Method

Golden rings of crisp choux pastry, filled with billowy vanilla cream and a rich, nutty hazelnut-almond mousseline, this Paris-Brest is as elegant as it is indulgent. Inspired by the classic French patisserie, it’s finished with a dusting of icing sugar and a scattering of flaked almonds for a little extra crunch. Each bite is a perfect balance of lightness and depth, making it a real centrepiece dessert that’s made for sharing.

Ingredients

For the Crème Pâtissière (for the creme mousseline)

• 300ml milk
• 1 vanilla bean
• 5 egg yolks
• 60g caster sugar
• 30g cornflour

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

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 pan over medium heat, whisking until thick and smooth.
6. 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.

Hazelnut-Almond 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. Pipe or spread a thin line/layer of almond-hazelnut praliné 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.