📝 About This Recipe
Created in 1910 to commemorate the famous bicycle race between Paris and Brest, this iconic French pastry is as elegant as it is indulgent. It features a ring of crisp, airy choux pastry encrusted with flaked almonds and filled with a decadent, silky hazelnut praline mousseline cream. This dessert is the ultimate celebration of French patisserie, offering a perfect balance of textures and a rich, nutty finish that lingers on the palate.
🥗 Ingredients
Choux Pastry (Pâte à Choux)
- 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 (at room temperature)
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)
- 200 g Unsalted Butter (softened to room temperature)
Topping & Assembly
- 50 g Flaked Almonds
- 1 piece Egg Wash (1 egg beaten with a splash of milk)
- 2 tablespoons Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Trace a 20cm (8-inch) circle on a piece of parchment paper, flip it over, and place it on a baking sheet to use as a guide.
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2
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat, ensuring the butter is fully melted.
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3
Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
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4
Return the pan to low heat and 'dry' the dough for 1-2 minutes by stirring constantly; a thin film should form on the bottom of the pan.
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5
Transfer the dough to a stand mixer bowl. Let it cool for 2 minutes, then add eggs one by one, beating thoroughly after each addition until the dough is glossy and falls off the beater in a 'V' shape.
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6
Transfer the choux to a piping bag with a large star tip. Pipe three rings onto the parchment: two side-by-side following the guide, and a third ring on top of the first two.
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7
Brush the rings lightly with egg wash and sprinkle generously with flaked almonds. Bake for 30-35 minutes until deep golden brown and firm. Do not open the oven door during baking!
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8
Once baked, pierce the side of the ring with a small knife to release steam and let it cool completely on a wire rack.
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9
Prepare the pastry cream: Whisk egg yolks, sugar, and cornstarch. Bring milk to a simmer, then slowly temper the yolks by whisking in half the hot milk. Return everything to the pan.
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10
Cook over medium heat, whisking constantly until thick and bubbling. Remove from heat, whisk in the praline paste, and let it cool to room temperature with plastic wrap touching the surface.
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11
To finish the Mousseline: Beat the softened butter until creamy, then gradually whisk in the cooled praline pastry cream until light, airy, and stable.
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12
Slice the cooled choux ring in half horizontally. Pipe the Mousseline cream in large, decorative swirls onto the bottom half.
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13
Place the top half of the choux ring back on, dust heavily with powdered sugar, and chill for 30 minutes before serving to set the cream.
💡 Chef's Tips
Avoid opening the oven door during the first 25 minutes of baking, or the choux ring will collapse from the temperature drop. Ensure your pastry cream and butter are at the exact same room temperature before mixing, otherwise the Mousseline may curdle. For the best texture, use a star-shaped piping tip (like a Wilton 1M or 2D) to give the cream those beautiful, professional ridges. If the choux feels soft after cooling, pop it back in a low oven (150°C) for 5 minutes to crisp it up before filling.
🍽️ Serving Suggestions
Serve with a chilled glass of dessert wine, such as a Sauternes or a late-harvest Riesling. Pair with a strong, dark espresso to cut through the richness of the praline cream. Accompany with a side of fresh raspberries or sliced strawberries for a bright, acidic contrast. Display on a marble cake stand for a stunning centerpiece at a brunch or dinner party.