Paris-Brest

Method

1. 1 Roast hazelnuts for 10 minutes at 170°C, remove the skins, and then grind them with caramelized sugar to make praliné butter.
2. 2 Boil water with unsalted butter and salt, then add the flour and stir for 2 minutes until a lump forms and separates from the pot.
3. 3 Beat the eggs until the batter is glossy, pipe it into circles on the tray, and sprinkle sliced almonds on top.
4. 4 Bake at 180°C for 35 minutes until the crust is dry and hard, let cool, then cut in half horizontally.
5. 5 Cook the egg cream with milk, sugar, and cornstarch, let it cool, then whisk it together with praline to make mousseline cream.
6. 6 Pipe the cream into the cake, cover, and sprinkle with powdered sugar. Refrigerate for 1 hour before serving.

With an appliance

• Air fryer 1 hr 30 min

  Replace step 4: spray the tray with oil, bake the rings in a hot air oven at 195 degrees for 20 minutes, and rotate the tray after 10 minutes; the shells dry faster (15 minutes), and the rings must fit snugly in the oven.