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Perfect Paris-Brest Choux Ring Recipe with Easy Praline Mousseline Cream

Paris-Brest choux ring - featured image
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A classic French pastry featuring a crisp choux ring filled with a light, nutty praline mousseline cream. This recipe is approachable, rewarding, and perfect for special occasions.

Ingredients

Scale
  • 1 cup (240 ml) water (fresh, cold)
  • ½ cup (115 g) unsalted butter, cut into pieces
  • 1 tsp granulated sugar
  • ¼ tsp salt
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • A handful of sliced almonds (optional, for topping)
  • 1 cup (150 g) hazelnuts, toasted and skins removed
  • ¾ cup (150 g) granulated sugar
  • 2 cups (480 ml) whole milk
  • 5 large egg yolks
  • ¼ cup (30 g) cornstarch
  • ¾ cup (170 g) unsalted butter, softened
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Make the Praline Paste: Toast hazelnuts in a 350°F (175°C) oven for 10-12 minutes until golden and fragrant. Wrap them in a kitchen towel and rub to remove skins. In a dry skillet, melt sugar over medium heat until it turns a deep amber caramel. Stir in the toasted hazelnuts quickly, then pour onto parchment to cool. Once hardened, break into chunks and pulse in a food processor until smooth paste forms. Set aside.
  2. Prepare the Choux Pastry: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat and add sifted flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from pan (about 2 minutes). Return to low heat and cook for 1-2 minutes to dry dough slightly, stirring constantly. Transfer dough to mixing bowl to cool for 5 minutes.
  3. Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Dough should be smooth, glossy, and pipeable but thick enough to hold shape.
  4. Pipe the Choux Ring: Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Using piping bag fitted with large star tip, pipe a ring about 8 inches (20 cm) in diameter. Pipe a second ring inside the first for stability, then pipe a third ring on top, creating a layered ring. Sprinkle sliced almonds on top if using.
  5. Bake: Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes until golden and puffed. Avoid opening oven door during baking. Let cool completely on wire rack.
  6. Make the Pastry Cream: Heat milk in saucepan until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour hot milk into yolk mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened (about 2-3 minutes). Remove from heat and stir in vanilla extract. Strain cream through sieve into bowl. Cover with plastic wrap directly on surface and chill completely.
  7. Make the Mousseline Cream: Beat softened butter until creamy. Whip chilled pastry cream until smooth, then gradually add praline paste. Fold praline pastry cream into butter until light and fluffy. Chill until ready to assemble.
  8. Assemble: Slice cooled choux ring horizontally in half with serrated knife. Pipe or spoon praline mousseline cream generously onto bottom half, then replace top. Chill briefly to set before serving.

Notes

Keep oven door closed during baking to prevent collapse. Dry the dough on stove after adding flour to remove excess moisture. Add eggs gradually for smooth dough. Whip butter well before folding in pastry cream for light mousseline texture. Use serrated knife to slice choux ring evenly. Chilling mousseline cream helps it hold shape when piped. Prepare praline paste and pastry cream a day ahead to save time.

Nutrition

Keywords: Paris-Brest, choux pastry, praline mousseline cream, French dessert, hazelnut cream, pastry cream, elegant dessert

Find it online: https://tastypierecipes.com/perfect-paris-brest-choux-ring-recipe-with-easy-praline-mousseline-cream/