Paris-Brest choux with intense hazelnut praline
Nicolas Innocenti The classic!
A symbol of French pastry, the Paris-Brest is an ode to the hazelnut.
A generous and refined dessert, to share... or not.
🥮 Choux pastry (serves 6)
Ingredients :
- 81g of whole milk
- 81 g of water
- 81 g of butter
- 3 g of salt
- 3 g of sugar
- 89g of T45 flour
- 162 g of fresh eggs (≈ 3 medium eggs)
Preparation
In a saucepan, bring the water, milk, salt and butter to a boil.
Remove from heat, add the flour all at once and mix vigorously.
Place back on low heat for 30 seconds to dry out the dough.
Remove from heat and incorporate the eggs one by one until you obtain a smooth batter.
Arrange the choux pastries on a baking sheet, then bake at 130°C for about 30 minutes and then at 150°C for 10 minutes.
Assembly
Cut the cabbages in half, fill generously with cream and hazelnut praline, then close them up.