Paris‑Brest with Hazelnut Mousseline Cream

This indulgent and refined Paris‑Brest combines the lightness of choux pastry with a crisp craquelin, filled with a smooth hazelnut mousseline cream. Roasted hazelnut pieces and hazelnut paste elevate this iconic dessert, offering crunch, sweetness, and sophistication. Perfect for an elegant afternoon treat, a festive dessert, or a refined end to a meal.

 

Paris‑Brest with Hazelnut Mousseline Cream

Ingredients – Choux Pastry (for 15–20 choux)

  • 122 g milk

  • 122 g water

  • 4.2 g salt

  • 4.2 g sugar

  • 126 g butter

  • 123 g flour

  • 252 g whole eggs (about 5 eggs)


Ingredients – Craquelin

  • 74 g granulated sugar

  • 60 g softened butter

  • 74 g flour


Method – Choux Pastry and Craquelin

  • Bring the milk, water, salt, sugar, and butter (cut into pieces) to a boil.

  • Remove from heat, add the flour all at once, and mix vigorously. Return to medium heat and dry the dough for 1–2 minutes.

  • Transfer to a bowl or the bowl of a stand mixer, let cool for 5 minutes, then incorporate the eggs one at a time until the dough is smooth and glossy.

  • Mix the craquelin ingredients until a homogeneous dough forms, roll it out between two sheets of baking paper (2 mm), chill in the freezer for 30 minutes, and cut into disks.

  • Pipe choux rings or individual choux onto a baking sheet lined with parchment paper and place a craquelin disk on top of each.

  • Bake for 35–40 minutes at 170 °C (fan-assisted) without opening the oven during baking.


Hazelnut Mousseline Cream

Ingredients

  • 250 ml whole milk

  • 60 g egg yolks

  • 65 g sugar

  • 25 g flour

  • 25 g cornstarch

  • 100 g unsalted butter

  • 40 g hazelnut paste

  • 1 vanilla bean


Method

  • Split and scrape the vanilla bean and infuse it in the milk brought to a boil for 10 minutes.

  • Whisk the egg yolks with the sugar, then incorporate the flour and cornstarch.

  • Gradually pour the hot milk over the mixture, whisking constantly, then return everything to the saucepan.

  • Cook over medium heat, whisking constantly, until thickened (3–4 minutes).

  • Transfer to a dish, cover with plastic wrap directly on the surface, and refrigerate until completely cooled.

  • Incorporate the hazelnut paste, then whip the softened butter and gradually add the hazelnut pastry cream until the mixture is light, smooth, and stable.


Assembly and Decoration

  • Slice the cooled choux or choux rings with a serrated knife.

  • Generously fill with hazelnut mousseline cream using a piping bag fitted with a star tip.

  • Place a small dollop of mousseline on top of each choux as a base for decoration.

  • Roast whole hazelnuts at 160 °C for 15 minutes, let cool, and remove the skins. Roughly chop some of the hazelnuts.

  • On each choux, pipe a small drop of hazelnut paste and sprinkle with roasted hazelnut pieces for crunch and texture.

  • For an elegant finish, lightly dust with powdered sugar just before serving.