Crème Paris-Brest

• 175 grams (6⅛ ounces) unsalted butter, at room temperature
• 100 grams (3½</

Prepare your mise en place.

Combine the butter and praline paste in the bowl of a standing electric mixer fitted with the paddle. Mix on medium speed, scraping down the sides of the bowl with a rubber spatula, for about 5 minutes, or until the mixture is thoroughly creamed, light, and fluffy. The praline paste should be completely blended into the butter.

Add the cool pas