A traditional French dessert made of choux pastry and a praline-flavored cream, often shaped into a circle to resemble a bicycle wheel.
Preparation time
45min
Cooking time
35min
Ingredients
6 Servings
- 50 g butter
- 200 g butter
- 40 g cornstarch
- 3 eggs
- 75 g flour
- 100 g hazelnut paste
- 500 ml milk
- 1 pinch salt
- 100 g sugar
- 125 ml water
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a saucepan, bring the water, butter, and salt to a boil.
Step 3
Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Step 4
Return the pan to the heat and cook for another 2 minutes to dry out the dough, stirring constantly.
Step 5
Allow the dough to cool slightly, then add the eggs one at a time, beating well after each addition until smooth and glossy.
Step 6
Transfer the dough to a piping bag fitted with a large round tip and pipe a ring onto a baking sheet lined with parchment paper.
Step 7
Bake for 30-35 minutes or until golden and puffed. Allow to cool completely.
Step 8
For the cream filling, heat the milk in a saucepan until just boiling.
Step 9
In a bowl, whisk together the sugar and cornstarch, then gradually whisk in the hot milk.
Step 10
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and boiling.
Step 11
Remove from heat and stir in the butter and hazelnut paste until smooth.
Step 12
Allow the cream to cool completely, then transfer to a piping bag fitted with a star tip.
Step 13
Slice the choux ring horizontally and pipe the cream filling onto the bottom half. Replace the top half of the choux ring.
Step 14
Dust with powdered sugar before serving.