whisking the mixture for 2 to 3 minutes, which cools it by incorporating cold air If it still looks too soft, place the entire bowl in the refrigerator for 30 minutes, then place it over a bowl filled with ice for 10 minutes and mix every 2 minutes Return to the mixer and whip again It should now be firm enough to pipe If the mixture looks a little grainy, that means that it is slightly too cold Bring the bowl out of the mixture and place it in a sink filled with 2 inches of hot water for 30 seconds Whisk again in the mixer and you should see it turn smooth and shiny STORAGE Paris-Brest can be refrigerated for 24 hours and can be frozen for up to 1 month JACQUY’S TAKEAWAYS >> This is the kind of dessert that is so rich but also so good It combines the creamy feel of a pastry cream and butter with the nutty flavor profile of the praline paste >> You can always sprinkle some crushed caramelized nuts onto the piped swirls of cream and enhance them with chocolate decorations; this will add a wonderful additional texture ... JACQUY’S TAKEAWAYS >> This is the kind of dessert that is so rich but also so good It combines the creamy feel of a pastry cream and butter with the nutty flavor profile of the praline paste >> You can always... grainy, that means that it is slightly too cold Bring the bowl out of the mixture and place it in a sink filled with 2 inches of hot water for 30 seconds Whisk again in the mixer and you should see it turn smooth and shiny... of the praline paste >> You can always sprinkle some crushed caramelized nuts onto the piped swirls of cream and enhance them with chocolate decorations; this will add a wonderful additional texture