Recette du Paris-Brest de A à Z

almond cream

🥗Healthier: cashew cream

💰Cheaper: buttercream

Cashew cream offers a nut-free option while buttercream is more accessible.

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories, while milk chocolate is often less expensive.

Prepare the craquelin by mixing 40g of butter, 50g of brown sugar, 50g of flour, and 0.4g of fleur de sel until combined. Roll out and chill.

For the choux pastry, combine 70g of water, 70g of milk, 5g of sugar, 2g of salt, and 60g of butter in a saucepan. Bring to a boil.

Remove from heat and stir in 80g of flour until a dough forms. Allow to cool slightly before adding 140g of eggs gradually until smooth.

Pipe the choux pastry onto a baking sheet and top with the chilled craquelin. Bake until golden and puffed.

Prepare the mousseline cream by heating 250g of milk. In a bowl, whisk together 50g of egg yolks, 50g of sugar, 13g of flour, and 13g of cornstarch.

Combine the mixtures and cook until thickened. Stir in 50g of butter and 1g of fleur de sel. Allow to cool.

Once the choux are cooled, fill them with the mousseline cream and insert praliné noisette. Decorate with toasted almonds and hazelnuts, and sprinkle with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens