Paris-Brest

A ring of choux pastry split and filled with hazelnut praline mousseline cream, dusted with icing sugar.

Ingredients

• 500g fresh mussels
• 1 cup baguette
• 1 tbsp sliced leeks
• a pinch of cracked black peppercorns
• 1/4 cup unsalted butter
• 2 carrots, chopped
• a handful of fresh parsley, chopped
• a generous spoonful of crème fraîche
• 1 cup chicken stock
• 1 tsp herbes de Provence

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with extra-virgin olive oil.

2. 2

   In a large bowl, whisk together the puff pastry and fresh thyme until evenly combined.

3. 3

   In a separate bowl, blend the Gruyère cheese with the dry red wine until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 35 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with chives or a dusting of cognac.

8. 8

   Slice or portion into servings and serve.

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