Indulge in the Decadent Delight of Paris-Brest

1. Preheat your oven to 180°C.
2. In a saucepan, bring water, butter, salt, and sugar to a boil. Add the flour all at once and stir vigorously until the dough begins to pull away from the sides of the pan.
3. Remove the mixture from the heat and gradually beat in the eggs, one at a time, until fully incorporated.
4. Transfer the choux pastry to a piping bag and pipe a ring onto a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until the pastry is golden and puffed up.

Part 2: Making the praline cream