Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup hazelnuts + 1/3 cup almonds
- 1 1/4 cups granulated sugar, divided
- 1/4 cup water, pinch of salt
- 2 cups whole milk, vanilla bean or 2 tsp vanilla extract
- 4 large egg yolks, 1/4 cup cornstarch
- About 1 3/4 cups unsalted butter (for cream and choux)
- 1/2 cup hazelnut praline paste (homemade or store-bought)
- 1 cup water + milk (1/2 cup each) for choux
- 1 1/4 cups all-purpose flour, 5 large eggs total (4 for dough, 1 for egg wash)
- 1/4 cup sliced almonds, powdered sugar for dusting
Do This
- 1. Toast hazelnuts and almonds, then coat in amber caramel (sugar + water). Cool, then blend to a smooth praline paste.
- 2. Make vanilla pastry cream with milk, yolks, sugar, and cornstarch. Cook until thick, then chill completely.
- 3. Whip soft butter, then beat in chilled pastry cream and hazelnut praline paste to make a fluffy mousseline cream. Chill.
- 4. Cook water, milk, butter, sugar, and salt; stir in flour to form a panade. Beat in eggs until glossy. Pipe a ring of choux.
- 5. Brush with egg wash, sprinkle with sliced almonds, and bake until deeply golden and crisp. Cool, then slice horizontally.
- 6. Pipe the praline-hazelnut cream inside the ring, cap with the top, dust with powdered sugar, chill briefly, and serve.
Why You’ll Love This Recipe
- A true French pâtisserie classic, made approachable for a home kitchen.
- Light, crisp choux pastry wrapped around a silky, nutty praline-hazelnut mousseline cream.
- Showstopping presentation: a beautiful wheel shape, toasted almonds, and a snow of powdered sugar.
- Most components can be made ahead, so assembly is relaxed when guests arrive.
Grocery List
- Produce: None required
- Dairy: Whole milk, unsalted butter, large eggs
- Pantry: Hazelnuts, almonds, granulated sugar, powdered sugar, all-purpose flour, cornstarch, vanilla bean or extract, fine sea salt
Full Ingredients
Hazelnut–Almond Praline (for praline paste)
- 150 g (1 cup) blanched hazelnuts
- 50 g (1/3 cup) blanched almonds
- 200 g (1 cup) granulated sugar
- 60 ml (1/4 cup) water
- 1/4 teaspoon fine sea salt
Shortcut: You can skip this section if using 150 g (1/2 cup) good-quality store-bought hazelnut praline paste.
Vanilla Pastry Cream Base
- 480 ml (2 cups) whole milk
- 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
- 100 g (1/2 cup) granulated sugar
- 4 large egg yolks
- 30 g (1/4 cup) cornstarch
- 1/8 teaspoon fine sea salt
- 25 g (2 tablespoons) unsalted butter, cut into small cubes
Praline-Hazelnut Mousseline Cream
- All of the chilled vanilla pastry cream (from above)
- 200 g (14 tablespoons / about 1 scant cup) unsalted butter, very soft but not melted
- 150 g (1/2 cup) hazelnut praline paste (homemade or store-bought)
- 15 g (2 tablespoons) powdered sugar, optional, to taste
- Pinch of fine sea salt (if your butter is unsalted)
Choux Pastry Ring
- 125 ml (1/2 cup) water
- 125 ml (1/2 cup) whole milk
- 100 g (7 tablespoons) unsalted butter, cut into cubes
- 5 g (1 teaspoon) granulated sugar
- 3 g (1/2 teaspoon) fine sea salt
- 150 g (1 1/4 cups) all-purpose flour
- 4 large eggs (about 200 g without shells), at room temperature
For Finishing and Assembly
- 1 large egg, beaten with 1 tablespoon milk (for egg wash)
- 30 g (1/4 cup) sliced almonds
- 2–3 tablespoons powdered sugar, for dusting
Step-by-Step Instructions
Step 1: Make the hazelnut–almond praline paste
Line a baking sheet with parchment paper. Spread the hazelnuts and almonds in a single layer and toast in a 180°C / 350°F oven for 8–10 minutes, just until lightly golden and fragrant. If they are not blanched, rub them in a clean kitchen towel to remove as much skin as possible.
In a medium, light-colored saucepan, combine the sugar and water. Cook over medium heat without stirring, gently swirling the pan occasionally, until the syrup turns a deep amber caramel, about 8–10 minutes. Remove from the heat, immediately add the warm nuts and salt, and stir quickly to coat.
Pour the caramelized nuts onto the lined baking sheet and spread out with a spatula. Let cool completely until hard, 20–30 minutes. Break into chunks and transfer to a food processor. Blend, stopping to scrape the bowl as needed, until the mixture goes from crumbs to a paste, then to a smooth, runny praline paste. This can take 5–8 minutes. Set aside. (You will use 150 g / about 1/2 cup for the cream; any extra keeps well.)
Step 2: Prepare the vanilla pastry cream
In a medium saucepan, heat the milk with the split vanilla bean (if using) over medium heat until steaming and just beginning to bubble around the edges. Do not let it fully boil. If using vanilla extract instead, do not add it yet.
Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and thick. While whisking constantly, slowly pour about one-third of the hot milk into the yolk mixture to temper it. Then pour the tempered yolks back into the saucepan with the remaining milk, whisking well.
Return the pan to medium heat and cook, whisking constantly, until the mixture thickens and bubbles, 2–4 minutes. Once it starts to bubble, cook for 30–60 seconds more to cook out the starch taste. Remove from the heat, remove the vanilla bean pod, and whisk in the butter (and vanilla extract, if using) until smooth.
Pour the pastry cream into a shallow dish or small baking tray. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until completely cold and firm, at least 2 hours or up to 24 hours.
Step 3: Whip the praline-hazelnut mousseline cream
When the pastry cream is chilled, remove it from the fridge and whisk or beat it briefly to loosen and smooth it out. It should be thick but creamy, with no lumps.
In a stand mixer bowl (or a large bowl with a hand mixer), beat the very soft butter on medium-high speed until pale and fluffy, about 3–5 minutes. Gradually add the chilled pastry cream, a few spoonfuls at a time, beating well after each addition. Scrape down the bowl as needed.
Add 150 g (1/2 cup) of your hazelnut praline paste and a pinch of salt. Beat on medium-high speed until the cream is silky, light, and holds soft peaks, 2–3 minutes. Taste and, if you like it a bit sweeter, sift in the optional powdered sugar and beat again briefly.
Cover and refrigerate the praline mousseline cream for 30–60 minutes so it can firm up to a piping consistency. If it becomes too firm, simply let it sit at room temperature for 10–15 minutes and beat briefly to restore its smoothness.
Step 4: Make the choux pastry dough
Preheat your oven to 200°C / 400°F with a rack in the middle. Line a baking sheet with parchment paper. Using a plate or cake pan as a guide, draw an 18–20 cm (7–8 inch) circle on the underside of the parchment, then flip the paper over so the line is visible but does not touch the dough.
In a medium saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium until the butter melts and the mixture just comes to a full boil. Remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until it comes together into a smooth ball and pulls away from the sides of the pan.
Return the pan to low heat and cook the dough (now called a panade), stirring constantly, for 2–3 minutes. A thin film may form on the bottom of the pan; this is good. Transfer the hot dough to a mixing bowl and let it cool for 5 minutes so it does not scramble the eggs.
Add the eggs one at a time, beating well after each addition (with a wooden spoon, hand mixer, or stand mixer fitted with the paddle attachment). The dough may look split at first, then come back together. After the fourth egg, the dough should be thick, shiny, and smooth, and it should slowly form a V-shaped ribbon when you lift the spoon. If it is still very stiff, you can lightly beat another egg and add a tablespoon at a time until the consistency is right.
Step 5: Pipe and bake the Paris-Brest ring
Transfer the choux dough to a large piping bag fitted with a large star tip (about 1.5 cm / 5/8 inch). Following the guide circle, pipe one ring of dough. Pipe a second ring just inside or slightly overlapping the first so they touch. For a traditional look, pipe a third ring on top, straddling the join of the two bottom rings, or pipe small mounded puffs all around on top.
Lightly brush the surface with the egg wash, being careful not to deflate the dough. Sprinkle evenly with sliced almonds.
Bake at 200°C / 400°F for 20 minutes without opening the oven. Then reduce the temperature to 180°C / 350°F and continue baking for another 20–25 minutes, until the ring is deeply golden, puffed, and feels very light and hollow.
Turn off the oven, open the door slightly (you can prop it with a wooden spoon), and let the Paris-Brest dry inside for 5–10 minutes. This helps keep it crisp and prevents collapse. Transfer carefully to a wire rack and let cool completely.
Step 6: Slice the choux ring
Once the choux ring is completely cool, use a long serrated knife to slice it horizontally, just like a cake. Work slowly and gently, rotating the ring as you go to keep the cut even. Lift off the top half and set it aside carefully; this will become the “lid.”
If the inside of the base or lid looks very moist, you can briefly return the halves to a 150°C / 300°F oven for 5–7 minutes to dry them out, then cool again before filling.
Step 7: Fill with the praline-hazelnut cream
Transfer the chilled praline mousseline cream to a piping bag fitted with a large star tip or round tip. Pipe generous rosettes or a thick continuous ring of cream all around the cut surface of the bottom half of the choux. Aim for a tall, even layer so the cream is clearly visible once the lid is on.
If you have a little extra praline paste, you can lightly drizzle a teaspoon or two over the cream in thin lines for added flavor and a rustic look.
Step 8: Assemble, dust, and serve
Carefully place the top half of the choux ring back over the cream, aligning it so it sits neatly. Just before serving, dust the top generously with powdered sugar using a fine sieve.
For the cleanest slices, refrigerate the assembled Paris-Brest for about 30 minutes to let the cream firm up slightly. Slice into wedges with a sharp serrated knife and serve. This dessert is best enjoyed the day it is filled.
Pro Tips
- Use weight measurements for precision. Choux pastry and mousseline cream are sensitive to ratios; using a digital scale gives more reliable results.
- Check the choux dough consistency. It should be glossy and thick but still pipeable, forming a slow-moving ribbon. Too stiff and it will not rise well; too runny and it will spread.
- Do not open the oven early. Opening the door during the first 20 minutes can cause the ring to collapse. Let it puff and set before lowering the temperature.
- Butter and pastry cream should be the same temperature. For a smooth mousseline cream, both need to be cool but pliable. If one is much colder, the cream can turn grainy.
- Fill close to serving time. The longer the filled Paris-Brest sits, the softer the choux will become. Assemble within a few hours of serving for the best texture.
Variations
- Shortcut praline cream: Swap the homemade praline paste for store-bought hazelnut praline or a good-quality chocolate-hazelnut spread. Reduce or skip the extra powdered sugar, as these are often sweeter.
- Individual Paris-Brest rings: Pipe several small rings (about 8–10 cm / 3–4 inches each) instead of one large wheel. Baking time will be slightly shorter, around 25–30 minutes total.
- Flavor twist: Replace part of the praline paste with pistachio paste or add 1–2 teaspoons of instant espresso powder to the pastry cream for a coffee-hazelnut version.
Storage & Make-Ahead
The choux ring can be baked up to 1 day in advance. Once completely cool, store it in an airtight container at room temperature. If it softens, re-crisp in a 160°C / 320°F oven for 5–8 minutes and cool before filling. The praline mousseline cream can be made up to 2 days ahead and kept refrigerated; bring it to cool room temperature and briefly re-whip before piping. Once assembled, the Paris-Brest should be refrigerated and is best eaten within 8 hours; the choux will gradually soften but will still be delicious up to 24 hours.
Nutrition (per serving)
Approximate values for 1 of 10 servings: 540 calories; 7 g protein; 39 g fat; 34 g saturated fat; 43 g carbohydrates; 2 g fiber; 28 g sugars; 250 mg sodium. Values will vary based on exact ingredients and portion size.
