Classic Paris Brest with Hazelnut Mousseline Cream
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- Medium saucepan
- Large star and plain round tips
- Baking sheet
- Silicone mat
- Serrated knife
- Mixing bowls
INGREDIENTS
- ½ cup/100 grams hazelnut paste or praline
- ½ cup/75 grams candied hazelnuts, brésilienne
- Powdered sugar, for dusting
- ¾ cup/100 grams sliced almonds, for topping
Dough:
- 1 cup/250 milliliters whole milk
- ½ cup/120 grams unsalted butter
- 2 teaspoons/10 grams sugar
- 1 teaspoon/5 grams salt
- 1 cup/140 grams all-purpose flour
- 3-4 eggs, 200–230 grams total, at room temperature
Mousseline cream:
- 1½ cups/400 grams pastry cream, DM if you need a recipe
- 1 cup/200 grams hazelnut paste or praline
- 1 cup/220 grams unsalted butter, softened
INSTRUCTIONS
- In a medium saucepan, combine the milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring with a heatproof spatula. Once the mixture reaches a boil and the butter is fully melted, remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together in a smooth ball that pulls away from the sides of the pan. Return the pan to medium heat and cook the dough, stirring constantly, for about 2 minutes to dry it out slightly. It should leave a thin film on the bottom of the pan.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a few minutes to cool the dough. When the bowl is no longer warm to the touch, begin adding the eggs one at a time, mixing well after each addition. After adding 3 eggs, whisk the fourth in a small bowl and add just enough to achieve a smooth, pipeable dough. The texture should stretch between your fingers without tearing.
- Preheat the oven to 350°F (180°C), conventional heat. Line a baking sheet with parchment paper or a silicone mat.
- Spoon the dough into a piping bag fitted with a large star tip. Pipe a 4-inch/10 cm circle, then pipe a second ring right next to it, touching the first. Pipe a third ring directly on top, centered over the seam of the two bottom rings to build height. Sprinkle the top generously with sliced almonds. Bake for 45 minutes, or until puffed and deeply golden. Do not open the oven during baking.
- Remove from the oven and let cool completely on a wire rack.
- Use a serrated knife to slice each Paris Brest horizontally through the center to create a top and bottom half.
- To prepare the cream, place the softened butter in a stand mixer fitted with the whisk attachment. Beat on high speed for 2–3 minutes, until light and airy. Add the hazelnut paste and continue to whip until fully combined and fluffy. Stop the mixer, add the chilled pastry cream, and whip again briefly—just a few seconds—until the cream is thick, smooth, and stable. Transfer the cream to a clean piping bag fitted with a plain round tip.
- To assemble, spread a thin layer of hazelnut paste over the bottom half of each pastry. Pipe the hazelnut cream generously on top. Close with the top ring, press gently, and chill for at least 4 hours to set.
- Before serving, dust with powdered sugar and garnish with small dollops of hazelnut paste and a handful of candied hazelnuts. Slice and serve cold or slightly chilled. The finished Paris Brest can be stored in the refrigerator for up to 3 days.
MY NOTES
FAQ
What is the origin of the Paris Brest?
The Paris Brest is a classic French pastry created in 1910 by pastry chef Louis Durand to commemorate the Paris–Brest–Paris bicycle race. Its circular, wheel-like shape is a nod to the bicycle tire, symbolizing the endurance and prestige of the race. Originally, it was designed as a high-energy pastry for cyclists, made with rich choux pastry and calorie-dense praline cream. Over time, it became a staple of French patisserie and is now enjoyed as a luxurious dessert rather than a sports snack. The shape is both practical and symbolic, holding the cream filling neatly while honoring its unique origin story.
What is the best way to get a crisp shell on a Paris Brest?
it’s essential to follow proper choux pastry technique from the start. After cooking the dough on the stovetop, it should be returned to the heat for a couple of minutes to dry out, which removes excess moisture that could lead to sogginess. Once piped, bake the dough in a well-preheated oven at 350°F (180°C) with conventional heat—not convection. Avoid opening the oven during baking, as this can cause collapse and inhibit proper crisping. Bake until the pastry is deeply golden all over. After baking, cool the Paris Brest completely on a wire rack, which helps maintain its structure and crispness. For best results, fill the shell shortly before serving and store it unfilled if making it in advance.
Can I make the Paris Brest components in advance?
The choux pastry ring can be baked and stored, unfilled, in an airtight container at room temperature for 24 hours, or frozen for up to one month. To revive a frozen shell, reheat it briefly in a 300°F (150°C) oven for 5 to 8 minutes to restore crispness. The hazelnut mousseline cream can be made a day ahead and kept in the refrigerator, covered. Before piping, bring it to room temperature and stir to restore its silky texture. However, it’s best to assemble the Paris Brest on the day you plan to serve it, as refrigeration can soften the choux shell over time.
What can I use instead of hazelnut paste for the cream filling?
Almond paste or almond butter (unsweetened and finely ground) can be used for a similar texture and nutty flavor. You can also make a homemade praline paste by caramelizing sugar and blending it with roasted hazelnuts or almonds until smooth. For a simpler option, nut butters like peanut butter or cashew butter can stand in, though the taste will be different from a traditional Paris Brest. Adjust sweetness accordingly if your substitute is unsweetened. Keep in mind that texture matters—your substitute should be smooth enough to blend easily with butter and pastry cream.
How do I know when the choux pastry is baked properly?
A properly baked Paris Brest shell should be deeply golden, firm to the touch, and hollow-sounding when tapped. During baking, it will puff up and form a crisp exterior. It’s critical not to open the oven door while it’s baking, as steam is what causes the choux to rise. Opening the door prematurely can cause the structure to collapse. Bake at 350°F (180°C) for about 45 minutes, and use visual and tactile cues over time alone. If in doubt, leave the pastry in the oven for a few extra minutes. Once baked, remove it from the oven and let it cool completely on a wire rack. This cooling process helps the Paris Brest retain its shape and prevents sogginess from trapped steam.
Can I freeze a finished Paris Brest?
Freezing a fully assembled Paris Brest is not ideal, as the mousseline cream can separate upon thawing and the choux shell may become soggy. However, you can freeze the unfilled choux pastry rings once they’ve cooled completely. Wrap them tightly in plastic wrap, place them in an airtight container or freezer bag, and store them for up to one month. To serve, reheat the shell at 300°F (150°C) for about 5–8 minutes to restore crispness, then let it cool before filling. The cream filling, particularly if made with butter and pastry cream, does not freeze well, so it’s best prepared fresh or stored in the refrigerator for up to 2 days before use.
Is there a dairy-free version of this Paris Brest?
For the choux pastry, replace the milk with plant-based alternatives like almond milk, soy milk, or oat milk. Swap the butter with dairy-free margarine or a vegan butter substitute with at least 80% fat content. For the mousseline cream, use a dairy-free butter substitute and a plant-based pastry cream made with non-dairy milk and cornstarch. Be sure to choose a nut paste (like hazelnut or almond) that does not contain added milk solids. The finished result will have a slightly different flavor and texture, but it will still be a delicious and elegant Paris Brest.
Is there a dairy-free version of this Paris Brest?
Yes! For the choux pastry, replace the milk with plant-based alternatives like almond milk, soy milk, or oat milk. Swap the butter with dairy-free margarine or a vegan butter substitute with at least 80% fat content. For the mousseline cream, use a dairy-free butter substitute and a plant-based pastry cream made with non-dairy milk and cornstarch. Be sure to choose a nut paste (like hazelnut or almond) that does not contain added milk solids. The finished result will have a slightly different flavor and texture, but it will still be a delicious and elegant Paris Brest.
How do I prevent my choux pastry from collapsing?
it’s crucial to follow the drying and baking steps closely. First, cook the flour mixture thoroughly on the stovetop before adding eggs. This reduces moisture content and creates a stronger dough. After piping, bake the choux pastry at 350°F (180°C) for at least 45 minutes or until it’s puffed and golden brown. Never open the oven door while baking, as sudden drops in temperature can cause collapse. Once baked, let the pastry cool completely on a wire rack. If you plan to fill it later, wait until it is fully cooled and avoid sealing it in an airtight container while still warm, as trapped steam can soften the shell.
