Ingredients: For the choux:100 100 water (1/3 cup + 2 spoons)100 milk (1/3 cup + 2 spoons)80 g butter (4 spoons)1 spoon of sugarA pinch of salt120 g flour (1 cup)3-4 eggs (depending on size)For the praline mousseline sugar:500 g milk (2 + 1/3 cups)70 g corn starch (4 cups) tablespoon) )150 g sugar (3/4 […]



For the choux:
100 100 water (1/3 cup + 2 spoons)
100 milk (1/3 cup + 2 spoons)
80 g butter (4 spoons)
1 spoon of sugar
A pinch of salt
120 g flour (1 cup)
3-4 eggs (depending on size)
For the praline mousseline sugar:
500 g milk (2 + 1/3 cups)
70 g corn starch (4 cups) tablespoon) )
150 g sugar (3/4 cup)
2 eggs
160 g butter at room temperature (8 tablespoons)
Vanilla sugar or vanilla extract according to your taste


Preparation of the cream:
Corn starch, sugar and mix the eggs in a bowl. stone. Slowly add milk while continuing to whisk. Cook over medium heat until thickened. Cover it with stretch film. Let it cool completely.
Preparation of Choux:
Heat water, milk, butter, sugar and salt until the butter melts. Add the flour and mix vigorously for 1-2 minutes. Let the dough cool slightly, then add the eggs one by one and mix until smooth.
Roll out the dough into a 19 cm circle on a baking tray covered with baking paper. If desired, use the remaining dough for small profiteroles.
Beat the beaten eggs and add the peeled almonds.
Bake at 180°C for 30-40 minutes until golden brown. Let cool slightly on a rack.
Assembling Paris-Brest:
Beat the soft butter until smooth. Gradually add the cold butter. Cut the pistachios in half. Divide the butter in half, close the lid and leave it in the refrigerator for at least 3 hours.
Sprinkle with powdered sugar before serving.
Preparation time: 30 minutes Cooking time: 40 minutes Total time: 4 hours (including cooling)