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Paris–Brest (Pâte à Choux With Praline Crème Mousseline) Recipe

Name: Paris–Brest (Pâte à Choux With Praline Crème Mousseline) Recipe
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: 8
Ingredients: For the Praline Paste:; 1 1/2 ounces (45ml) water; 2 1/2 ounces (6 tablespoons; 70g) sugar; 2 ounces (about 3 tablespoons; 60g) light corn syrup; 2 ounces (heaping 1/3 cup; 60g) toasted blanched hazelnuts (see note); 2 ounces (1/2 cup; 60g) toasted sliced almonds; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/4 teaspoon baking soda; For the Choux:; 1/2 recipe Choux Pastry (made with a combination of milk and water, and the optional sugar), transferred to a pastry bag fitted with a 1/2-inch round or star tip (see note); 1 large egg whisked with 1 tablespoon water, for egg wash; Raw sliced almonds, for decorating; For the Crème Mousseline:; 8 ounces (2 sticks; 225g) unsalted butter, softened to about 68°F (20°C); One recipe vanilla pastry cream , at room temperature, about 68°F (20°C); For Assembling the Paris–Brest:; Powdered sugar, for dusting

Prep Time

45m

Cook Time

1h 20m

Total Time

2h 5m

This Paris-Brest recipe features pate a choux, toasted nuts, and praline creme mousseline. The praline paste is combined with choux pastry and filled with a luscious creme. It is decorated with raw sliced almonds and dusted with powdered sugar, making for a decadent and visually stunning dessert.

Choux

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Recipe Options

Ingredients

Servings: 8

Scale:

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1 1/2 ounces (45ml) water

2 1/2 ounces (6 tablespoons; 70g) sugar

2 ounces (about 3 tablespoons; 60g) light corn syrup

2 ounces (heaping 1/3 cup; 60g) toasted blanched hazelnuts (see note)

2 ounces (1/2 cup; 60g) toasted sliced almonds

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon baking soda

1/2 recipe Choux Pastry (made with a combination of milk and water, and the optional sugar), transferred to a pastry bag fitted with a 1/2-inch round or star tip (see note)

1 large egg whisked with 1 tablespoon water, for egg wash

Raw sliced almonds, for decorating

8 ounces (2 sticks; 225g) unsalted butter, softened to about 68°F (20°C)

One recipe vanilla pastry cream , at room temperature, about 68°F (20°C)

Powdered sugar, for dusting

Paris–Brest (Pâte à Choux With Praline Crème Mousseline) Recipe

Ingredients

For The Praline Paste

For The Choux

For The Crème Mousseline

For Assembling The Paris–brest

Steps

Nutrition Facts

Paris–Brest (Pâte à Choux With Praline Crème Mousseline) Recipe

Ingredients

For The Praline Paste

For The Choux

For The Crème Mousseline

For Assembling The Paris–brest

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts