Paris-Brest with Hazelnut Praline Cream

Foundations Referenced

• → Pâte à Choux
• → Pastry Cream

Ingredients

Choux Ring

• 1 batch pâte à choux (→ foundation)
• Egg wash (1 egg + 1 tbsp water)
• 1/4 cup sliced almonds

Hazelnut Praline Paste

• 1 cup hazelnuts, toasted and skinned
• 3/4 cup sugar
• 2 tbsp water

Praline Cream Filling

• 1 batch pastry cream (→ foundation), chilled
• 1/2 cup hazelnut praline paste (above)
• 1 cup heavy cream, whipped to soft peaks

Method

Praline paste

1. Toast hazelnuts at 350°F 10 min. Rub in towel to remove skins.
2. Cook sugar and water to amber caramel. Add hazelnuts, stir to coat.
3. Pour onto oiled parchment. Cool completely.
4. Break into pieces, process in food processor until it becomes a smooth, oily paste (5–8 min, scraping sides). It will go from crumbs → powder → ball → paste.

Choux ring

1. Preheat oven to 400°F. Trace an 8" circle on parchment (flip paper over).
2. Pipe choux dough in a ring following the circle, then pipe a second ring inside, then a third on top.
3. Brush with egg wash, scatter almonds.
4. Bake 400°F 20 min, reduce to 350°F 15–20 min until deep golden and hollow.
5. Cool completely on rack.

Praline cream

1. Whisk praline paste into cold pastry cream until smooth.
2. Fold in whipped cream in two additions. Chill until ready to use.

Assemble

1. Slice choux ring in half horizontally.
2. Pipe praline cream generously onto bottom half using a star tip.
3. Place top half on. Dust with powdered sugar.

What You're Learning

• Pâte à choux: the dough that's cooked twice (stovetop then oven)
• Praline paste from scratch — patience with the food processor is key
• Lightening pastry cream with whipped cream (crème légère / diplomat cream)
• Piping technique for both choux and filling
• This is a showpiece dessert built entirely from foundation components