Paris-Brest with praline buttercream

Keep 4 whole eggs for the choux. Separate the other 9 eggs and reserve their yolks. Heat 250 ml water with 100 g butter and salt. At the boil, remove from the heat and add the flour at once. Mix, then stir over gentle heat until the paste comes away from the pan. Cool for 5 minutes. Beat the reserved whole eggs and gradually mix in, fully incorporating each addition until smooth.

Heat the oven to 180 °C. Draw a circle about 25 cm across on baking paper, turn over and place on a tray. Pipe 2 rings side by side, then 1 ring over their join. Brush with 1 reserved yolk. Add the almonds and 10 g icing sugar. Bake for about 35 minutes without opening until risen, golden and firm. Cool on a rack for about 45 minutes.

While the ring cools, heat the sugar with the reserved 75 ml water to 121 °C. Whisk the reserved 8 yolks. Slowly pour in the syrup while whisking on low speed, keeping it clear of the whisk. Beat until fully cool. Gradually beat in the remaining 250 g very soft butter, then the praline paste, until smooth and airy.

Split the cold ring horizontally with a serrated knife. Pipe buttercream rosettes onto the base and replace the top. Chill for about 60 minutes to firm the cream. Dust with the reserved 40 g icing sugar.