Paris-Brest - Hazelnut

Method

These individual Paris-Brest rings pair light, crisp choux with a silky hazelnut mousseline; vanilla-bean crème pâtissière beaten with hazelnut praline and butter for a rich, pipeable finish. Topped with caramelised nibbed hazelnuts for crunch, they’re a counter-ready showstopper.

Ingredients

For the creme patissiere (for the hazelnut 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. Caramelised Nibbed Hazelnuts
• Q.S. Beaten Egg

For the hazelnut mousseline

• 150g hazelnut praline
• 225g butter, softened 

Method

Crème Pâtissière

1. Split the Vanilla Bean length ways, scrape out the seeds, and add both the seeds and the pod to the milk.
2. Pour the milk into a pan with and warm gently over a low heat, swirling the pan so it doesn’t catch, until it just begins to steam.
3. In a heatproof bowl, whisk together the egg yolks, sugar, and cornflour until smooth.
4. Slowly whisk in the hot milk, a little at a time, to temper the mixture.
5. Pour the mixture back into the pan and return to a medium heat.
6. Continue whisking until the mixture thickens to a custard-like consistency.
7. Remove from the heat and transfer the mixture into a clean bowl. Cover directly with cling film pressed onto the surface to prevent a skin forming. Leave to cool completely.

For the Choux pastry

1. Sift the flour onto a sheet of baking parchment, then fold the parchment in half to create a funnel for adding the flour later.
2. Put the milk, sugar, ½ tsp salt, butter, and 150ml water into a medium pan.
3. Bring to the boil, then remove from the heat. Quickly tip in the flour using the parchment as a funnel.
4. Immediately beat vigorously with a wooden spoon until the mixture comes together and no dry flour remains.
5. Return the pan to a low heat and beat firmly with the wooden spoon for about 1 minute. The dough should pull away from the sides and base of the pan and form a smooth ball.
6. Transfer the dough to a bowl and stir for 1-2 minutes to let some steam escape and cool it slightly (it should be warm, not hot).
7. Gradually add the beaten egg in small additions, beating well with the wooden spoon after each addition.
8. Stop when the dough is smooth and silky and drops from the spoon in a slow, thick ribbon (it should just hold its shape, not runny).
9. Spoon the choux into a piping bag fitted with a large round nozzle.
10. Draw 14 circles over two sheets of baking parchment using an 8cm round biscuit cutter as a guide, then flip over and use to line two large baking trays. 
11. Pipe rings of choux inside the circle templates, leaving the middles clear.
12. Beat an egg to glaze and then sprinkle with nibbed hazelnuts.
13. Bake for 30-35 mins until risen, golden and completely dry, they should sound hollow when gently tapped, and feel light.
14. Remove from the oven and leave to cool completely on the baking trays.

For the Hazelnut Mousseline

1. Add the chilled Crème Pâtissière and Hazelnut paraline to a stand mixer bowl with the whisk attachement. Beat until combined.
2. Add in the softened butter and beat until light and aerated. 
3. Chill for at least 3 hours.
4. Once chilled, use the paddle attachement and re-beat the Mousseline and use immediately. 

Assembly

1. Ensure the hazelnut mousseline is smooth, chilled, and just pipeable. Transfer it to a piping bag fitted with a star or plain nozzle.
2. Slice the ring horizontally. Pipe a line of the praline in the base and top of the rings, and pipe mousseline decoratively all around the base replace the top.
3. Chill 20-30 minutes to set the filling, dust with icing sugar then serve.