Paris – Brest Recipe

In a heavy saucepan, combine water, unsalted butter, salt, and sugar. Bring to a vigorous boil until the butter is melted and the mixture comes together.

Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.

Return the pan to low heat and cook, stirring, for 1-2 minutes to dry the dough further.

Transfer the dough to a mixing bowl. Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth and glossy.

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment. Pipe the dough into a ring or wheel shape about 3-4 cm wide. Bake for 25-30 minutes until puffed and golden. Turn off the oven and leave the door ajar to dry slightly, then cool completely on a rack.

Spread hazelnuts on a baking sheet and toast in a 175°C (350°F) oven for 10-12 minutes until fragrant and skins blister. Cool slightly and rub off loose skins if desired.

In a small pan, melt the sugar over medium heat until it becomes an amber caramel. Add the toasted hazelnuts and stir to coat. Pour onto parchment and let cool completely.

Once cool, break into pieces and grind in a processor until a smooth praline paste forms. Set aside for folding into the pastry cream.

Warm the milk in a saucepan until just below a simmer.

In a bowl, whisk the egg yolks with the sugar and cornstarch until smooth and pale.

Slowly whisk a portion of the hot milk into the yolk mixture to temper, then return the mixture to the saucepan.

Cook over medium heat, whisking constantly, until the custard thickens into a smooth pastry cream.

Remove from heat and whisk in the butter until glossy. Fold in the praline paste until evenly incorporated.

The baked choux shells should be completely cool. If needed, trim any domed tops.

Slice the choux wheel into halves to create sandwich shells.

Pipe the praline pastry cream onto the bottom halves, then sandwich with the top halves to form a wheel.

Dust generously with powdered sugar. If desired, melt the dark chocolate and drizzle over the completed Paris-Brest.