Paris-Brest with Praline and Crunchy Hazelnuts

There’s something undeniably elegant about a Paris-Brest. This iconic French dessert, shaped like a bicycle wheel to commemorate the Paris-Brest-Paris bicycle race, is a celebration of textures and flavors. With its delicate choux pastry, rich praline cream, and crunchy hazelnuts, it’s a dessert that feels both luxurious and comforting.

I first encountered this masterpiece during a trip to Paris. The patisserie display was filled with pastries, but the Paris-Brest caught my eye. Its golden, flaky crust and generous filling of praline cream were irresistible. One bite, and I was transported—creamy, nutty, and utterly divine.

What I love most about this recipe is its balance of simplicity and sophistication. While it may look intimidating, it’s surprisingly approachable with a little patience. The combination of buttery choux pastry, silky praline cream, and the crunch of hazelnuts is pure perfection.

Whether you’re making this for a special occasion or just to treat yourself, this Paris-Brest with Praline and Crunchy Hazelnuts is sure to impress. So, let’s channel our inner pastry chef and dive into this French classic.

This Paris-Brest with Praline and Crunchy Hazelnuts is a show-stopping dessert that’s perfect for any occasion. It features a ring of golden choux pastry filled with rich praline cream and topped with crunchy hazelnuts.

The recipe is a bit of a project, but the results are worth it. With a little patience and attention to detail, you can create a dessert that looks and tastes like it came from a Parisian patisserie.

What sets this dessert apart is its combination of textures and flavors. The light, airy choux pastry contrasts beautifully with the creamy praline filling and the crunch of hazelnuts. Plus, it’s a crowd-pleaser—everyone will be asking for seconds.

If you’re looking for a dessert that’s sure to impress, this is it. This Paris-Brest is a must-try.

Exciting Story:

I’ll never forget the first time I made this Paris-Brest. It was for my husband’s birthday, and I wanted to surprise him with something special. I spent the afternoon in the kitchen, carefully piping the choux pastry and whipping up the praline cream.

When I brought it to the table, his eyes lit up. The first bite was pure magic—the crisp pastry, the creamy filling, and the crunch of hazelnuts were a match made in heaven. He declared it the best dessert he’d ever had, and I knew I had a new favorite recipe.

Since that day, this Paris-Brest has become a special-occasion staple in our house. It’s a labor of love, but the smiles it brings make it all worth it.

Why This Paris-Brest with Praline and Crunchy Hazelnuts

Selling Points:

• Elegant and Impressive: A show-stopping dessert that’s perfect for special occasions.
• Perfect Balance: The combination of textures and flavors is pure perfection.
• Homemade Praline Cream: Rich, nutty, and utterly irresistible.
• Crunchy Hazelnuts: Adds a delightful texture and nutty flavor.
• French Classic: A timeless dessert that’s sure to impress.

What You Need For Paris-Brest with Praline and Crunchy Hazelnuts

For the Choux Pastry:

• ½ cup water
• ½ cup whole milk
• ½ cup unsalted butter
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the Praline Cream:

• 1 cup hazelnuts
• ½ cup granulated sugar
• 2 tbsp water
• 2 cups whole milk
• 4 large egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream

For the Topping:

• ¼ cup hazelnuts, chopped and toasted
• Powdered sugar (for dusting)

How to Make Paris-Brest with Praline and Crunchy Hazelnuts

1. Make the Choux Pastry: Preheat oven to 375°F (190°C). In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil. Add flour and stir vigorously until the dough forms a ball. Transfer to a bowl and let cool slightly. Beat in eggs one at a time until smooth. Pipe into a ring shape on a parchment-lined baking sheet. Bake for 30-35 minutes until golden. Let cool.
2. Make the Praline: In a skillet, toast hazelnuts until fragrant. In a saucepan, combine sugar and water. Cook until amber in color. Add hazelnuts and stir to coat. Spread on parchment to cool, then grind into a paste.
3. Make the Cream Filling: In a saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually whisk in hot milk. Return to the saucepan and cook until thickened. Stir in praline paste and vanilla. Let cool. Whip heavy cream and fold into the cooled pastry cream.
4. Assemble: Slice the choux ring in half horizontally. Fill with praline cream. Top with chopped hazelnuts and dust with powdered sugar.

Tips For Paris-Brest with Praline and Crunchy Hazelnuts

• Piping the Pastry: Use a piping bag with a large round tip for even rings.
• Praline Paste: Grind the praline until smooth for a silky cream filling.
• Chill the Cream: Let the pastry cream cool completely before folding in the whipped cream.

Substitutions and Variations

• Different Nuts: Use almonds or pecans instead of hazelnuts.
• Chocolate Version: Add melted chocolate to the pastry cream for a chocolate twist.
• Gluten-Free: Use gluten-free flour for the choux pastry.

Make a Healthier Version

• Use a sugar substitute in the pastry cream and praline.
• Substitute heavy cream with a lower-fat alternative like Greek yogurt.

Closing in Todd Wilbur Style:

And there you have it! This Paris-Brest with Praline and Crunchy Hazelnuts is a show-stopping dessert that’s sure to impress. Don’t forget to let us know how your Paris-Brest turns out, and consider checking out some of our other recipes for more delicious inspiration.

Frequently Asked Questions For Paris-Brest with Praline and Crunchy Hazelnuts:

1. Can I make the choux pastry ahead of time?
   Yes, bake the pastry and store it in an airtight container for up to 2 days.
2. Can I use store-bought praline paste?
   Yes, but homemade praline paste adds a special touch.
3. How long does the assembled Paris-Brest last?
   It’s best enjoyed the same day but can be refrigerated for up to 24 hours.
4. Can I freeze the choux pastry?
   Yes, freeze before baking and bake directly from frozen.
5. What if my choux pastry doesn’t rise?
   Ensure the dough is cooked properly before adding eggs and bake at the right temperature.
6. Can I use a different filling?
   Yes, try vanilla or chocolate pastry cream.
7. How do I prevent the pastry from getting soggy?
   Assemble just before serving and store components separately.
8. Can I make mini Paris-Brest?
   Yes, pipe smaller rings and adjust baking time.
9. What’s the best way to grind praline?
   Use a food processor or high-speed blender.
10. Can I use whipped cream instead of pastry cream?
    Yes, but the texture will be lighter and less rich.
11. Can I make this gluten-free?
    Yes, use gluten-free flour for the choux pastry.
12. What’s the best way to serve Paris-Brest?
    Slice into portions and serve chilled or at room temperature.