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Happy Birthday... to me! Indeed today for the 1st of September, I wanted to prepare an iconic French pastry. The Paris-Brest has always been a major challenge to me, for its delicate and breakable choux crown and its praline mousseline cream which both needs to be silky yet firm, to be piped easily. Nevertheless with a little bit of precision here is my Paris-Brest, and I must say I'm quite proud. My recipe is classical with a typical craquelin topping. My crown is made of 12 choux, but I still have enough choux pastry to make 6 extra choux, that went directly to our stomach!  Please note that the measurements are made only in grams for this specific recipe because the cup/oz system is not accurate enough for a Paris-Brest.  Pour 1 Paris-Brest. Ingredients Choux pastry - 120 g flour - 180 g water - 75 g butter - 3 eggs - 1 tablespoon sugar - 1 pinch salt. Mousseline cream - 40 cl milk (2 cups) - 3 egg yolks - 80 g sugar - 40 g flour - 200 g butter - 75 g praline paste. Craquel...