Classic French Paris-Brest with Hazelnut Praline Mousseline

This Paris-Brest is a French pastry classic that looks like a golden wheel of choux, split and filled with an ethereal hazelnut praline mousseline. The crisp, airy pastry contrasts with the silky, nutty cream, and the toasted almonds on top add a delightful crunch.

It’s a showstopper for any celebration, yet surprisingly approachable for home bakers. With a few careful steps, you can create a dessert that tastes like it came from a Parisian pâtisserie.

The Paris-Brest is a beloved French dessert created in 1910 to commemorate the Paris-Brest bicycle race. Its ring shape is said to mimic a bicycle wheel. The classic version features choux pastry baked until puffed and crisp, then filled with a praline-flavored mousseline cream.

This recipe delivers that authentic experience: a crisp, nutty shell and a luscious, hazelnut-infused filling. It’s an impressive yet doable project for home bakers, perfect for special occasions or a weekend baking challenge.

Ingredients

Why this recipe works

The choux pastry is the foundation of this dessert. The high-moisture dough creates steam during baking, which puffs the pastry into a hollow, airy shell.

Baking at a high temperature without opening the oven ensures the structure sets before the steam escapes, resulting in a crisp, sturdy ring that can hold the creamy filling without becoming soggy. The flaked almonds on top toast during baking, adding a nutty flavor and a pleasant crunch that contrasts with the smooth mousseline.

The mousseline cream is a luxurious combination of pastry cream, hazelnut praline paste, and butter. Beating the mixture incorporates air, creating a light, silky texture that holds its shape when piped.

The praline paste provides an intense, caramelized hazelnut flavor, while the butter enriches the cream and gives it a velvety mouthfeel. This filling is stable enough to pipe into tall rosettes, making the final presentation as beautiful as it is delicious.

Notes and substitutions

For the choux pastry, use a recipe you trust, whether it’s your own or a favorite from a cookbook. The key is to cook the dough until it forms a smooth ball and leaves a thin film on the bottom of the pan. The eggs should be added gradually, beating until the dough is glossy and falls from the spoon in a V shape. If the dough is too thick, the ring won’t puff as much; if too thin, it may collapse.

Hazelnut praline paste is available at specialty baking stores or online. If you can’t find it, you can substitute almond praline paste or a high-quality hazelnut spread without cocoa. For the pastry cream, make sure it is fully chilled before whipping, as warm pastry cream will melt the butter and result in a runny filling. The mousseline can be made ahead and stored in the refrigerator for up to two days.

• hazelnut praline paste: almond praline paste or store-bought hazelnut spread (without cocoa) for a different nut flavor
• flaked almonds: sliced almonds or chopped hazelnuts for texture
• unsalted butter: salted butter, but reduce any added salt in the recipe

Equipment

• Large piping bag with plain round tip
• 20cm (8-inch) ring mold or template
• Baking sheet lined with parchment
• Stand mixer or hand mixer
• Serrated knife
• Sieve for dusting