Paris–Brest (Pâte à Choux With Praline Crème Mousseline) Recipe – Serious Eats https://www.seriouseats.com/paris-brest-pate-a-choux-with-praline-creme-mousseline
Should I try to make this for my family’s Thanksgiving dinner?
I would say I’m an intermediate home baker, have been for 15 years. Only pro ish thing I did was cater desserts for my sister’s 120 guest wedding a decade ago. Not a cake, just a bunch of cookies and bars etc.
Anyone done it? I’m all ears if you have tips.
by furthestpoint
2 Comments
I think the Paris Brest recipe is pretty manageable for an at home baker. The components are simple, choux pastry is going to come down to making the dough right and piping skills.
The praline mousseline isn’t too bad if you’ve made caramel before. My only warning is when grinding the candied hazelnuts in an at home food processor, it can stress it out and or damage the blades (I had a few bent teeth on my food processor and it was over heating after a bit). Just take it slow, in batches when making the praline spread.
It’s an impressive dessert when assembled and very tasty.
I made the Cooks Illustrated version of this recipe for Christmas one year and it was a total hit! It is definitely achievable by an intermediate level home baker.