Classic French Paris-Brest with Hazelnut Praline Mousseline Step-by-step instructions

Before you start

Before starting, prepare the choux pastry and pastry cream if not using store-bought. Ensure the pastry cream is cold and the butter is softened to room temperature. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.

Trace a 20cm (8-inch) circle on the parchment to guide the piping. Have all ingredients measured and equipment ready, including a piping bag and plain tip, a serrated knife, and a wire rack for cooling.

Instructions

Phase 1: Choux Pastry Preparation

1. 1Make the Choux Pastry Ring
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and trace a 20cm (8-inch) circle as a guide. Prepare the choux pastry according to your favorite recipe, or use a reliable pâte à choux method. Transfer the dough to a piping bag fitted with a plain round tip. Pipe a thick ring along the traced circle, then pipe a second ring directly on top of the first, and a third ring on top of the second to create a tall, even circle.
   Look for The choux ring should be smooth and even, about 1 1/2 inches tall.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a steady, even pressure while piping to keep the ring uniform.
2. 2Top with Almonds
   Sprinkle the flaked almonds generously over the top of the choux ring, pressing them gently into the dough so they stick. The almonds will toast during baking and add a lovely crunch.
   Look for Almonds cover the top evenly, with some gaps for the pastry to puff.
   Tip If the dough is too dry, lightly brush with water before adding almonds.

The choux pastry ring is piped into a neat, even circle with a slightly raised edge. The flaked almonds are scattered evenly on top, some pressing into the dough. The unbaked ring looks smooth and uniform, ready for the oven. This is the foundation of the dessert, so take care to pipe it evenly.

Phase 2: Baking and Cream Filling

3. 3Bake the Choux Ring
   Bake the choux ring in the preheated oven for 35 minutes, without opening the oven door. The pastry should puff up, become hollow, and turn a deep golden brown. If the ring browns too quickly, reduce the oven temperature to 350°F (175°C) for the last 10 minutes. Once baked, transfer to a wire rack and let cool completely.
   Look for The ring is puffed, crisp, and golden brown, with a hollow interior.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not open the oven during baking, as the steam is essential for the puff.
4. 4Make the Praline Mousseline
   In a large bowl, combine the cold pastry cream and hazelnut praline paste. Beat with an electric mixer until smooth and well combined. Add the softened butter and continue beating until the mixture is light, fluffy, and holds stiff peaks. The mousseline should be silky and spreadable.
   Look for The cream is pale, airy, and holds its shape when piped.
   Tip Ensure the butter is soft but not melted for a smooth emulsion.

After 35 minutes in the oven, the choux ring is puffed, deep golden brown, and crisp. It should feel light and hollow when tapped. The mousseline cream is smooth, fluffy, and holds stiff peaks, with a rich hazelnut aroma. The pastry cream, praline paste, and butter have blended into a silky, spreadable filling.

Phase 3: Assembly and Finishing

5. 5Assemble the Paris-Brest
   Once the choux ring is completely cool, use a serrated knife to slice it horizontally in half. Set the top aside. Fill a piping bag with the praline mousseline and pipe tall rosettes or swirls onto the bottom half of the ring, covering the entire surface. Place the top half back on, gently pressing to adhere. Dust generously with confectioners' sugar before serving.
   Look for The mousseline is piped in tall, elegant rosettes, and the top is dusted with sugar.
   Tip For a clean cut, use a sharp serrated knife and saw gently.

The choux ring is sliced horizontally, revealing a crisp, hollow interior. The mousseline is piped into tall, elegant rosettes, filling the ring completely.

The top is replaced and dusted with confectioners' sugar. The finished Paris-Brest looks like a professional pâtisserie creation, ready to be sliced and served.

Common mistakes

A common mistake is opening the oven door during baking, which lets out steam and causes the choux to deflate. Another issue is under-baking – the pastry may look golden but still be soft inside; it needs to be crisp and dry.

For the mousseline, if the butter is too cold, it won’t incorporate smoothly, leaving lumps. If the cream is too warm, it will be runny. Always beat the mousseline until it is light and holds its shape, and chill it briefly if needed.

How to tell it’s done

The choux ring is done when it is deeply golden brown, crisp to the touch, and feels light for its size. To check for doneness, you can carefully remove it from the oven and tap the bottom – it should sound hollow.

If the pastry is still soft or pale, return it to the oven for a few more minutes. The mousseline is ready when it is light, fluffy, and holds stiff peaks. The assembled Paris-Brest should be served within a few hours for the best texture.

• Egg dishes: 160°F (71°C) in the thickest part