Hazelnut Paris-Brest

Name: Hazelnut Paris-Brest
Ingredients: 1 cup hazelnuts; 1/4 cup sliced almonds (3/4 oz); 1/2 cup granulated sugar; 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; 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; a pastry bag; a 5/8-inch plain tip; a 1/2-inch open-star tip

21 ingredients

1 steps

Ingredients

1 cup hazelnuts
1/4 cup sliced almonds (3/4 oz)
1/2 cup granulated sugar
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
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
a pastry bag; a 5/8-inch plain tip; a 1/2-inch open-star tip

Directions

1

["Put oven rack in middle position and preheat oven to 350\u00b0F.", "Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are golden, 10 to 15 minutes. Remove from oven (leave oven on), then wrap hazelnuts in a kitchen towel and let steam 5 to 10 minutes. Rub hazelnuts in towel to remove loose skins (some skins may not come off), then transfer hazelnuts to a small bowl, discarding skins. While hazelnuts steam, toast almonds in baking pan until golden, 5 to 8 minutes, then add to bowl with hazelnuts. Lightly grease pan and set aside.", "Cook sugar in a dry small heavy skillet over moderate heat, swirling skillet, until sugar begins to melt, about 2 minutes. Continue to cook, swirling skillet, until sugar is melted into a deep golden caramel, 2 to 3 minutes more. Remove from heat and, working quickly, stir in nuts to coat, then transfer mixture to greased baking pan, spreading slightly. Let stand at room temperature until hardened and cool, about 30 minutes.", "Transfer praline to a heavy-duty sealable plastic bag and seal bag, pressing out excess air. Coarsely crush praline in bag using a rolling pin or bottom of a heavy skillet, then transfer three fourths to a food processor and puree until it becomes a smooth, creamy \"butter