Paris-Brest: A Heavenly Choux Pastry Ring Filled with Hazelnut Cream

The Art of Making Paris-Brest: A Detailed Guide

Making Paris-Brest is a rewarding yet intricate process. You’ll need some basic pastry skills to prepare this delicate dessert, but the result is worth every effort. The pastry consists of two parts: the choux dough (pâte à choux) for the ring, and a rich hazelnut pastry cream (crème mousseline) that fills the center. This heavenly creation is topped with sliced almonds for crunch and a dusting of powdered sugar for elegance.

Ingredients You Will Need

For the Choux Pastry (Pâte à Choux):

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter, cubed
• 1 tbsp (15 g) granulated sugar
• 1/2 tsp salt
• 1 cup (120 g) all-purpose flour
• 4 large eggs (room temperature)

For the Hazelnut Cream (Crème Mousseline):

• 1 cup (240 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 2 tbsp (15 g) cornstarch
• 1/2 cup (115 g) unsalted butter, cubed and softened
• 1/2 cup (60 g) hazelnut paste or finely ground toasted hazelnuts
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Topping:

• 1/2 cup (60 g) sliced almonds
• Powdered sugar for dusting

Preparing the Choux Pastry

The first step in making Paris-Brest is to create the light and airy choux pastry. While the dough may seem tricky, once you understand the process, it’s quite straightforward.

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the Choux Dough: In a medium saucepan, combine the water, butter, sugar, and salt. Place it over medium heat and bring it to a boil. Stir occasionally to ensure the butter is melted and the sugar is dissolved.
3. Add the Flour: Once the mixture is boiling, remove the saucepan from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough. Return the pan to low heat and cook for 1-2 minutes to dry out the dough slightly. You’ll notice a film starting to form at the bottom of the pan.
4. Incorporate the Eggs: Transfer the dough to a bowl and let it cool for a few minutes. Once it has cooled slightly but is still warm, begin adding the eggs one at a time. Beat the dough well after each addition, ensuring the eggs are fully incorporated before adding the next one. The dough should be smooth, glossy, and slightly sticky when it's ready.
5. Shape the Pastry Ring: Spoon the dough into a pastry bag fitted with a large round tip. Pipe a large circle of dough onto the prepared baking sheet, about 8-10 inches in diameter. Pipe another circle of dough inside the first one, creating a ring shape. Use the remaining dough to pipe another smaller ring on top, giving the dessert height.
6. Bake the Pastry: Sprinkle the top of the dough with sliced almonds for added texture and flavor. Bake the choux pastry for 30-35 minutes, until it is golden brown and puffed up. Do not open the oven during the first 20 minutes to ensure the pastry rises properly. Once done, remove from the oven and let the pastry cool on a wire rack.

Making the Hazelnut Cream Filling

The key to Paris-Brest’s deliciousness lies in the luxurious hazelnut cream filling, which is a variation of pastry cream enriched with butter for a silky texture.

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it is just about to boil. Remove it from the heat and set it aside.
2. Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
3. Temper the Egg Mixture: Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Once the milk is fully incorporated, return the mixture to the saucepan.
4. Cook the Cream: Place the saucepan over medium heat and whisk continuously until the mixture thickens, about 2-3 minutes. Once thickened, remove from heat and let it cool for a few minutes.
5. Add the Hazelnuts and Butter: Stir in the hazelnut paste or finely ground toasted hazelnuts, vanilla extract, and salt. Once combined, add the softened butter, whisking until smooth. Let the cream cool to room temperature.
6. Whip the Cream: Once the hazelnut cream has cooled, whip it for a few minutes until it becomes light and fluffy.

Assembling the Paris-Brest

Now that both the choux pastry and hazelnut cream are ready, it’s time to assemble your Paris-Brest.

1. Slice the Pastry: Once the choux pastry has cooled completely, use a serrated knife to carefully slice it in half horizontally, creating a top and bottom.
2. Fill with Cream: Spoon or pipe the hazelnut cream generously onto the bottom half of the pastry ring. Be generous, as the cream is the star of the show.
3. Top the Pastry: Place the top half of the choux pastry back onto the filled base. Gently press down to secure it.
4. Garnish and Serve: Dust the top with powdered sugar for an elegant finish. For extra crunch and flavor, sprinkle with more sliced almonds. Serve immediately, or chill in the refrigerator for up to 2 hours before serving.

A Final Word on Paris-Brest

Paris-Brest is a dessert that combines the best of French patisserie: light, airy choux pastry and a rich, nutty cream. It’s the perfect treat for a special occasion, or any time you want to indulge in a sweet, luxurious dessert. Whether you’re a seasoned pastry chef or a beginner, this recipe will help you create an unforgettable masterpiece that will impress your family and friends.

With its intricate flavors and delicate textures, Paris-Brest is the perfect example of how French baking elevates simple ingredients into something extraordinary. So gather your ingredients, don your apron, and enjoy the process of making this beautiful dessert.

Disclaimer:
The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.