Ottawa-brest Recipe
Notre version du Paris-Brest, un dessert à base de pâte à choux et crème pralinée.
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Ingredients
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Choux Pastry
Praline Cream
Decoration
Method
Choux Pastry Preparation
Make the Choux Pastry
In a saucepan, combine water, butter, and salt. Bring to a boil, then remove from heat and stir in flour until a dough forms. Let cool slightly. Add eggs one at a time, mixing until fully incorporated. Transfer to a piping bag.
Pipe and Bake
Preheat the oven to 200°C (400°F). Pipe the dough into a circle on a baking sheet lined with parchment paper. Sprinkle with sliced almonds. Bake for 25-30 minutes or until golden brown. Let cool completely.
Praline Cream Preparation
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Incorporate Praline Paste
Gently fold in the praline paste until fully combined. Transfer to a piping bag.
Assembly
Fill and Serve
Once the choux pastry has cooled, slice it in half horizontally. Pipe the praline cream generously onto the bottom half, replace the top, and dust with powdered sugar before serving.