Name: Decadent Paris Brest with Hazelnut Praline and Mousseline Cream Recipe
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: 120 g Unsalted butter (82% European style, room temperature, in chunks); 120 g Water; 120 g Whole milk; ½ teaspoon Salt; 1 teaspoon Granulated sugar; 140 g Bread flour (high protein, ~13%); 220 g Egg (approx. 4 large eggs, room temperature); 75 g Almond flakes; 480 g Whole milk (3% fat); 100 g Granulated sugar; 80 g Egg yolk (approx. yolk of 4 large eggs); 25 g Corn starch; 25 g All-purpose flour; 2 teaspoons Vanilla extract; 57 g Unsalted butter (room temperature, 82% fat); 115 g Hazelnut praline paste (homemade or store bought); 150 g Unsalted butter (room temperature, 82% fat); 3 tablespoons Roasted chopped hazelnuts; Hazelnut praline paste (for drizzling); Powdered sugar (for dusting); Additional hazelnuts and hazelnut skins (for garnish)

Jump to Recipe· 4.1 from 34 reviews

If you’re craving a dessert that’s as impressive to look at as it is to taste, the Decadent Paris Brest with Hazelnut Praline and Mousseline Cream Recipe is the answer. This classic French pastry combines airy, golden choux dough shaped into elegant rings, filled with a luxuriously smooth mousseline cream enriched by nutty hazelnut praline. Each bite brings together crisp textures, creamy indulgence, and deep toasted hazelnut flavors that dance on your palate like a true celebration of French patisserie. Trust me, once you try this exquisite cake, it will quickly become a cherished favorite you’ll love sharing with friends and family.

Ingredients You’ll Need

The image shows two side-by-side close-up shots of a round pastry being made on a white marbled surface. On the left, a piping bag is squeezing smooth light beige dough into a round spiral shape on a black silicone mat with a red border. The dough has a ridged texture from the piping bag and forms one thick layer. On the right, a woman's hand is sprinkling thin, pale almond slices evenly over the same round dough shape on the black silicone mat. The almond slices cover the top of the dough ring in a scattered pattern. Photo taken with an iphone --ar 4:5 --v 7

Even though this recipe looks like an intricate masterpiece, it relies on simple yet essential ingredients. Each one plays a crucial role—whether building the perfect choux pastry, creating the smoothest pastry cream, or enhancing the richness and texture of that hazelnut praline mousseline filling.

Unsalted butter (82% European style): Provides richness and helps achieve a flaky, tender choux dough and silky mousseline cream.
Whole milk: Vital for moistening the dough and enriching the pastry cream with creaminess.
Bread flour (high protein): Gives the choux structure so it puffs up just right with a light crumb.
Granulated sugar: Adds subtle sweetness balancing the richness throughout the pastry.
Eggs: Essential for the choux dough’s rise and the cream’s silkiness—room temperature eggs blend best.
Almond flakes: Toasted for crunch and a delicate nutty topping on the choux rings.
Egg yolk, corn starch, all-purpose flour, vanilla extract: Combine to smooth into that dreamy pastry cream base that sets perfectly.
Hazelnut praline paste: The star component turning ordinary cream into a heavenly hazelnut treat—homemade or store bought works fine.
Chopped roasted hazelnuts: Adds bold crunch and intense flavor within and atop your filling.

How to Make Decadent Paris Brest with Hazelnut Praline and Mousseline Cream Recipe

Step 1: Create the Perfect Choux Pastry

Start by heating butter, water, milk, salt, and sugar gently until just about to simmer. Stir in the bread flour all at once off the heat, then return to the stove to dry the dough slightly. This drying step is key for the dough to hold its shape and puff beautifully. After cooling briefly, incorporate eggs one spoonful at a time while stirring until your dough achieves that shiny, pipe-able consistency. Remember, the dough should flow slowly off your spatula in a thick V shape—this signals you’ve nailed it. Pipe three stacked rings carefully, dust with almond flakes, freeze for an hour, and then bake low and slow until golden and puffed.

Step 2: Whip Up the Luscious Pastry Cream

This is where careful technique shines. Whisk together egg yolks, sugar, cornstarch, flour, and vanilla until silky smooth. Temper the eggs by slowly adding hot milk while whisking constantly, then return to heat and cook gently until it thickens. The magic here is achieving a thick, velvety base that isn’t lumpy. Stir in room temperature butter until the cream cools completely with no skin forming on top—covering with plastic wrap ensures a flawless texture perfect for blending into mousseline cream.

Step 3: Assemble the Hazelnut Mousseline Cream

Whip softened butter until fluffy before mixing in the hazelnut praline paste—it’s the flavor bomb that ties everything together. Gradually add the cooled pastry cream in stages, whipping just enough to get a stable yet airy texture. This mousseline cream is truly where decadence lives, with that ethereal lightness combined with the unmistakable, rich nutty flavor. Pipe this heavenly cream generously over chopped roasted hazelnuts nestled inside your choux rings.

Step 4: Assembly and Finishing Touches

Slice the baked choux rings horizontally and sprinkle chopped roasted hazelnuts along the base. Drizzle with hazelnut praline paste for an extra hit of softness. Pipe the luscious mousseline cream around and replace the tops gently. A dusting of powdered sugar and a sprinkle of whole or chopped hazelnuts on top completes this stunning dessert. The delicate contrast between the crisp shell, crunchy nuts, and creamy filling is irresistible.

How to Serve Decadent Paris Brest with Hazelnut Praline and Mousseline Cream Recipe

The image shows a round cream-filled pastry ring with a flaky, golden-brown crust topped with sliced almonds and lightly dusted with powdered sugar. The ring is split open, revealing two thick layers: the bottom layer is a light brown cream filling with a smooth texture, and the top layer is a lighter, whipped cream filling with a fluffy look. The bottom pastry crust is visible beneath the cream, and a few whole nuts are scattered on top as decoration. The pastry sits on crumpled white paper on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar is classic and beautiful, but adding finely chopped hazelnuts or even toasted hazelnut skins elevates the nutty flavor and adds texture. For a bit of elegance, sprinkle some edible gold flakes or a drizzle of dark chocolate for contrast.

Side Dishes

This rich Paris Brest pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream to balance the decadence. A fresh berry salad on the side adds brightness and a tart counterpoint to the nutty sweetness.

Creative Ways to Present

Serve each ring whole for a striking centerpiece or slice into individual portions for a refined presentation. Pair it alongside a pot of strong espresso or a glass of dessert wine for an indulgent French-inspired experience that will wow guests and turn a simple get-together into something special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap the Paris Brest tightly in plastic wrap and refrigerate. The pastry cream filling means the choux will soften over time, so it’s best enjoyed within 2 days for optimal texture.

Freezing

Freezing the assembled Paris Brest is not recommended because the delicate texture of the choux and cream will be compromised. However, you can freeze the baked choux rings before filling by double wrapping them; thaw fully before assembling.

Reheating

To refresh your choux rings before assembling, briefly warm them in a low oven (around 150°C / 300°F) for a few minutes to regain crispness. Avoid reheating after filling as the cream will melt and lose its structure.

FAQs

Can I make the hazelnut praline paste at home?

Absolutely! Making your own hazelnut praline paste involves caramelizing sugar and blending it with toasted hazelnuts until smooth. It’s worth the effort for the fresh, intense flavor, but store-bought versions do work well if you’re short on time.

What’s the best flour to use for the choux pastry?

A high-protein bread flour is best because it gives the dough enough strength to puff up nicely while maintaining a tender crumb. All-purpose flour can be used but expect slightly less rise.

How do I know when the choux dough has the right consistency?

The dough should fall slowly from your spatula in a thick V shape without running off too quickly. It should be glossy and pipe smoothly without being too sticky or dry. Adding eggs gradually helps you control this perfectly.

Can I prepare the mousseline cream a day in advance?

Yes, you can make the mousseline cream a day early and keep it refrigerated, covered tightly. Before using, give it a gentle whisk to restore the creamy texture, but avoid re-whipping vigorously to prevent breaking the emulsion.

Why is the Paris Brest best eaten fresh?

Because of the delicate choux shell, once filled with cream, it starts to soften and lose its signature crispness. Eating it fresh ensures the perfect contrast of textures, making your enjoyment complete.

Final Thoughts

Trust me when I say that the Decadent Paris Brest with Hazelnut Praline and Mousseline Cream Recipe is a showstopper that’ll quickly become a dessert you adore making and sharing. It’s a labor of love, but the stunning layers of flavor and texture make every step worthwhile. So, gather your ingredients, roll up your sleeves, and dive into a truly unforgettable French pastry experience. You won’t regret it!