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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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