Paris-Brest with almond crust and creamy vanilla filling

3. **Assemble the Paris-Brest**:

– Cut the cooled choux pastry circle in half horizontally.
– Transfer the cream filling to a piping bag fitted with a star tip.
– Pour the cream onto the bottom half of the pastry circle.
– Place the top half of the pastry on top, pressing lightly.
– Sprinkle with powdered sugar before serving.

Advice:

– For extra flavor, you can add a tablespoon of praline paste to the cream filling.
– Refrigerate the assembled Paris-Brest for about an hour before serving to allow the flavors to meld.