Traditional Paris-Brest

Discover the history of Paris Brest.

1. Caramelised Hazelnuts

   • 100 g raw hazelnuts
   • 100 g vanilla or white sugar
   • 85 g water

   • We start by heating the sugar and water in a saucepan over medium heat until it comes to a boil.
   • Meanwhile, we chop the hazelnuts into small pieces.
   • When the sugar has completely dissolved and the water starts to boil, we turn off the heat and pour it over the chopped hazelnuts in a bowl. Set aside for 15 minutes.
   • After the time has passed, strain the hazelnuts, spread them on a baking tray, and bake for 15 minutes at 160ºC.
   • Let them cool at room temperature and set aside.

2. Hazelnut Praline

   • 250 g raw hazelnuts
   • 100 g vanilla or white sugar
   • 3 g salt

   • On a baking tray, spread the hazelnuts and bake them for 20 minutes at 180ºC.
   • Meanwhile, in a pan, heat the sugar over medium heat until it turns into a dark amber caramel.
   • Immediately turn off the heat and pour the caramel onto a tray. Let it cool at room temperature until it crystallises completely.
   • Then, place the toasted hazelnuts in a food processor along with the caramel and blend until it becomes a smooth, shiny liquid paste.
   • Add the salt and set aside.

3. Hazelnut Mousseline Cream

   • 400 g whole milk
   • 255 g hazelnut praline
   • 170 g butter
   • 85 g egg yolk (5)
   • 80 g heavy cream (35% fat)
   • 65 g cornflour
   • 40 g vanilla or white sugar
   • 5 g gelatine

   • First, soak the gelatine in a glass of cold water for about 10 minutes.
   • In a saucepan, heat the milk and cream over medium heat until it begins to boil.
   • Meanwhile, in a bowl, whisk together the egg yolks, sugar, and cornflour until smooth and lump-free.
   • Once the milk mixture is about to boil, pour it over the yolk mixture and whisk to combine.
   • Then, return the mixture to the heat and cook over medium heat until it thickens, stirring constantly with the whisk.
   • Then, turn off the heat, transfer the mixture to a container, add the butter along with the praline, and emulsify with a hand blender.
   • Cover with cling film in contact with the cream, let it cool at room temperature, and refrigerate for at least 6 hours.

4. Choux Pastry

   • 125 g eggs (2)
   • 70 g all purpose flour
   • 65 g whole milk
   • 65 g water
   • 55 g butter
   • 1 g salt"

   • In a saucepan, heat the water, milk, salt, and butter over medium heat until completely melted.
   • Then, add the flour all at once and mix with a spatula.
   • Cook the mixture for about 2-3 minutes, stirring the dough to ensure the flour is properly cooked.
   • After the time has passed and the dough is smooth, lump-free, and starting to form a thin crust at the bottom of the pan, remove it from the heat and transfer it to a bowl.
   • Let the dough cool slightly and add the eggs one at a time, mixing with the spatula.
   • Transfer the dough to a piping bag fitted with a 1.5 cm star nozzle.
   • On a baking tray lined with parchment paper or a silicone mat, mark a circle of 20 cm in diameter and pipe two rings of dough next to each other, one on the inside of the circle and one on the outside.
   • Finally, pipe a third ring of dough on top and between the other two, generously sprinkle with icing sugar, and bake at 170ºC for 30 minutes, then at 150ºC for 20 minutes.
   • Let it cool at room temperature and set aside.

5. Assembly

   • 100 g hazelnut praline
   • 20 g powdered sugar

   • Start by cutting the choux pastry disc in half.
   • Inside the bottom half, spread half of the praline and half of the caramelised hazelnuts.
   • Now, take the hazelnut mousseline cream out of the fridge and whip it for 1-2 minutes on medium-high speed until slightly thickened.
   • Then, transfer the cream to a piping bag fitted with a 2 cm star nozzle and pipe it in a spiral shape over the praline and caramelised hazelnuts.
   • Next, place the remaining praline into a piping bag fitted with a 2 cm petal nozzle and pipe it over the hazelnut mousseline cream.
   • Now, sprinkle the remaining caramelised hazelnuts over the praline and cream as desired.
   • Finally, dust the top half of the choux pastry disc with icing sugar and place it on top of the other half.
   • Store in the fridge until ready to serve, and let it sit at room temperature for 15 minutes before serving.

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