Paris-Brest (Ring-Shaped Choux with Praline Cream)
Quick answer
A ring of choux pastry is baked until deeply golden and hollow, then split and generously filled with praline mousseline cream made from roasted hazelnut paste.
What makes this special
- Roasted hazelnut praline cream fills the crisp choux ring of this classic Paris-Brest.
- Hazelnut praline paste folded into whipped cream makes an intensely nutty mousseline
- Eggs added gradually by consistency keep the ring's shape when piped
Key ingredients
Core cooking flow
- 1 Put 120 ml water and 90 g unsalted butter in a saucepan over medium heat and bring it to a full boil.
- 2 Reduce the heat to low, add 110 g cake flour all at once, and stir quickly.
- 3 Cook the paste over low heat for about 2 minutes, until a thin film forms on the bottom of the pan.
A ring of choux pastry is baked until deeply golden and hollow, then split and generously filled with praline mousseline cream made from roasted hazelnut paste. The shell shatters on first bite, giving way to a smooth, nutty cream that carries an intense toasted aroma. Sliced almonds pressed onto the raw dough before baking add a secondary layer of crunch and visual texture. The choux must cool completely before filling to prevent the cream from melting and the shell from going soft. Eggs are added to the hot dough gradually, checking the consistency after each addition, because the exact amount needed varies with flour absorption and egg size. Once assembled, a brief chill in the refrigerator sets the cream without softening the pastry.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Put 120 ml water and 90 g unsalted butter in a saucepan over medium heat and bring it to a full boil.
Wait until the butter is completely melted, because unmelted pieces can make the choux paste separate.
- 2Control
Reduce the heat to low, add 110 g cake flour all at once, and stir quickly.
When no dry flour remains and the dough gathers into one mass, keep stirring instead of stopping so the flour hydrates evenly.
- 3Control
Cook the paste over low heat for about 2 minutes, until a thin film forms on the bottom of the pan.
Move it to a bowl and let the steam escape until it is no longer hot enough to cook the eggs.
- 4Prep
Beat the 4 eggs, then add them in 3 or 4 portions, mixing fully after each addition.
Stop adding egg when the paste falls slowly from the spatula in a V shape, even if a little egg remains.
- 5Heat
Pipe the dough into a ring on parchment and gently press 30 g sliced almonds on top.
Bake at 190C until well puffed, then lower to 170C and continue baking until the shell feels dry and deeply golden.
- 6Season
Whip 250 ml heavy cream with 40 g sugar to firm peaks, then fold in 120 g hazelnut praline paste.
Split the completely cooled choux ring, fill it generously, replace the top, and chill briefly to set the cream.
After the steps
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