Every holiday deserves a really special dessert. And this classic French creation — a large ring of airy choux pastry filled with the richest praline pastry cream — does the season proud. If you think it resembles a bicycle wheel, you're right: It's named after an 1891 bicycle race that ran from Paris to Brest and back again, and was the precursor of the Tour de France.
Praline and praline "butter" can be made 2 days ahead. Chill butter in an airtight container and keep remaining praline in an airtight container at room temperature.
Pastry cream (without praline "butter" or whipped cream) can be chilled, its surface covered with wax paper and bowl covered with plastic wrap, up to 2 days.
Choux ring can be baked (but not halved) 8 hours ahead and cooled completely, uncovered, then kept, loosely covered with foil (not plastic wrap), at room temperature. Cooled choux ring can also be frozen, tightly wrapped in plastic wrap, 1 week. Thaw completely in wrapping before recrisping in a preheated 350°F oven 10 minutes. Cool to room temperature before proceeding.
Cream filling can be chilled up to 4 hours.
Paris-Brest can be assembled 2 hours before serving and kept at cool room temperature.
