French · Dessert
Hazelnut Praline Cream Pastry Ring
Paris-Brest
Classic French choux pastry ring filled with hazelnut praline crème mousseline, created to honour the Paris-Brest-Paris cycle race.
$
40 minsPrep
35 minsCook
3 hrsTotal
MediumLevel
Nutrition per serving
520Calories
12gProtein
38gFat
38gCarbs
18gSugar
2gFiber
180mgSodium
140mgChol
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Instructions
1
Prep
Toast 33g blanched hazelnuts at 180°C for 6–8 minutes until deep golden, cool 5 minutes. Make praline: boil 27g sugar with 2 tsp water for 4–5 minutes until deep amber, stir in hazelnuts and a pinch of salt, cool 15 minutes on parchment, blitz to smooth paste. Make pastry cream: heat 80ml milk until steaming, whisk 1 yolk, 17g sugar, and 8g cornflour until pale, pour hot milk in whisking constantly, return to pan, whisk over medium 2–3 minutes until thick and bubbling, transfer to bowl, cover, chill 1 hour.
2
Bake 1
Preheat oven to 200°C. Draw 12cm circle on parchment, flip onto tray. Combine 20ml water, 20ml milk, 17g butter, and 1/4 tsp sugar in a pan, boil, remove from heat, add 23g sifted flour, beat vigorously 1 minute to smooth ball. Cool 5 minutes, beat in 1 egg until glossy. Transfer to piping bag with 1.5cm star nozzle.
3
Bake 2
Pipe three concentric rings following the 12cm circle. Brush with 1 tsp egg wash, scatter 1 tbsp flaked almonds over. Bake 25–28 minutes until deep golden and crisp without opening door for first 20 minutes. Pierce sides with skewer, return to turned-off oven 5 minutes door ajar, cool completely.
4
Build
Beat 33g softened butter 2 minutes until pale. Add cooled pastry cream 1 tsp at a time, beating on medium until fully combined. Beat in praline paste until smooth and fluffy.
5
Plate
Slice cooled ring horizontally. Pipe praline cream in generous rosettes around base ring, cap with top ring, dust with 1/4 tsp icing sugar, slice into 2 wedges and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 33g (1.2 oz) blanched hazelnuts
- 27g (0.95 oz) caster sugar
- 2 tsp water
- 1 pinch fine salt
- 80ml (1/3 cup) whole milk
- 1 egg yolk
- 17g (0.6 oz) caster sugar
- 8g (0.3 oz) cornflour
- 33g (1.2 oz) unsalted butter
- 20ml (1 tbsp + 1 tsp) water
- 20ml (1 tbsp + 1 tsp) whole milk
- 17g (0.6 oz) unsalted butter
- 1/4 tsp caster sugar
- 23g (0.8 oz) plain flour
- 1 large egg
- 1 tsp beaten egg
- 1 tbsp flaked almonds
- 1/4 tsp icing sugar