Paris brest

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.

Pour 200 grams of sugar in a saucepan and add 50 grams of water.

Caramelize the mixture on medium heat until golden brown.

Once the caramel is golden, add 160 grams of hazelnuts and toast them until golden.

Pour the mixture onto a silicone sheet and let it cool for a couple of minutes.

Transfer the cooled mixture into a mixer and blend until smooth to make praline.

Measure 180 grams of praline in a saucepan, then add 60 grams of milk and 180 grams of double cream, and bring to a boil.

Soak 4 leaves of gelatin in water.

Once the mixture is boiling, dissolve the gelatin in it.

Add 200 grams of white chocolate to the mixture and blend it.

Pour the mixture into a bowl and add 420 grams of cold double cream, mixing well.

Cover the bowl and let it set completely in the fridge.

Mix 100 grams of flour with 100 grams of sugar and 80 grams of butter, kneading into a dough.

Place the dough between two silicone sheets and roll it into a thin sheet.

Let the dough cool down in the fridge.

In a saucepan, pour 100 grams of water, 100 grams of milk, 100 grams of butter, 5 grams of sugar, and 5 grams of salt, and bring to a boil.

Once boiling, add 120 grams of flour and mix, cooking on low heat until the dough starts to shine (about 3 to 4 minutes).

Let the dough cool for 5 minutes, then mix in 4 eggs one by one.

Put the batter in a piping bag fitted with a round nozzle.

Use a baking ring and some flour to make a pattern on a baking sheet, then pipe eight rounds in a ring.

Cut the dough with a round cutter and place it on a profiterole batter.

Bake at 190 degrees Celsius for around 30 minutes until golden brown.

Toast some hazelnuts until golden, then pulse them in a blender.

Pour tempered chocolate on a plastic sheet and spread it, then sprinkle the toasted hazelnuts on top and cut with two round cutters.

Let the chocolate set for 30 minutes.

Whip the praline cream in a mixer until fluffy peaks form.

Put the whipped cream in a piping bag fitted with a Wilton nozzle.

Once the profiterole dough has cooled completely, cut it in half.

Cut the top with a round cutter and pipe the praline cream on the bottom half.

Make small holes at the top and fill them with spare praline.

Cover the halves and pipe some more cream on top.

Place the chocolate collet on top and finish by piping more praline on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens