I love hazelnuts, especially if they are roasted, hmm that smell already… delicious! that’s why I wanted to make a nice hazelnut mousseline cream for these Paris Brest. When I saw the recipe in the book from Alain Ducasse, with almond nougatine… i was sure that i want to make this cream!!
Did you know, that this delicacy was made for the first time in 1910 by a baker, commemorating the Paris-Brest cycling race in 1891? that’s why these choux has a shape of a wheel!
Ingredients:
choux
2 eggs
50ml water
50ml milk
50g butter
50g flour
a pinch of salt
hazelnut mousseline cream (recipe Alain Ducasse)
250ml milk
3 egg yolks
1 vanilla bean
50g sugar
20g flour
20g cornstach
50g hazelnuts
almond nougatine
25g chopped almonds
90g sugar
choux:
heat the oven till 230C. Boil the water, milk and butter, add the flour and stir quickly together until the mixture forms a dough. Remove from heat, leave to cool, add the eggs (one at a time) and stir well. Put the dough into a piping bag with a round piping tip fitted, pipe small rings or sticks of choux on the baking try, sprinkle pieces shaved almonds over it and bake at 170C for about 20 min. leave to cool in the oven
almond nougatine:
roast the almonds at 150C for about 15 min., melt the sugar with a little bit water en cook until you have a light coloured caramel. Stir the chopped almonds quickly, roll out thinly, leave to cool and break it into small pieces
hazelnut mousseline cream:
roast the hazelnuts at 160C for about 15 min., put them in a blender until the hazelnuts are finely ground to a paste. Bring the milk with the vanilla bean seeds to the boil. Stir the eggs, sugar, flour and cornstarch, add this to the milk, boil it on a low heat, under continuously stirring, until the cream starts to thicken. Cool it and stir the hazelnut paste into the cream
fill the Paris Brest with this delicious cream and divide small pieces of almond nougatine over it, sprinkle the Paris Brest with some icing sugar!
Catch my cake 