📝 About This Recipe
Created in 1910 to commemorate the famous bicycle race between Paris and Brest, this iconic French pastry is a masterpiece of textures and flavors. 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 expression of French pâtisserie, offering a perfect balance of nutty sweetness and buttery elegance.
🥗 Ingredients
Choux Pastry (Pâte à Choux)
- 125 ml Water
- 125 ml Whole Milk
- 110 g Unsalted Butter (cubed)
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Salt
- 150 g All-purpose Flour (sifted)
- 4-5 pieces Large Eggs (room temperature, lightly beaten)
Praline Mousseline Cream
- 500 ml Whole Milk
- 4 pieces Egg Yolks
- 100 g Granulated Sugar
- 50 g Cornstarch
- 200 g Unsalted Butter (softened at room temperature)
- 150 g Hazelnut Praline Paste (high quality, store-bought or homemade)
Topping & Garnish
- 50 g Flaked Almonds
- 1 piece Egg Wash (1 egg beaten with a splash of water)
- 2 tablespoons Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Start with the Pastry Cream: In a medium saucepan, bring 500ml milk to a simmer. In a separate bowl, whisk egg yolks and 100g sugar until pale, then whisk in the cornstarch.
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2
Slowly temper the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking vigorously until it thickens into a dense custard. Remove from heat, stir in 50g of the butter, cover with plastic wrap (touching the surface), and chill completely.
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3
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.
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4
Make the Choux: Combine water, milk, 110g butter, sugar, and salt in a saucepan. Bring to a rolling boil. Remove from heat and dump in all the flour at once.
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5
Stir vigorously with a wooden spoon until a dough forms. Return to medium heat and cook for 2 minutes, stirring constantly to 'dry out' the dough until a thin film forms on the bottom of the pan.
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6
Transfer dough to a stand mixer. Let cool for 2 minutes. On medium speed, add the beaten eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and fall off the beater in a 'V' shape.
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7
Pipe the Ring: Using a large plain tip, pipe a thick ring of dough over your traced circle. Pipe a second ring just inside the first, and a third ring on top of the seam where they meet.
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8
Brush the ring with egg wash and generously sprinkle with flaked almonds. Bake for 35-40 minutes until deeply golden and firm. Do not open the oven door during baking!
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9
Once baked, immediately poke a few small holes in the side of the ring with a toothpick to let steam escape. Let it cool completely on a wire rack.
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10
Finish the Mousseline: Take your chilled pastry cream and whisk it to loosen it up. In a mixer, cream the remaining 150g of softened butter and the praline paste until smooth.
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11
Gradually add the pastry cream to the praline butter, whipping at high speed until the mixture is light, airy, and holds its shape.
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12
Assembly: Slice the cooled choux ring in half horizontally using a serrated knife. Pipe the praline mousseline into the bottom half in large, decorative swirls.
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13
Place the top half of the choux ring back on. Dust generously with powdered sugar before serving.
💡 Chef's Tips
Ensure your eggs are at room temperature to prevent the choux batter from curdling. Never open the oven door during the first 25 minutes of baking, or the steam will escape and the pastry will collapse. For the silkiest mousseline, ensure the butter and the pastry cream are at the same room temperature before combining. If the choux feels soft after cooling, pop it back in a low oven (150°C) for 5 minutes to crisp it back up. Use a star-shaped piping tip for the filling to achieve that classic, professional 'wheel' look.
🍽️ Serving Suggestions
Serve with a glass of chilled dessert wine like a Sauternes or a late-harvest Riesling. Pairs beautifully with a strong, dark roast espresso to cut through the richness of the praline. Add a few fresh raspberries on the side for a bright, acidic contrast to the nutty cream. Serve slightly chilled, but let it sit at room temperature for 10 minutes before eating for the best texture.