Jul 14 2026
Restaurants›Ristorante Del Lago›Hazelnut Paris Brest Recipe

Hazelnut Paris Brest Recipe

Inspired by Ristorante Del Lago
Time2h
Serves8

Pâte à Choux, Hazelnut Diplomat, Crunchy Praline, Hazelnut Chantilly (Egg, Milk, Tree Nuts, Wheat)

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Ingredients

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Pâte à Choux

Hazelnut Diplomat Cream

Crunchy Praline

Hazelnut Chantilly

Method

Pâte à Choux

  1. 1

    Prepare the Dough

    In a saucepan, combine water, unsalted butter, and salt. Bring to a boil over medium heat.

  2. 2

    Add Flour

    Once boiling, remove from heat and quickly stir in the all-purpose flour until the mixture forms a ball. Return the pan to low heat for 1-2 minutes to dry out the dough slightly.

  3. 3

    Incorporate Eggs

    Transfer the dough to a mixing bowl and let it cool slightly. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

  4. 4

    Pipe the Choux

    Preheat the oven to 200°C (400°F). Using a piping bag, pipe the dough into circular shapes on a baking sheet lined with parchment paper. Use a wet finger to smooth the tops.

  5. 5

    Bake

    Bake for 25-30 minutes until golden brown and puffed up. Turn off the oven and let them cool inside for 10 minutes before removing.

Hazelnut Diplomat Cream

  1. 6

    Prepare the Gelatin

    Soak gelatin sheets in cold water for about 5 minutes until softened.

  2. 7

    Make the Pastry Cream

    In a saucepan, heat milk, sugar, and vanilla extract until warm. In a separate bowl, whisk together egg yolks and flour. Gradually add the warm milk mixture to the yolks, then return to the saucepan and cook until thickened.

  3. 8

    Add Hazelnut Paste

    Remove from heat and stir in the hazelnut paste until fully incorporated. Squeeze excess water from gelatin and add to the warm pastry cream, mixing until dissolved.

  4. 9

    Whip the Cream

    In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cooled hazelnut pastry cream gently until well combined.

Crunchy Praline

  1. 10

    Prepare the Praline

    In a saucepan, melt the sugar over medium heat until it turns a golden caramel color.

  2. 11

    Add Hazelnuts

    Stir in hazelnuts quickly, making sure they are fully coated in caramel. Pour the mixture onto a parchment-lined baking sheet and let it cool completely.

  3. 12

    Break into Pieces

    Once cooled, break the praline into small pieces to use as a topping.

Hazelnut Chantilly

  1. 13

    Whip the Cream

    In a mixing bowl, whip heavy cream with powdered sugar and hazelnut extract until soft peaks form.

  2. 14

    Prepare for Assembly

    Transfer the whipped cream to a piping bag for easy assembly.

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