Paris-Brest

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Line a large baking sheet with parchment paper and use a pencil to lightly draw a 7-inch-diameter circle on the paper as a guide for the pastry ring shape.

Step 3

Pour 0.5 cup water and 4 tablespoons butter into a medium saucepan and place it over medium heat, stirring occasionally until the butter is completely melted and the water starts to bubble.

Step 4

Remove the pan from heat and stir in 0.5 cup flour using a wooden spoon until a thick, smooth ball forms with no visible lumps.

Step 5

Let the dough cool for 2 minutes, then crack one egg directly into the pan and stir hard with the wooden spoon until the egg is fully blended and the dough looks glossy.

Step 6

Crack the second egg into the pan and stir hard again until fully blended; the dough should now be thick but creamy enough to pipe.

Step 7

Spoon the warm dough into a piping bag fitted with a large round tip (or use a zip-lock bag with a corner snipped off), then pipe a ring of dough directly onto the pencil circle, making the ring about 1 inch wide and 1 inch tall.

Step 8

Pipe a second ring of dough directly on top of the first ring to build height and create a sturdy pastry shape.

Step 9

Place the baking sheet in the oven and bake for 30 minutes until the ring is puffed, golden brown, and feels firm when you gently tap it with your finger.

Step 10

Remove the baking sheet from the oven and let the choux ring cool on the sheet for 5 minutes, then carefully slide it onto a wire cooling rack to cool completely, about 15 minutes.

Step 11

Pour 1 cup heavy cream into a chilled medium bowl and use a hand mixer or whisk to beat the cream on medium-high speed until soft peaks form—peaks that gently flop over when you lift the beaters.

Step 12

Gently fold 0.5 cup praline paste into the whipped cream using a rubber spatula: scrape the bottom of the bowl, lift the mixture up and over the praline, rotate the bowl a quarter turn, and repeat until no streaks remain.

Step 13

Use a sharp serrated knife to carefully cut the cooled choux ring horizontally in half, creating a top and bottom piece.

Step 14

Spoon or pipe the praline cream onto the bottom half of the ring in an even layer, covering the entire surface.

Step 15

Place the top half of the ring on the cream, then sprinkle 0.25 cup sliced almonds evenly across the top, pressing gently so they stick to any cream that seeps out.