Hazelnut Paris-Brest

Name: Hazelnut Paris-Brest
Ingredients: For praline; 1 cup hazelnuts; 1/4 cup sliced almonds (3/4 oz); 1/2 cup granulated sugar; For cream filling; 1 cup whole milk; 3 large egg yolks; 1/3 cup granulated sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 2 tablespoons unsalted butter; 1/2 teaspoon vanilla; 3/4 cup chilled heavy cream; For choux pastry; 1 cup water; 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes; 1 teaspoon granulated sugar; 1/2 teaspoon salt; 1 cup all-purpose flour; 4 whole large eggs; 1 large egg yolk, lightly beaten with 1 tablespoon water; 3 tablespoons sliced almonds; 1 tablespoon confectioners sugar plus additional for dusting; Special equipment: a pastry bag; a 5/8-inch plain tip; a 1/2-inch open-star tip

Hazelnut Paris-Brest was pinched from <a href="http://www.epicurious.com/recipes/food/views/hazelnut-paris-brest-233283" target="_blank">www.epicurious.com.</a>

"Every holiday deserves a really special dessert. And this classic French creation ? a large ring of airy choux pastry filled with the richest praline pastry cream ? does the season proud. If you think it resembles a bicycle wheel, you're right: It's named after an 1891 bicycle race that ran from Paris to Brest and back again, and was the precursor of the Tour de France. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Every holiday deserves a really special dessert. And this classic French creation — a large ring of airy choux pastry filled with the richest praline pastry cream — does the season proud. If you..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Every holiday deserves a really special dessert. And this classic French creation — a large ring of airy choux pastry filled with the richest praline pastry cream — does the season proud. If you..."); }); }..."

INGREDIENTS
•
For praline
•
1 cup hazelnuts
•
1/4 cup sliced almonds (3/4 oz)
•
1/2 cup granulated sugar
•
For cream filling
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1 cup whole milk
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3 large egg yolks
•
1/3 cup granulated sugar
•
3 tablespoons cornstarch
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1/4 teaspoon salt
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2 tablespoons unsalted butter
•
1/2 teaspoon vanilla
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3/4 cup chilled heavy cream
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For choux pastry
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1 cup water
•
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes
•
1 teaspoon granulated sugar
•
1/2 teaspoon salt
•
1 cup all-purpose flour
•
4 whole large eggs
•
1 large egg yolk, lightly beaten with 1 tablespoon water
•
3 tablespoons sliced almonds
•
1 tablespoon confectioners sugar plus additional for dusting
•
Special equipment: a pastry bag; a 5/8-inch plain tip; a 1/2-inch open-star tip

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