ULTIMATE Paris-Brest
Discover the art of dessert-making with the Ultimate Paris-Brest. A delightful pastry filled with luxurious hazelnut praline mousseline cream and adorned with roasted hazelnuts for a decadent treat.
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.
Notes
Experiment with different nut pastes and creams for unique flavors.