Classic French Paris-Brest with Hazelnut Praline Mousseline Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the Paris-Brest the same day it is assembled. The choux pastry will soften slightly in the refrigerator, but it remains delicious for up to 24 hours.

If you must refrigerate it, let it sit at room temperature for 20 minutes before serving to take the chill off. The mousseline can be made a day ahead and kept in the fridge, but bring it to room temperature and re-whip briefly before piping.

When piping the choux ring, use a steady hand and keep the piping bag perpendicular to the baking sheet. For a more professional look, you can pipe a second layer on top of the first, creating a taller ring that will split into two even halves.

If you don’t have a 20cm ring mold, you can draw a circle on parchment and use it as a guide. The ring doesn’t have to be perfect – rustic is charming.

Variations

• Chocolate Praline: Add 2 ounces of melted dark chocolate to the mousseline along with the praline paste for a richer, chocolate-hazelnut flavor. Omit the chocolate if you prefer a classic praline taste.
• Raspberry Filling: Pipe a layer of raspberry jam or fresh raspberries onto the bottom half of the choux ring before adding the mousseline. The tartness of the berries balances the sweet praline.
• Salted Caramel: Drizzle salted caramel sauce over the mousseline before placing the top back on. The salty-sweet combination elevates the dessert to a new level.
• Almond Praline: Replace the hazelnut praline paste with almond praline paste for a different nutty flavor. You can also sprinkle sliced almonds over the top instead of flaked.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 2 days, loosely covered. Let sit at room temperature for 20 minutes before serving.

Freezer

Unfilled baked choux rings can be frozen for up to 1 month. Thaw at room temperature and re-crisp in a 300°F (150°C) oven for 5 minutes.

Reheat

To re-crisp the pastry, place in a 300°F (150°C) oven for 5 minutes. Do not microwave, as it will make the pastry soggy.

Store leftover Paris-Brest in the refrigerator, loosely covered with plastic wrap or in a cake dome, for up to 2 days. The choux pastry may soften, but the flavor will remain. For best results, bring to room temperature before serving.

You can prepare the choux pastry rings and bake them a day ahead, then store them in an airtight container at room temperature.

The mousseline can be made up to 2 days in advance and kept refrigerated. Assemble the dessert no more than a few hours before serving to maintain the crispness of the pastry.

Serving ideas

Serve the Paris-Brest as the centerpiece of a dessert table, sliced into wedges with a sharp knife. The contrast of crisp choux, creamy mousseline, and crunchy almonds is best enjoyed fresh. Pair it with a cup of strong coffee or a glass of cold milk for a classic French café experience.

For a more decadent presentation, you can drizzle a little warm chocolate sauce over the top or add a few extra caramelized hazelnuts around the base.

But the classic version is elegant in its simplicity – the toasted almonds and dusting of confectioners' sugar are all it needs to shine.

Frequently asked questions

Recipe card

Classic French Paris-Brest with Hazelnut Praline Mousseline

Prep 45 minCook 35 minTotal 1 h 20 minServes 8

Ingredients

• 1 batch choux pastry (pâte à choux)
• 1/2 cup flaked almonds
• 1 cup pastry cream (crème pâtissière), cold
• 1/2 cup hazelnut praline paste
• 1/2 cup unsalted butter, softened
• Confectioners' sugar, for dusting, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

35 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.