Paris-Brest met pralinécrème

Paris-Brest with hazelnut praline cream William Meppem Paris-Brest is a classic for good reason – light-as-air choux pastry rings filled with hazelnut praline cream are hard to beat. Extra praline scattered inside adds a little unexpected crunch. For hazelnut praline, stir sugar and 40ml water in a saucepan over medium-high heat until sugar dissolves, then brush down sides of pan with a wet pastry brush and bring to the boil, swirling pan as mixture starts to caramelise, until dark caramel. Remove from heat, stir in hazelnuts and a pinch of salt with a lightly oiled fork, tip onto a lightly oiled baking tray and stand until set. Whisk hazelnut praline cream to loosen, then fold in whipped cream. For choux pastry, bring butter, 250ml water and a pinch of salt to the boil in a saucepan over medium-high heat. To assemble, halve choux rings horizontally and spread bases with a little hazelnut praline paste. Pipe hazelnut praline cream over the bases in a decorative pattern, scatter with crushed hazelnut praline, sandwich lightly with choux ring tops, dust with icing sugar and serve.