Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Paris Brest with Hazelnut Praline Crème Mousseline Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 28 reviews

Paris Brest is a classic French pastry featuring light and airy choux pastry rings filled with a rich and creamy hazelnut praline mousseline cream. This elegant dessert combines crispy almond-topped choux with a luscious hazelnut-infused pastry cream, making it perfect for special occasions or indulgent treats.

  • Total Time: 1 hour 30 minutes plus chilling and freezing times
  • Yield: 3 Paris Brest rings, each 19 cm (7.5 inches) in diameter

Ingredients

For the Choux Pastry

  • 120 g (½ cup) Unsalted butter (82% European style), room temperature, in chunks
  • 120 g (½ cup) Water
  • 120 g (½ cup) Whole milk
  • ½ teaspoon Salt
  • 1 teaspoon Granulated sugar
  • 140 g (1 cup) Bread flour (high protein, ~13%)
  • 220 g Egg (approx. 4 eggs), lightly beaten, room temperature
  • 75 g (¾ cup) Almond flakes

For the Praline Crème Mousseline

  • 480 g (2 cups) Whole milk (3% fat)
  • 100 g (½ cup) Granulated sugar
  • 80 g (⅓ cup) Egg yolk (approx. yolk of 4 eggs)
  • 25 g (⅕ cup) Corn starch
  • 25 g (⅕ cup) All-purpose flour
  • 2 teaspoons Vanilla extract
  • 57 g (¼ cup) Unsalted butter, room temperature (for pastry cream)
  • 115 g (1 cup) Hazelnut praline paste (homemade or store-bought)
  • 150 g (⅔ cup) Unsalted butter, room temperature (for mousseline cream)

For Assembling

  • 3 tablespoons Roasted chopped hazelnuts
  • Hazelnut praline paste (homemade or store-bought)

Instructions

  1. Prepare the Choux Pastry Dough: Sift the bread flour and set aside. In a saucepan, combine butter, water, milk, salt, and sugar; heat over medium until it begins to simmer, avoiding boiling. Remove from heat and stir in the flour all at once with a rubber spatula until smooth and lump-free. Return to stove and cook over medium heat for 3-5 minutes, stirring constantly until a thin film forms at the bottom of the pan.
  2. Incorporate Eggs: Transfer dough to stand mixer bowl and mix on low with paddle attachment for about a minute to cool slightly. Gradually add lightly beaten eggs one spoonful at a time, mixing fully between additions until dough is glossy, pipeable, and falls in a V shape from the paddle. Adjust egg quantity as needed for consistency.
  3. Pipe and Chill Dough Rings: Transfer dough to a piping bag fitted with 0.5-inch Wilton 6b French star nozzle. Refrigerate for 1 hour. Pipe two touching rings side by side and a third ring on top forming a triple layer approximately 14 cm (5.5 inches) in diameter on perforated baking mat or parchment paper. Repeat to make three rings total. Sprinkle almond flakes evenly over dough. Freeze for at least 1 hour.
  4. Bake Choux Rings: Preheat oven to 200°C (392°F), no fan. Place frozen choux rings into oven, reduce temperature to 170°C (338°F), and bake for 40 minutes without opening oven door during first 30 minutes. The choux should be golden, puffed, and not deflate. Cool completely on a wire rack.
  5. Make Pastry Cream: Whisk sugar and egg yolks until fluffy. Add cornstarch, flour, and vanilla, mixing to smooth. Heat milk until just simmering and temper egg mixture by slowly whisking in milk. Return to saucepan, cook over medium heat stirring constantly until it thickens and boils, then cook 1 minute more, whisking to eliminate lumps. Remove from heat and strain if needed. Mix in 57 g softened butter until smooth. Cover surface with plastic wrap and chill until completely cool.
  6. Prepare Praline Crème Mousseline: Whip 150 g room temperature butter for 1-2 minutes until creamy. Add hazelnut praline paste and mix to combine. Gradually add room temperature pastry cream in four increments, whipping medium speed until a stable but fluffy cream forms. Avoid overwhipping. Pipe the mousse into a piping bag fitted with Wilton 1M or French star nozzle. Chill 30-60 minutes if too soft but avoid over chilling.
  7. Assemble Paris Brest: Slice the top off each choux ring. Sprinkle approximately 1 tablespoon chopped roasted hazelnuts evenly in the hollow of each bottom ring and drizzle hazelnut praline paste on top. Pipe the praline mousseline cream generously over the bottom ring. Replace the top ring and dust with powdered sugar. Garnish with additional chopped hazelnuts and hazelnut skins. Serve immediately for best texture and freshness. Store leftovers refrigerated up to 1 day.

Notes

  • Use a digital scale for accurate measurements to ensure baking success.
  • The amount of eggs in the choux dough may vary depending on moisture content and flour type; look for a thick but pipeable dough.
  • Choux dough needs to be chilled before piping to hold shape better during baking.
  • Do not open the oven door during the first 30 minutes of baking to avoid choux collapse.
  • Praline paste can be homemade or store-bought; homemade praline adds deeper flavor.
  • Mousseline cream should be at room temperature when mixing to prevent curdling.
  • Paris Brest is best served immediately after assembling to maintain crispiness.
  • Leftovers should be stored in the refrigerator and consumed within a day due to loss of texture.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/paris-brest-with-hazelnut-praline-creme-mousseline-recipe/