Wait till you see this INCREDIBLE French Dessert! 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.

To make the syrup - To a large saucepan, add the water, sugar, glucose syrup, toasted hazelnuts, almonds and salt. Use a wooden spoon to mix on medium high speed until the mixture turns a deep golden colour, about 3 minutes. Add the bicarb soda and stir until well combined. Transfer to a well-oiled baking tray and spread out. Allow to set completely.

To turn into a paste - Break into smaller pieces and place in a food processor. Process until the mixture turns to a smooth paste. You may need to stop the processor and scrape down the bowl to make sure it mixes properly. Set aside.

To prepare pastry cream - To a large mixing bowl, add the flour, sugar and salt and mix using a mixing spoon. Add the egg yolks and mix until a paste forms.

Add 1/4 of the warmed milk in a slow stream whilst whisking. Then add another 1/4. Once it’s loosened up add the remaining milk all at once and whisk until combined.

To cook the pastry cream - Transfer to a large pot and stir on medium heat until mixture thickens, about 4-5 minutes. Add the vanilla bean paste and 125g of the cold and cubed butter and stir to combine. Then add the remaining butter and stir to combine.

To cool the pastry cream - Transfer to a large bowl with a sieve on top and pour the mixture into the sieve. Use a spatula or spoon to run through. Cover with plastic wrap and chill in the fridge for 3 hours.

To finish the pastry cream - add the praline paste to the pastry cream and mix until well combined.

Add the 250g of softened butter to a mixing bowl and beat until pale and fluffy, about 5 minutes. Add the pastry cream a little at a time while the mix is on high speed. Once all of the mixture is combined together, set aside. When ready to use, use a spatula to stir until smooth. Add to a large piping bag with a large open star tip. Place in the fridge until ready to use. Up to 1 day.

Preheat a fan-forced oven to 190C / 325F (210C / 410F for no fan). Line a large baking tray with baking paper. Set aside.

To prepare the dough - To a large saucepan, add the water, butter, salt and sugar and stir until mixture bubbles and butter melts. Take off the heat and add the flour. Mix using a wooden spoon immediately. Once the mixture forms a dough, place back on medium high heat and stir for about 4 minutes or until the dough begins sticking to the bottom of the saucepan. Take off the heat and allow to cool in the pot or in a glass bowl for 10 minutes.

Once the dough has cooled, add 1 egg and use a wooden spoon or spatula to mix until well combined. The mixture will be quite stiff. Add the next egg and mix. Repeat this until you get to the 3rd egg and test the dough before adding the fifth egg as you may not need all 4 eggs.

What you’re looking for is a shiny, glossy and smooth dough mixture that when stretched between two fingers, does not break. If the mixture breaks easily, add half of the last egg and mix. Test again.

Place the dough mixture into a piping bag fitted with a medium round tip.

Place a round 7” cake tin or plate on top of the baking paper and use a pen to trace around it. Dab the corners of the baking paper with choux pastry dough and turn over onto the baking tray. This will help it stick and stop it from flying around in the oven.

Pipe a ring of dough around the traced circle. And then pipe another one directly on top. Brush with egg wash (1 egg whisked with 1 tbsp water or milk) and then sprinkle with flaked almonds.

Bake for 35-40 minutes. Once baked allow to cool completely in the oven. This will help prevent it from collapsing.

Once baked and cooled, use a serrated knife to carefully cut in half. It will be hollow inside. Pipe some pastry cream in the hollowed-out part of one half of the pastry rings. Then use a spoon or offset spatula to smoothen out flat. Then pipe swirls of pastry cream. Place the second half on top and finish with a dusting of powdered sugar.

Cooking Techniques

Equipment Needed

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Dietary

Allergens