Traditional Paris-Brest

Discover the history of Paris Brest.

1. Caramelised Hazelnuts

   • 100 gr. raw hazelnuts
   • 100 gr. vanilla or white sugar
   • 85 gr. 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 gr. raw hazelnuts
   • 100 gr. vanilla or white sugar
   • 3 gr. 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 gr. whole milk
   • 255 gr. hazelnut praline
   • 170 gr. butter
   • 85 gr. egg yolk (5)
   • 80 gr. heavy cream (35% fat)
   • 65 gr. cornflour
   • 40 gr. vanilla or white sugar
   • 5 gr. 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 gr. eggs (2)
   • 70 gr. all purpose flour
   • 65 gr. whole milk
   • 65 gr. water
   • 55 gr. butter
   • 1 gr. 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 gr. hazelnut praline
   • 20 gr. 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.

You might be interested ...

Check out these other recipes.

Mini Paris Brest with gianduja cream

Pistachio chocolate cake

Coffee hazelnut cake