Method

This is a twist on the classic French dessert, the Paris-Brest, reimagined with rich chocolate crème pâtissière, nutty hazelnut-almond mousseline, silky vanilla cream, and a touch of cherry. Perfect for when you want to impress with a showstopping centrepiece.

Ingredients

For the Chocolate Crème Pâtissière (for the creme mousseline)

• 300ml milk
• 1 vanilla bean
• 4 egg yolks
• 30g caster sugar
• 20g cornflour
• 90g Dark Chocolate 65%

For the Choux Pastry

• 190g plain flour
• 100ml milk
• 1 tsp caster sugar
• 120g butter
• 5 eggs 
• Q.S. Blanched flaked almonds
• Q.S. beaten egg 

For the Hazelnut-Almond Mousseline

• Crème Pâtissière
• 150g Heritage Hazelnut & Almond Praline
• 225g butter, softened

For the Vanilla Cream 

• 300ml double cream
• 30g icing sugar
• Seeds from ½ vanilla pod

Q.S. Bakestable Black Cherry Filling 

Method

Crème Pâtissière

1. Split the vanilla bean lengthways, scrape out the seeds, and add both seeds and pod to the milk.
2. Warm gently over low heat, swirling so it doesn’t catch, until just steaming. Remove the vanilla pod.
3. In a heatproof bowl, whisk the egg yolks, sugar, and cornflour until smooth.
4. Slowly whisk in the hot milk to temper.
5. Return to the heat briefly and add in the chocolate, remove from the heat and whisk until smooth.
6. Return to the pan over medium heat, whisking until thick and smooth.
7. Transfer to a clean bowl and cover directly with cling film (in contact with the surface). Cool completely.

Choux Pastry

1. Sift the flour onto baking parchment and fold to make a funnel.
2. Put the milk, sugar, ½ tsp salt, butter, and 150ml water in a pan; bring to the boil.
3. Off the heat, tip in the flour using the parchment funnel. Beat vigorously with a wooden spoon until smooth.
4. Return to low heat; beat 1 minute until the dough pulls away from the pan.
5. Transfer to a bowl; stir 1–2 minutes to release steam.
6. Gradually add beaten egg, mixing well after each addition until the dough is smooth, glossy, and falls from the spoon in a slow ribbon (you may not need all the egg).
7. Spoon into a piping bag fitted with a large round nozzle.
8. Draw 14 circles (8cm) on two sheets of parchment; flip and line trays.
9. Pipe rings inside the guides. Brush lightly with beaten egg and sprinkle with the flaked almonds.
10. Bake at 200°C (fan 180°C) for 15 minutes, then reduce to 170°C (fan 150°C) and bake 15–20 minutes more until deep golden and dry.
11. Cool completely on trays.

Chocolate Mousseline

1. In a mixer bowl, whisk the chilled crème pâtissière with the hazelnut-almond praliné until smooth.
2. Add softened butter and beat until light and aerated.
3. Chill at least 3 hours.
4. Re-beat briefly with the paddle before piping.

Vanilla Cream

1. Whisk the double cream, icing sugar, and vanilla to soft peaks.
2. Keep chilled until needed.

Assembly

1. Split each choux ring horizontally.
2. Add in a layer of cherry filling on the base.
3. Pipe a decorative ring of hazelnut mousseline around the base.
4. Pipe vanilla cream in rosettes or a second inner ring to contrast in flavour and colour, followed by a line of almond-hazelnut praliné
5. Cap with the lids, press gently, chill 20–30 minutes to set, then dust with icing sugar. Serve.

We opted to make one large Paris-Brest for this recipe opposed to 14 individual Paris-Brest.