This a professional Paris-Brest recipe that is adapted to the home kitchen environment. Step-by-step easy-to-follow instructions will make this recipe really easy to make, with tons of baking tips along the way!
Apply the “V test”: the choux dough is ready when it slowly falls down from the paddle attachment in a V shape.
The Pâte à choux is a cooked dough, and it comes together really easily using a handful of ingredients.
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For the classic Paris-Brest shape pipe 2 ring shapes next to each other so the choux dough touching each other, and one on top. For baking, use a Perforated “air” baking mat for best result.
Then, cover the entire surface of the choux dough with roasted almond slices - this will help the choux to bake evenly without bursting all over the surface.
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This wonderful fluffy hazelnut mousseline cream is the filling of our Paris-Brest, made of home made pastry cream, praline paste and butter.
Fill the bottom of the choux ring with hazelnut praline paste and chopped roasted hazelnut. Pipe the hazelnut praline mousseline cream around the choux. Dust the top of the choux ring with icing sugar and place it on top.
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This Hazelnut Paris Brest is definitely a must-make if you like French pastries and Pâte à choux in particular! It is hands down the most delicious choux ever!