Master This Elegant French Pastry: Hazelnut Paris-Brest | Full Recipe by Kirsten Tibballs

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the sablé by mixing salt, sugar, plain flour, and unsalted butter at room temperature until smooth and lump-free.

Roll the sablé dough between two pieces of baking paper to approximately 2 mm thickness.

Cut the rolled sablé to fit your freezer, using sheets that are 400 mm by 600 mm.

Place the rolled sablé in the freezer for about 1 hour until firm enough to cut.

Cut out circles from the frozen sablé using a round cutter (85 mm) and an internal cutter (30 mm).

Set the cut sablé back in the freezer until ready to use.

Prepare the choux pastry by combining water, milk, unsalted butter, and a little sugar in a saucepan and bringing it to a boil.

Once boiling, add plain flour (sieved if necessary) and stir until fully incorporated and the mixture forms a ball.

Turn the heat back on and stir until the mixture develops an oily sheen and pulls away from the sides of the pan.

Transfer the mixture to a mixing bowl and allow it to cool slightly before adding eggs.

Add eggs slowly, testing the consistency after adding about 3/4 of the eggs. The mixture should glide off a spoon slowly when ready to pipe.

Use a mold to pipe the choux pastry, or pipe directly if preferred. Place the frozen sablé on top of the piped pastry.

Bake the pastry in a preheated oven until puffed and golden, approximately 25-30 minutes.

Allow the pastry to cool completely before filling with hazelnut cream and garnishing with additional hazelnut cream, chocolate, and hazelnuts.

Dust with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens