Print

Paris Brest

Close-up Paris Brest texture with almonds and golden crust
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A stunning French dessert with a crisp, almond-studded pastry ring filled with the most luscious hazelnut praline cream. It’s a true showstopper that’s surprisingly achievable in your own kitchen!

Ingredients

Scale

For the Choux Pastry (Pâte à Choux):

  • 120 g Water
  • 120 g Whole Milk
  • 120 g Unsalted Butter, cubed
  • 1 tsp Sugar
  • ½ tsp Salt
  • 140 g Bread Flour, sifted
  • 220 g Eggs (about 4–5 large), lightly beaten, room temperature
  • Almond flakes, for sprinkling

For the Hazelnut Praline Cream (Crème Mousseline):

  • 500 ml Whole Milk
  • 1 tsp Vanilla Extract
  • 120 g Egg Yolks (from about 6 large eggs)
  • 150 g Caster Sugar
  • 30 g Corn Starch
  • 30 g All-Purpose Flour
  • 100 g Unsalted Butter, softened
  • 150 g Hazelnut Praline Paste
  • 250 g Unsalted Butter, softened (for finishing)

For Assembly:

  • Roasted chopped hazelnuts
  • Powdered sugar, for dusting
  • Extra hazelnut praline paste (optional)

Instructions

  1. Make the Choux Dough: In a saucepan, bring the water, milk, butter, sugar, and salt to a simmer. Remove from heat, dump in all the bread flour, and stir vigorously until a dough forms. Return to medium heat and cook for 3-5 minutes, stirring constantly, to dry out the dough.
  2. Add the Eggs: Transfer the dough to a stand mixer. Mix on low for 1 minute to cool slightly. Slowly stream in the beaten eggs, a little at a time, waiting for each addition to be fully incorporated. Stop when the dough is glossy and falls from the paddle in a slow “V” shape.
  3. Pipe & Bake the Rings: Transfer the dough to a piping bag with a French star tip. Pipe three rings onto a lined baking sheet (two side-by-side, one on top). Sprinkle generously with almond flakes. Freeze for at least 1 hour—this is the key to a great rise!
  4. Bake: Bake in a preheated oven at 180°C / 350°F for 35-40 minutes. Do not open the oven door for the first 30 minutes! The rings are done when they are deep golden-brown and feel light. Let cool completely on a wire rack.
  5. Start the Cream: While the rings bake, make the pastry cream. Whisk egg yolks, sugar, corn starch, and flour. Heat the milk and vanilla. Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the pot and cook, whisking, until very thick.
  6. Finish the Cream: Remove from heat and whisk in the first 100g of butter. Press plastic wrap directly onto the surface and chill completely. Once chilled, whip the remaining 250g of butter until light and fluffy. Beat in the praline paste. Then, add the cooled pastry cream one spoonful at a time, mixing until smooth and airy.
  7. Assemble Your Masterpiece: Carefully slice the cooled pastry rings in half horizontally. Sprinkle the bottom half with chopped hazelnuts. Pipe the praline cream generously inside. Dust the top “lid” with powdered sugar and place it gently on top.

Notes

  • Tips & Tricks: For the creamiest filling, make sure your chilled pastry cream and your softened butter are at the same room temperature before whipping them together. This prevents the cream from splitting.
  • Serving Suggestions: This dessert is best served the day it is made to enjoy the contrast between the crisp shell and soft cream. Use a sharp, serrated knife for clean slices.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pastry will soften but will still be delicious. The unfilled, baked pastry rings freeze beautifully for up to a month! Just re-crisp them in a 170°C / 338°F oven for 5-7 minutes before filling.

Find it online: https://recipesh.com/paris-brest/