Delight in every bite with this Honey and Almond Paris–Brest

To craft a sumptuous Honey and Almond Paris-Brest, begin by preparing a luscious choux pastry base. Whip 200ml of cream to soft peaks, if desired, for a lighter finish. In a mixing bowl, combine softened butter and sugar until a smooth consistency is achieved. Gradually incorporate flour and ground almonds, blending to form a soft dough.

Roll this dough between two sheets of baking paper to a thickness of 2 to 3mm. Freeze for 15 to 20 minutes to ensure firmness. Cut strips or shapes suitable for your choux ring and keep frozen until ready to use.

Preheat the oven to 200°C (fan 180°C) and line a baking tray with parchment paper. In a saucepan, combine water, butter, sugar, and salt, bringing to a rolling boil. Remove from heat and stir in flour until smooth. Return the pan to medium heat, cooking constantly until the dough pulls away from sides and forms a thin film on the pan's bottom.

Transfer to a bowl and allow to cool for 3 to 4 minutes. Gradually add egg whites, mixing thoroughly after each addition until the dough becomes glossy and pipes smoothly. A piping bag fitted with a plain nozzle is needed for this stage. Pipe a ring approximately 18 to 20cm in diameter, followed by a second ring on top, and if desired, a third ring inside for added height. Gently place frozen craquelin on top of the piped choux.

Bake at 200°C (fan 180°C) for 15 minutes, then reduce the temperature to 170°C and continue baking for an additional 25 to 30 minutes until the choux turns deeply golden and is thoroughly dry. Turn the oven off, crack the door slightly, and let the choux sit inside for 10 minutes to dry out fully. Once cooled completely on a rack, it's ready for assembly.

For the honey and almond topping, line a tray with baking paper. Heat sugar in a saucepan over medium heat until melted and turns a deep amber caramel. Add almonds and stir to coat, then pour onto the prepared tray and allow to cool completely. Once hardened, break into pieces and pulse in a food processor until it forms a smooth praline paste.

Simultaneously, heat milk in a saucepan until steaming. In a separate bowl, whisk egg yolks, sugar, and cornflour until smooth. Slowly pour the hot milk into the yolk mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat, stir in praline paste and honey, then transfer to a bowl and cover with cling film. Cool completely.

For a lighter texture, gently fold in whipped cream after the custard cools. To assemble the Paris-Brest, slice the pastry horizontally using a serrated knife. Pipe the cooled praline custard generously over the base, then replace the top. Finish with a light dusting of icing sugar or flaked almonds. For an unfilled version, bake a day ahead and store airtight. It's best to enjoy the Paris-Brest within 6 to 8 hours after assembling for the optimal texture.