Cupcakes Paris-Brest

For this dish, be sure to treat the nuts with utmost tenderness. Moisten (with steam) and gently separate before bringing them back together, with the sticky, sugary concocktion.

Ingredients

For praline

1 cup hazelnuts

½ cup sliced almonds

½ cup sugar

For cream filling

1 cup whole milk

3 large egg yolks

½ cup sugar

2 Tablespoons cornstarch

2 Tablespoons butter

1 teaspoon vanilla

1 cup chilled heavy cream

For cupcakes

1 stick butter, at room temperature

3 Tablespoons sugar

2 eggs, at room temperature

1 teaspoon almond extract

½ cup almond flour (finely ground almonds)

½ cup all-purpose flour

1 teaspoon baking soda

3 Tablespoons sliced almonds

Directions

For praline:

Place hazelnuts in a shallow baking pan in a single layer and toast until skins split and nuts turn golden, typically 10-15 minutes in a 350° oven. Remove from oven and wrap in a tea towel to allow them to steam for up to ten minutes. Meanwhile, toast the almonds in a similar fashion for 5-10 minutes. (Watch carefully so they don’t burn.) Rub the towel into the hazelnuts to remove the skins then discard. Add toasted almonds to hazelnuts in a bowl.

Cook sugar over low to medium heat until caramelized, swirling continuously to prevent burning. Stir nuts into caramel then transfer to a baking pan with parchment paper. Spread and allow to cool, about 30 minutes.

When cool, crush and blend in food processor until praline reaches the consistency of smooth nut butter.

For cream filling:

Simmer milk over medium heat. In metal bowl, whisk together yolks, sugar, cornstarch, and salt.

Stir in small amount of milk into yolks, then gradually add all of milk to yolk-mixture. Whisk constantly and simmer until mixture becomes smooth (3-6 minutes). Remove from heat and stir in butter and vanilla. Cover surface with parchment paper and chill at least one hour.

Beat cream until stiff peaks form. Beat pastry cream until smooth, then mix in praline butter. Gently fold in whipped cream to pastry and chill until needed.

For cupcakes:

Cream together butter and sugar, then add eggs and almond extract. Gradually add both flours and baking soda. Divide among one dozen cupcake wrappers in pan and bake for 15-20 minutes at 350°. Sprinkle sliced almonds on top after first five minutes of baking.

When cupcakes have cooled, slice each one in half and spoon a generous portion of cream filling into the middle. Replace the cupcake top, and share with loved ones.