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This round pastry, in the form of a wheel, was created in 1910 to commemorate the Paris–Brest–Paris bicycle race. It is found in pâtisseries all over France.
Preheat the oven to 170ºC.
Line the baking tray with parchment paper.
Draw a circle on the baking paper and turn the paper over to use as a template.
Lift the Cooking Chef head and fit the heat shield.
Fit the Stir Tool to the machine.
Add hazelnuts and almonds to the baking tray.
Toast at 170ºC for 12-15 minutes until golden.
Remove from the oven.
Wrap the toasted nuts in a tea towel.
Rub to remove the skin from the nuts and set aside.
Attach the Cooking Chef bowl to the machine.
Add water and sugar into the Cooking Chef bowl, fit the splashguard.
Cook at 160ºC on speed Stir 1 for 2 minutes until the sugar has dissolved.
Remove the splashguard.
Cook at 180ºC, speed off, for 15 minutes until the sugar thickens and colours.
Transfer the toasted hazelnuts and almonds into the Cooking Chef bowl.
Quickly stir with a spatula or wooden spoon until combined.
Transfer the coated hazelnuts and almonds to a silicone mat before the mixture solidifies.
Fold the silicone mat over and press down to create a flat layer of praline.
Set aside to cool and solidify.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Retrieve the praline and break up into pieces.
Add the praline pieces into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until fine crumbs formed.
Blend on high speed until a paste form.
Transfer the paste into a small bowl and set aside.
Remove the Food Processor attachment from the machine.
Remove the Stir Tool, fit the Creaming Beater.
Add egg yolks, sugar and cornflour into the Cooking Chef bowl, fit the splashguard.
Mix on speed 1 for 30 seconds until combined.
While the machine is running, gradually add milk, cream and vanilla into the bowl, fit the splashguard.
Cook at 85ºC on speed Min for 7 minutes until thickened.
While the machine is running, add butter into the bowl.
Mix on speed 1 for 1 minute until smooth.
Place a sieve over a large mixing bowl.
Strain the mixture from the Cooking Chef bowl into the mixing bowl.
Cover the mixing bowl with a plastic wrap.
Refrigerate for 30 minutes.
Add water, milk, butter and salt into the Cooking Chef bowl.
Cook at 104ºC on speed Stir 1 for 1 minute until the butter has melted.
Add flour into the Cooking Chef bowl.
Cook at 104ºC on speed 3 for 2 minutes until thickened.
Mix on speed 1 for 2 minutes until thoroughly combined.
While the machine is running, gradually add eggs into the Cooking Chef bowl.
Mix on speed 3 for 2 minutes until glossy.
Transfer the mixture into a piping bag.
Preheat the oven to 180ºC.
Fit a large round nozzle or cut the end of the piping bag off with scissors so there is around 4 cm hole.
Holding filled pastry bag at a 90º angle, apply steady downward pressure and slowly pipe the first ring of choux along the traced circle.
Pipe a second ring of choux inside the first ring, making sure that the two rings are touching one another.
Pipe a third, final ring of choux on top of, and nesting in the groove between, the two piped rings.
To smooth out the surface of the dough, dip a finger into cold water and gently pat down any bumps.
Dust with icing sugar.
Top with slivered almonds and press down to ensure they are stuck.
Bake at 180ºC for 15-17 minutes and reduce the heat to avoid the almonds burning.
Bake at 170ºC for 10-15 minutes until well risen and golden.
Remove from the oven.
Use a skewer to make a hole in the base.
Place back in the oven.
Allow the choux ring to sit in the oven switched off with the door ajar to dry out.
Retrieve, clean the Cooking Chef bowl and fit the Whisk.
Attach the Cooking Chef bowl to the machine.
Retrieve the crème pat from the fridge.
Add the crème pat and 60 g of praline paste into the Cooking Chef bowl, fit the splashguard.
Mix on speed 6 for 20 seconds until combined.
While the machine is running, gradually add butter into the bowl.
Mix on speed 5 for 5 minutes until the cream soft and airy.
Mix on speed Max for 2 minutes until well combined.
Transfer the mixture into a piping bag fitted with a medium open star nozzle.
Place in a fridge until ready to use.
Sliced the cooled ring of choux pastry in half horizontally with a serrated knife.
The tip of the knife should be at all times in the ring hole; do not try to slice the ring like a cake.
Pipe a large rosette of crème mousseline on each section of the pastry base.
Replace the top half of the choux pastry ring.
To serve
Dust with icing sugar.
This round pastry, in the form of a wheel, was created in 1910 to commemorate the Paris–Brest–Paris bicycle race. It is found in pâtisseries all over France.
Preheat the oven to 170ºC.
Line the baking tray with parchment paper.
Draw a circle on the baking paper and turn the paper over to use as a template.
Lift the Cooking Chef head and fit the heat shield.
Fit the Stir Tool to the machine.
Add hazelnuts and almonds to the baking tray.
Toast at 170ºC for 12-15 minutes until golden.
Remove from the oven.
Wrap the toasted nuts in a tea towel.
Rub to remove the skin from the nuts and set aside.
Attach the Cooking Chef bowl to the machine.
Add water and sugar into the Cooking Chef bowl, fit the splashguard.
Cook at 160ºC on speed Stir 1 for 2 minutes until the sugar has dissolved.
Remove the splashguard.
Cook at 180ºC, speed off, for 15 minutes until the sugar thickens and colours.
Transfer the toasted hazelnuts and almonds into the Cooking Chef bowl.
Quickly stir with a spatula or wooden spoon until combined.
Transfer the coated hazelnuts and almonds to a silicone mat before the mixture solidifies.
Fold the silicone mat over and press down to create a flat layer of praline.
Set aside to cool and solidify.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Retrieve the praline and break up into pieces.
Add the praline pieces into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until fine crumbs formed.
Blend on high speed until a paste form.
Transfer the paste into a small bowl and set aside.
Remove the Food Processor attachment from the machine.
Remove the Stir Tool, fit the Creaming Beater.
Add egg yolks, sugar and cornflour into the Cooking Chef bowl, fit the splashguard.
Mix on speed 1 for 30 seconds until combined.
While the machine is running, gradually add milk, cream and vanilla into the bowl, fit the splashguard.
Cook at 85ºC on speed Min for 7 minutes until thickened.
While the machine is running, add butter into the bowl.
Mix on speed 1 for 1 minute until smooth.
Place a sieve over a large mixing bowl.
Strain the mixture from the Cooking Chef bowl into the mixing bowl.
Cover the mixing bowl with a plastic wrap.
Refrigerate for 30 minutes.
Add water, milk, butter and salt into the Cooking Chef bowl.
Cook at 104ºC on speed Stir 1 for 1 minute until the butter has melted.
Add flour into the Cooking Chef bowl.
Cook at 104ºC on speed 3 for 2 minutes until thickened.
Mix on speed 1 for 2 minutes until thoroughly combined.
While the machine is running, gradually add eggs into the Cooking Chef bowl.
Mix on speed 3 for 2 minutes until glossy.
Transfer the mixture into a piping bag.
Preheat the oven to 180ºC.
Fit a large round nozzle or cut the end of the piping bag off with scissors so there is around 4 cm hole.
Holding filled pastry bag at a 90º angle, apply steady downward pressure and slowly pipe the first ring of choux along the traced circle.
Pipe a second ring of choux inside the first ring, making sure that the two rings are touching one another.
Pipe a third, final ring of choux on top of, and nesting in the groove between, the two piped rings.
To smooth out the surface of the dough, dip a finger into cold water and gently pat down any bumps.
Dust with icing sugar.
Top with slivered almonds and press down to ensure they are stuck.
Bake at 180ºC for 15-17 minutes and reduce the heat to avoid the almonds burning.
Bake at 170ºC for 10-15 minutes until well risen and golden.
Remove from the oven.
Use a skewer to make a hole in the base.
Place back in the oven.
Allow the choux ring to sit in the oven switched off with the door ajar to dry out.
Retrieve, clean the Cooking Chef bowl and fit the Whisk.
Attach the Cooking Chef bowl to the machine.
Retrieve the crème pat from the fridge.
Add the crème pat and 60 g of praline paste into the Cooking Chef bowl, fit the splashguard.
Mix on speed 6 for 20 seconds until combined.
While the machine is running, gradually add butter into the bowl.
Mix on speed 5 for 5 minutes until the cream soft and airy.
Mix on speed Max for 2 minutes until well combined.
Transfer the mixture into a piping bag fitted with a medium open star nozzle.
Place in a fridge until ready to use.
Sliced the cooled ring of choux pastry in half horizontally with a serrated knife.
The tip of the knife should be at all times in the ring hole; do not try to slice the ring like a cake.
Pipe a large rosette of crème mousseline on each section of the pastry base.
Replace the top half of the choux pastry ring.
To serve
Dust with icing sugar.