500 ml Whole Milk
- 4 pieces Egg Yolks (large)
- 100 g Granulated Sugar
- 40 g Cornstarch
- 150 g Hazelnut Praline Paste (high quality, store-bought or homemade)
- 200 g Unsalted Butter (softened to room temperature)
- 1 teaspoon Vanilla Bean Paste
Finishing Touches
- 2 tablespoons Powdered Sugar (for dusting)
- 1 piece Egg Wash (1 egg beaten with a splash of milk)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Trace an 8-inch (20cm) circle onto a piece of parchment paper, flip it over, and place it on a baking sheet to use as a piping guide.
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2
In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat, ensuring the butter is completely melted.
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3
Remove from heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the pan.
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4
Return the pan to low heat and cook for 2 minutes, stirring constantly. This 'dries out' the dough, which is essential for a crisp pastry. Look for a thin film forming on the bottom of the pan.
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5
Transfer the dough to a stand mixer bowl. Beat on low for 2 minutes to cool it down. Gradually add the beaten eggs one at a time, mixing well after each addition, until the dough is smooth, shiny, and forms a 'V' shape when lifted with the paddle.
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6
Transfer the dough to a piping bag with a large star tip. Pipe three concentric rings on your guide: two touching each other to form a thick base, and one on top of the seam where they meet.
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7
Brush the pastry gently with egg wash and sprinkle generously with flaked almonds. Bake for 35-40 minutes until deeply golden and firm. Do not open the oven door during the first 25 minutes!
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8
Once baked, immediately poke a few small holes in the sides with a toothpick to let steam escape. Let the ring cool completely on a wire rack.
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9
Prepare the Pastry Cream: Whisk egg yolks, sugar, and cornstarch. Bring milk and vanilla to a simmer, then slowly temper into the egg mixture. Return to heat and cook until thickened and bubbling. Whisk in the praline paste, then cover with plastic wrap touching the surface and chill until cool but not cold.
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10
Make the Mousseline: Beat the softened butter until pale and fluffy. Gradually whisk in the cooled praline pastry cream one spoonful at a time until you have a light, airy, and stable cream.
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11
Using a serrated knife, carefully slice the cooled pastry ring in half horizontally. Remove any moist dough from the center if necessary.
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12
Pipe the praline mousseline cream into the bottom half of the ring in large, decorative swirls. Place the top half of the pastry back on, and dust generously with powdered sugar before serving.
💡 Chef's Tips
Ensure your eggs are at room temperature to prevent the dough from curdling or becoming too runny. Never open the oven door early; the sudden drop in temperature will cause the choux pastry to collapse. For the silkiest mousseline, ensure the pastry cream and the butter are at the exact same room temperature before combining. If your praline cream feels too soft, refrigerate it for 15-20 minutes before piping to help it hold its shape. Use a serrated bread knife to cut the pastry ring to avoid crushing the delicate structure.
🍽️ Serving Suggestions
Serve with a glass of chilled Demi-Sec Champagne or a sweet dessert wine like Sauternes. Pair with a strong, dark roast espresso to cut through the richness of the praline. Accompany with a side of fresh raspberries or sliced strawberries for a bright, acidic contrast. Best served within 4 hours of assembly to maintain the crispness of the pastry shell. For a modern touch, drizzle a little extra salted caramel over the piped cream before closing the 'sandwich'.