Maria
Indulge in the ultimate Paris-Brest dessert, a delectable pastry filled with hazelnut praline mousseline cream and topped with roasted hazelnuts. This classic French treat is sure to impress with its elegant presentation and rich, nutty flavor.
Why Make This Recipe
If you’re looking to elevate your dessert game with a sophisticated and delicious treat, the Ultimate Paris-Brest is the way to go. The combination of light and airy choux pastry, creamy hazelnut praline mousseline, and crunchy roasted hazelnuts creates a perfect balance of textures and flavors that will wow your taste buds.
How to Make ULTIMATE Paris-Brest
Ingredients:
- 120 g Unsalted butter
- 120 g Water
- 120 g Whole milk
- 2 Large pinch of salt
- 1 Tablespoon Granulated sugar
- 140 g Bread flour
- 220 g Egg
- 75 g Almond flake
- 500 g Whole milk
- 100 g Granulated sugar
- 80 g Egg yolk
- 25 g Corn starch
- 25 g AP flour
- 2 teaspoon Vanilla bean paste
- 50 g Unsalted butter
- 130 g Hazelnut Praline paste
- 150 g Unsalted butter
- 3 tablespoon roasted chopped hazelnuts
- Hazelnut praline paste
Directions:
- Prepare choux pastry rings
- Make hazelnut praline mousseline cream
- Assemble the Paris-Brest
- Fill choux rings with hazelnuts and praline paste
- Pipe hazelnut praline mousseline cream around the choux
- Dust with icing sugar, top with hazelnuts
- Store in the fridge and serve fresh
How to Serve ULTIMATE Paris-Brest
Serve the Ultimate Paris-Brest fresh for the best texture and flavor experience. Pair it with a cup of coffee or tea for a delightful dessert after a meal.
How to Store ULTIMATE Paris-Brest
Store any leftover Paris-Brest in an airtight container in the fridge. Due to the butter content, the mousseline cream may firm up, but it will still taste delicious.
Tips to Make ULTIMATE Paris-Brest
- Ensure all ingredients are at room temperature for a smooth batter and cream.
- Pipe the mousseline cream generously for a decadent filling.
- Decorate the Paris-Brest with extra hazelnuts for a beautiful presentation.
Variation
For a different flavor profile, you can experiment with different nut pastes or flavored creams to fill the Paris-Brest. Get creative with toppings and decorations to customize the dessert to your liking.
ULTIMATE Paris-Brest
Ingredients
Choux Pastry Rings
- 120 g Unsalted butter
- 120 g Water
- 120 g Whole milk
- 2 pinch Salt
- 1 Tbsp Granulated sugar
- 140 g Bread flour
- 220 g Egg
- 75 g Almond flakes
Hazelnut Praline Mousseline Cream
- 500 g Whole milk
- 100 g Granulated sugar
- 80 g Egg yolk
- 25 g Corn starch
- 25 g AP flour
- 2 tsp Vanilla bean paste
- 50 g Unsalted butter
- 130 g Hazelnut Praline paste
- 150 g Unsalted butter
- 3 tbsp Roasted chopped hazelnuts
- Hazelnut praline paste
Instructions
How to Make ULTIMATE Paris-Brest
- Follow the steps to create the choux pastry rings for the Paris-Brest.
- Prepare the luxurious hazelnut praline mousseline cream by combining milk, sugar, egg yolk, corn starch, flour, and vanilla.
- Fill the choux rings with hazelnuts and praline paste, pipe the mousseline cream, and top with roasted hazelnuts. Dust with icing sugar for a stunning finish.
- Keep the Paris-Brest in the fridge until ready to serve, ensuring a delightful and fresh dessert experience.
