Apricot and Cardamom Paris-Brest

Ingredients

• Water125g
• Whole milk125g
• Unsalted butter110g
• Caster sugar5g
• Fine salt4g
• Plain flour140g
• Eggs4 large
• Flaked almonds40g
• Fresh apricots500g
• Caster sugar (for apricots)60g
• Ground cardamom3g
• Lemon juice15g
• Blanched hazelnuts150g
• Caster sugar (for praline)120g
• Water (for praline)30g
• Whole milk (for cream)300g
• Egg yolks4
• Caster sugar (for cream)70g
• Cornstarch25g
• Unsalted butter (for cream)150g
• Double cream100g
• Powdered sugar15g

Method

1. 1.Halve and stone apricots. Toss with 60g sugar, cardamom, and lemon juice, then roast at 190°C for 20 minutes until jammy. Cool completely.
2. 2.Toast hazelnuts at 170°C for 12 minutes. Cook 120g sugar and 30g water to a deep amber caramel, pour over hazelnuts on a lined tray. Cool, then blitz to a smooth praline paste.
3. 3.Bring water, milk, butter, sugar, and salt to a boil. Add flour all at once and stir vigorously over medium heat until the dough pulls cleanly from the pan.
4. 4.Transfer dough to a stand mixer. Beat on medium, adding eggs one at a time until silky and ribbon-like (pâte à choux).
5. 5.Pipe two concentric 20cm rings on a lined baking tray using a 14mm nozzle. Scatter flaked almonds over the top.
6. 6.Bake at 200°C for 15 minutes, then reduce to 170°C and bake 20 minutes more. Prop oven door ajar and bake a final 10 minutes until deeply golden and dry. Cool completely.
7. 7.Whisk yolks, 70g sugar, and cornstarch together. Heat milk until steaming, temper into yolks, then cook over medium heat until thick. Cool to 40°C.
8. 8.Beat 150g butter into cooled pastry cream until smooth and aerated. Fold in praline paste. Chill 30 minutes.
9. 9.Whip double cream with powdered sugar to soft peaks. Fold into praline cream.
10. 10.Split the choux ring horizontally. Pipe praline mousseline (crème mousseline) generously on the base. Nestle roasted apricot pieces throughout.
11. 11.Cap with the choux lid, dust lightly with powdered sugar, and serve within 2 hours.