Paris–Brest with praline cream

Custard

• 400 g milk
• 1 tbsp natural vanilla extract
• 4 egg yolks
• 40 g white sugar
• 1 pinch sea salt
• 50 g cornflour
• 100 g unsalted butter, cut into pieces

Choux pastry

• 70 g water
• 70 g milk
• 80 g unsalted butter, cut into pieces
• 1 pinch sea salt
• 2 tsp white sugar
• 150 g plain flour
• 4 eggs, 1 lightly beaten, to add to mix (if needed) and egg wash
• 2 tbsp flaked almonds

Hazelnut praline paste

• 220 g hazelnuts, without skin, toasted
• 250 g white sugar
• 20 g glucose syrup
• 1070 g water
• ¼ tsp bicarbonate of soda
• 50 g white vinegar

Assembly

• 100 g unsalted butter, softened, cut into pieces
• icing sugar, to dust