Recipe Information

Makes 6 pastries
Prep Time: 10 minutes
Cook Time: 30 minutes

Will keep in fridge for up to 2 days if wrapped.

• Ingredients •

Praliné Peanuts (makes about 2 cups):
(30 mL) water
1 tsp lemon juice or white vinegar
(100 g) granulated sugar
(270 g) whole toasted & unsalted peanuts

Diplomat Cream:
(140 g) granulated sugar
(30 g) cornstarch
(500 mL) 2% milk
6 large egg yolks
(60 g) unsalted butter, cut into pieces
2 tsp vanilla extract
(7 g) gelatin powder
(30 mL) cold water
(187 g) smooth peanut butter
(250 mL) whipping cream

Choux Paste:
(175 mL) water
(60 mL) 2% milk
(115 g) unsalted butter
2 tsp granulated sugar
½ tsp fine salt
(200 g) all-purpose flour, sifted
4 large eggs, at room temperature
1 egg whisked with 1 Tbsp cold water

Icing sugar, for dusting


Praliné Peanuts:
1. Line baking tray with parchment paper or silicone mat.

2. Measure the water & lemon juice (or vinegar) into a saucepan, then add sugar. Boil over high heat without stirring, and uncovered, until sugar reaches 240°F (116°C) on a candy thermometer.

3. Remove the pot, stir in the peanuts to coat them, then return the pot to the high heat. Stir until the sugar turns a rich amber colour. Quickly scrape the peanuts onto the baking tray and spread them out. Cool the tray on a wire rack completely before using.

4. Chop the praliné by hand for larger pieces or pulse in a food processor for a finer praliné. Store the praliné in an airtight container in the pantry for up to 6 weeks.

Diplomat Cream:
1. Whisk the sugar and cornstarch together in a large saucepan, then whisk in milk, followed by egg yolks. Place the butter and vanilla in a medium heatproof bowl and set a strainer on top.

2. Bring the milk mixture to simmer at just above medium heat while whisking constantly (but not vigorously), until it begins to bubble and is very thick (about 10 minutes). Pour the custard through the strainer, using the whisk to push through. Remove strainer and whisk custard until the butter has melted.

3. Stir the gelatin powder with cold water in a small dish and set aside for a minute.

4. Whisk the gelatin, then peanut butter, into the pastry cream. Place a piece of plastic wrap directly on the custard’s surface. Let cool until it reaches room temperature (about 90 minutes).

5. Using a whisk, or stand mixer with whip attachment, whip the cream until it holds a soft peak. Add cooled custard all at once and fold in until incorporated. Cover and refrigerate until set (at least 2 hours).

Choux Paste:
1. Bring water, milk, butter, sugar and salt to simmer in a medium saucepan over medium-high heat. Reduce heat to low and stir in flour with a wooden spoon, stirring vigorously until the dough no longer sticks to sides of the pot. Scrape into a large bowl.

2. Using electric beaters, or stand mixer with paddle attachment, beat paste at medium speed for a minute or two to cool.

3. Break four large eggs into a bowl and whisk to blend a little. Add a third of the eggs to the flour mixture while beating at medium speed, and mix until blended, scraping down the sides of the bowl. Add remaining eggs in two more additions, blending and scraping the bowl after each addition, until a smooth paste. Work with the choux paste while warm.

4. Preheat oven to 400°F (200°C). Trace six 3½-inch (9 cm) circles onto parchment paper. Turn the sheets upside down (marker lines face down) onto baking tray.

5. Spoon the choux paste into large piping bag fitted with large plain or star tip. Pipe paste rings following the traced lines, then pipe a second ring inside the first rings. Pipe a third ring over the seam where the two bottom rings meet. Brush the Paris-Brests with the whisked egg.

6. Bake the pastry rings for 15 minutes, then reduce the oven to 375°F (190°C) and bake for another 12 to 15 minutes, until a rich golden brown.

7. Let the pastries cool on the tray on a rack for 10 minutes, then gently lift them off the tray to cool completely on the rack before filling.

8. Slice each choux ring in half horizontally. Fit a large piping bag with a large star tip and fill with the chilled diplomat cream. Pipe generous dots onto the bottom half of each choux ring. Sprinkle with the chopped peanut praliné. Set the top half of each choux ring on the filling and gently press it in place. Dust generously with icing sugar and chill until ready to serve.


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