Claire is back in the studio kitchen for another round of “Try This at Home,” a series that guides you through different baking projects and techniques.

This time, she’s making a stunning classic: Paris-Brest, a ring of pâte à choux filled with praline-flavored mousseline.

Get the recipe: https://nyti.ms/3i0eCSc

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).