Hazelnut Paris-Brest with Praline & Silk Cream

Hazelnut Paris-Brest with Praline and Cream

This Paris-Brest combines choux pastry, hazelnut praline, pastry cream, hazelnut paste, and buttercream. The dessert relies on contrast between crisp baked choux and a richer praline-based filling.

Main Components

The recipe is built from several parts:

• Choux pastry for the shell
• Hazelnut praline with feuilletine for crunch
• Pastry cream
• French buttercream
• Hazelnut paste

Folding the cream components together creates the final filling for the baked choux.

Choux and Praline

The choux pastry provides a hollow baked structure for the filling. Topping it with chopped hazelnuts adds more texture during baking.

The hazelnut praline adds a denser nut layer and helps keep the filling from being uniform in texture all the way through.

Cream Filling

The Paris-Brest cream uses pastry cream, hazelnut paste, and buttercream. This gives the filling more body than pastry cream alone and keeps it stable enough for piping.

Assembly Notes

Once the choux is cooled:

• Add the praline inside
• Pipe the cream between the pastry layers
• Chill briefly if you want a cleaner slice

Serve slightly cool so the filling stays defined.

Tips for Success

• Toast the hazelnuts well for a deeper nut flavour.
• Freeze the piped cream logs if you want easier assembly.
• Bake the choux fully so it stays crisp when filled.
• Prepare components ahead if serving on the same day.

Serve slightly chilled so the cream keeps its shape and the praline stays distinct.