Almond choux pastry ring is a ring-shaped puff pastry filled with vanilla pastry cream and sprinkled with almond. A festive dessert perfect for big days like Christmas and family gatherings.
Almond choux pastry ring called Paris-Brest is a French dessert, made with a round of choux pastry, filled with praline cream, and sprinkled with almond.
But in this recipe, I don’t make praline cream. Instead, I use pastry cream combined with whipping cream. It’s really good to be eaten cold after stored in a refrigerator. It is also safe for people with nut allergy.
For the vanilla pastry cream, I use this recipe and it always works well. The texture is on point and really tasty. By the way I substitute the real vanilla with vanilla powder because I don’t have it at the time I make this recipe. It’s still very tasty though!
Almond Choux Ring
In a saucepan combine water, butter, sugar, and salt. Bring to a boil. Then turn off the heat. Add flour and whisk quickly until well combined.
Turn on the heat again and cook for one-two minutes more. Place it in a bowl and let it cool. Add beaten egg and stir vigorously with wooden spoon until uniform and shiny.
Scoop choux dough into a pastry bag with 1-inch plain tip. Make an 8-inch circle on the baking paper. Sprinkle almond flakes on top of the dough.
Bake at 350°F for 50 minutes. After 50 minutes, prick the choux ring to let the steam escape then let it in the oven for 10 minutes with the oven door slightly ajar. Let the choux ring cool completely.
Vanilla Pastry Cream
Add sugar and milk 1 to the pot with medium heat, don’t boil over. In a bowl mix cornstarch, egg yolks, milk 2, vanilla extract. Add to the pot and whisk continuously until the pastry cream has thickened.
Turn off the heat and add cold butter and whisk until combined. Cover it with plastic wrap and pressing it directly onto the surface of the vanilla pastry cream to prevent it from forming a skin on the surface. Let it cool completely in a refrigerator.
Place cold heavy cream in the bowl and whisk until soft peaks.
Whisk the cooled vanilla pastry cream a little bit so the texture will be softer. Then add whipping cream. Then fold it gently until everything is well combined.
Transfer the vanilla pastry cream into a piping bag with ½ inch star tip.
Almond Choux Pastry Ring
Cut the choux ring pastry in a half lengthwise then pipe the vanilla pastry cream on top of the low part of the choux ring. Top with half of the choux pastry.
Refrigerate the almond choux pastry ring 1 hour before serving.
Just before serving, dust almond choux pastry ring with powdered sugar. Enjoy!
Our Other Dessert Recipes:
Almond Choux Pastry Ring
Ingredients
Choux Ring
- 235 ml Water
- 114 g Butter
- 145 g Flour
- 4 Large eggs
- 1/2 tsp Salt
- 1 tbsp Sugar
- 1/2 tsp Vanilla extract
- 1/4 cup Almonds
Vanilla Pastry Cream
- 100 g Sugar
- 1 tsp Vanilla extract
- ⅓ cup Milk 1
- 33 g Cornstarch
- 3 Egg yolk
- ½ cup Milk 2
- 14 g Butter
- ½ tsp Salt
- 1 cup Heavy cream cold
Other Ingredients
- Powdered sugar for dusting
Instructions
Almond Choux Ring
-
In a saucepan combine water, butter, sugar, and salt. Bring to a boil. Then turn off the heat.
-
Add flour and whisk quickly until well combined.
-
Turn on the heat again and cook for one-two minutes more.
-
Place it in a bowl and let it cool.
-
Add beaten egg and stir vigorously with wooden spoon until uniform and shiny.
-
Scoop choux dough into a pastry bag with 1-inch plain tip.
-
Make an 8-inch circle on the baking paper.
-
Sprinkle almond flakes on top of the dough.
-
Bake at 350°F for 50 minutes.
-
After 50 minutes, prick the choux ring to let the steam escape then let it in the oven for 10 minutes with the oven door slightly ajar.
-
Let the choux ring cool completely.
Vanilla Pastry Cream
-
Add sugar and milk 1 to the pot with medium heat, don't boil over.
-
In a bowl mix cornstarch, egg yolks, milk 2, vanilla extract.
-
Add to the pot and whisk continuously until the pastry cream has thickened.
-
Turn off the heat and add cold butter and whisk until combined. Cover it with plastic wrap and pressing it directly onto the surface of the vanilla pastry cream to prevent it from forming a skin on the surface. Let it cool completely in a refrigerator.
-
Place cold heavy cream in the bowl and whisk until soft peaks.
-
Whisk the cooled vanilla pastry cream a little bit so the texture will be softer. Then add whipping cream. Then fold it gently until everything is well combined.
-
Transfer the vanilla pastry cream into a piping bag with ½ inch star tip.
Almond Choux Pastry Ring
-
Cut the choux ring pastry in a half lengthwise then pipe the vanilla pastry cream.
-
Top with half of the choux pastry.
-
Refrigerate the almond choux pastry ring 1 hour before serving.
-
Just before serving, dust almond choux pastry ring with powdered sugar. Enjoy!
M says
This looks divine!! I need to try this myself!
muchbutter says
Thank you so much! Please try 🙂
K. Bullard says
The recipe is missing measurements for milk in choux pastry recipe. Am I missing something?
muchbutter says
Hello, sorry for the confusion! The recipe for the choux pastry don’t use milk. I’ve removed “milk” in the instruction. Thank you. 😊