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Decadent Paris Brest with Hazelnut Praline and Mousseline Cream Recipe

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4.1 from 34 reviews

  • Author: Amina
  • Total Time: 2 hours 40 minutes
  • Yield: 3 Paris Brest rings, 19 cm (7.5 inches) diameter each

Description

This classic French dessert, Paris Brest, features light and airy choux pastry rings filled with a rich hazelnut praline mousseline cream. The combination of crisp pastry, creamy filling, and nutty flavor creates an indulgent treat perfect for special occasions or elegant teatime.

Ingredients

Choux Pastry

  • 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

Pastry Cream

  • 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)

Mousseline Cream

  • 115 g Hazelnut praline paste (homemade or store bought)
  • 150 g Unsalted butter (room temperature, 82% fat)

Decoration

  • 3 tablespoons Roasted chopped hazelnuts
  • Hazelnut praline paste (for drizzling)
  • Powdered sugar (for dusting)
  • Additional hazelnuts and hazelnut skins (for garnish)

Instructions

  1. Prepare Choux Pastry: Sift the bread flour and set aside. Equip a piping bag with a Wilton 6b French star nozzle and prepare a perforated air baking mat or a baking sheet lined with parchment paper.
  2. Make the Dough: In a saucepan, combine butter, water, whole milk, salt, and sugar. Heat over medium, stirring occasionally until it just begins to simmer but not boiling.
  3. Add Flour: Remove from heat and add all the flour at once. Stir vigorously with a rubber spatula until smooth with no lumps.
  4. Dry the Dough: Return the pan to medium heat and cook the dough, stirring constantly for 3-5 minutes until a thin film forms on the pan bottom and moisture reduces.
  5. Incorporate Eggs: Transfer dough to a stand mixer bowl, cool slightly with paddle attachment on low speed for 1 minute. Add lightly beaten eggs gradually by spoonfuls, mixing after each addition until glossy, pipeable dough forms that falls in a V shape from the paddle.
  6. Chill Dough: Pipe the dough into two touching ring shapes side-by-side on the mat, then pipe a third ring on top to form a 19 cm diameter ring. Repeat to make three rings total. Sprinkle almond flakes evenly over the dough. Refrigerate for 1 hour.
  7. Freeze Dough: Move the piping mat with dough rings to the freezer for at least 1 hour to firm up before baking.
  8. Bake Choux Rings: Preheat oven to 200°C (392°F) without fan. After freezing, place rings in oven, reduce temp to 170°C (338°F), and bake for 40 minutes without opening oven door for first 30 minutes. They should puff, turn golden, and remain crisp. Cool completely on a rack.
  9. Prepare Pastry Cream: Whisk sugar and egg yolks until fluffy. Mix in cornstarch, flour, and vanilla until smooth. Heat milk until just simmering, temper the yolk mixture by gradually whisking in hot milk, then return to heat and cook over medium stirring constantly until thickened (~1 minute after boiling). Strain if needed, then mix in butter chunks until smooth. Cool completely, covering surface with plastic wrap to prevent skin.
  10. Make Mousseline Cream: Whip room temperature butter for 1-2 minutes. Add hazelnut praline paste and beat until combined. Gradually add cooled pastry cream in 4 parts, mixing well after each until fluffy and stable but not over-whipped. Transfer to piping bag fitted with Wilton 1M or French star nozzle. If too soft, chill 30-60 minutes but avoid over chilling which hardens the butter.
  11. Assemble: Slice the top off each choux ring. Spread approximately 1 tablespoon of chopped roasted hazelnuts inside each ring base. Drizzle some hazelnut praline paste over the nuts. Pipe the mousseline cream generously around the base ring.
  12. Finish: Dust the tops with powdered sugar, replace them on the filled bases, and garnish with extra hazelnuts and hazelnut skins for a refined look.
  13. Serve: Enjoy immediately after assembling for best crispness. Store leftovers refrigerated but consume within 2 days as choux will lose crispiness over time.

Notes

  • Use high protein bread flour (~13%) for best choux texture.
  • Egg quantity can vary; look for dough that falls slowly in a V shape for proper consistency.
  • Do not open oven during first 30 minutes of baking to prevent deflating.
  • Ensure pastry cream is cooled before mixing with butter to avoid curdling mousseline cream.
  • Chilling the mousse cream too long can solidify butter making piping difficult.
  • The dessert is best eaten fresh to maintain crispness of choux pastry.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/decadent-paris-brest-with-hazelnut-praline-and-mousseline-cream-recipe/