Paris Brest

Crème pâtissière

• 375 g milk
• 15 g unsalted butter
• 3 eggs
• 30 g white sugar
• 75 g cornflour

Hazelnut praline paste

• 220 g toasted hazelnuts, without skins
• 250 g white sugar
• 20 g glucose syrup
• 1070 g water
• 50 g white vinegar

Choux pastry & Hazelnut cream

• 150 g water
• 80 g unsalted butter, cut into pieces
• 1 pinch salt
• 2 tsp white sugar
• 120 g plain flour
• 4 eggs, 1 egg lightly beaten
• 230 g pouring (whipping) cream

Glaze & assembly

• 10 g soft brown sugar
• 85 g icing sugar, plus extra for dusting
• 1 tsp natural vanilla extract
• 25 - 30 g hot water (see Tips)