Paris Brest

A delightful treat that is worth a little effort.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dough

  • 525 g Water

  • 225 g Butter, unsalted

  • 270 g Wheat flour, white, multi-purpose

  • 8 pieces Egg, fresh

  • 1 piece Egg, fresh

  • pieces Nuts, almonds

Hazelnut praline

  • 60 g Nuts, hazelnuts

  • 45 ml Water

  • 70 g Sugar, white

  • 60 g Syrup, maple

  • 1 pinch Salt, table

  • 1 teaspoon Baking powder

Mousseline cream

  • 450 g Milk, whole milk

  • 1 piece Vanilla, extract, natural

  • 115 g Sugar, white

  • 4 pieces Egg, egg yolk, fresh

  • 30 g Butter, unsalted

  • 30 g Koruzni škrob

  • 225 g Butter, unsalted

Steps

  1. First, let's prepare the choux pastry. In a pot, measure the water precisely. Add butter and bring to a boil. Using a whisk, cook the flour into the boiling liquid. Once a dough ball forms and separates from the sides of the pot, continue to cook it while stirring (toasting). Remove from heat and let it cool.

  2. Gradually mix the eggs into the cooled dough, one at a time. It's important to mix thoroughly after each addition to achieve a smooth dough. Transfer the dough into a piping bag and pipe it onto a baking tray lined with parchment paper in a circular shape. Brush with beaten egg and sprinkle with almond flakes. Bake at 180 degrees Celsius using the top/bottom heat function for 20 minutes. Let the baked dough cool completely before cutting.

  3. For the hazelnut praline, first toast the hazelnuts. Add all the ingredients except the baking powder to a pot and cook until the mixture reaches 160 degrees Celsius. Once the desired temperature is reached, add the baking powder, mix, and pour the hot mixture into a baking tray lined with parchment paper. Let it cool completely.

  4. Break the cooled hazelnut mixture into smaller pieces and grind them finely in a food processor.

  5. For the cream, heat milk in a saucepan. Add a split vanilla pod and bring the milk to a boil. In a bowl, mix egg yolks, sugar, and starch until smooth. Slowly pour the hot milk into the egg mixture while continuously whisking. Pour the mixture back into the saucepan and cook while stirring until it thickens. Strain the cream into a bowl, cover with plastic wrap touching the surface, and let it cool to lukewarm.

  6. Add 30 g of butter, softened to room temperature, to the cooled cream. Whip 225 g of butter, softened to room temperature, for about 5 minutes until fluffy. Then add the hazelnut praline and whip for an additional 3 minutes. Add the vanilla cream and mix well until smooth.

  7. Cut the cooled pastry circle in half with a serrated knife. Pipe dollops of cream onto the bottom half. Carefully cover with the top half and dust the prepared dessert with powdered sugar before serving, if desired.

Nutrition Information (Per 100g)

  • Calories: 259.71 kcal
  • Fat: 18.41 g
    • Saturated Fat: 9.86 g
  • Carbohydrates: 17.51 g
    • Sugars: 8.74 g
  • Protein: 4.8 g
  • Fiber: 0.36 g