The Hazelnut Paris-Brest is a perfect fusion of textures and flavors, bringing together the nutty sweetness of hazelnut ganache with the rich cocoa crunch of craquelin and a silky almond filling. Each bite is an experience of creaminess, crispness, and deep flavor—ideal for special occasions or when you want to treat yourself to something truly luxurious.

Step-by-Step Process for Preparing the Whipped Hazelnut Ganache

Start by preparing the whipped hazelnut ganache, as it requires time to chill before being whipped into a light, airy cream.

Heat 150 g of liquid cream (30% fat) in a saucepan until it’s hot but not boiling.
Remove the cream from the heat and pour it over 125–150 g of white chocolate, 140 g of praline, and 3–4 g of pre-hydrated gelatin. Stir the mixture until the chocolate melts and everything is smooth and well combined.
Gradually add 450 g of cold cream, mixing thoroughly to ensure the mixture is uniform.
Chill the ganache in the refrigerator for at least 4 hours. This allows it to thicken and develop its rich hazelnut flavor.
Once chilled and ready to use, whip the ganache until light and fluffy. Set it aside until the Paris-Brest is ready for assembly.

Tip: The longer the ganache chills, the easier it will be to whip, resulting in a creamier and more stable filling.

Crafting the Cocoa Craquelin: The Key to a Crispy Topping

The craquelin topping adds a delightful crunch to the Paris-Brest, balancing the soft choux pastry and creamy filling.

Combine 85 g of caster sugar, 72 g of flour, 70 g of butter, and 5 g of bitter cocoa powder in a bowl. Knead the ingredients together until a smooth dough forms.
Roll the dough between two sheets of baking paper, making sure it’s about 2–3 mm thick. This ensures even baking and a consistent texture across all of the choux buns.
Freeze the dough briefly, which makes it easier to handle and cut.
Once chilled, cut out pieces of craquelin to fit on top of your choux pastry circles. These will melt over the dough while baking, creating a crispy, crackly top.

Tip: Freezing the craquelin dough ensures it keeps its shape when placed on the choux pastry and bakes into an irresistible crunch.

Perfecting the Choux Pastry: The Foundation of Paris-Brest

Making the choux pastry requires careful attention to technique to achieve light, airy buns that perfectly complement the rich fillings.

Preheat your oven to 170°C (338°F) to ensure an even bake.
In a medium saucepan, heat 62 g of milk, 62 g of water, 55 g of unsalted butter, a pinch of salt, and 1 teaspoon of sugar until the butter is melted and the mixture starts to boil.
Remove the saucepan from heat and quickly stir in 67 g of flour. Return the pan to low heat and cook the dough for 2–3 minutes, stirring constantly. This helps to dry out the dough, ensuring it puffs up nicely in the oven.
Let the dough cool slightly, then gradually add 110 g of beaten eggs (about 2 eggs) while mixing in a food processor. Continue until the dough is smooth and shiny, with a pipeable consistency.
Pipe the dough into circles (classic Paris-Brest shape) on a lined baking sheet. Place the pre-cut craquelin discs on top of each dough circle.
Bake for 35–40 minutes or until golden brown and crisp. Once baked, allow the choux buns to cool completely before assembling.

Tip: To maintain the puffiness and shape of your choux pastry, avoid opening the oven door during baking.

Preparing the Crispy Chocolate Almond Filling

This luxurious filling adds richness and depth to the Paris-Brest, combining the flavors of chocolate and almonds.

Mix 200 g of chocolate almond spread with 100 g of praline in a bowl until well combined. The result is a rich, smooth filling with a delightful nutty crunch that complements the lightness of the choux pastry.

Assembling the Hazelnut Paris-Brest

Once all the components are ready, it’s time to bring everything together.

Cut the cooled choux buns horizontally to create a top and bottom.
Spread the crispy chocolate almond filling generously on the bottom half of each choux bun.
Pipe the whipped hazelnut ganache on top of the almond filling, using a piping bag with a star nozzle to create a decorative finish.
Place the top half of the choux pastry over the filling, pressing down lightly to secure the layers.

Serving and Enjoying Your Hazelnut Paris-Brest

These Paris-Brest treats are best enjoyed fresh, allowing the contrasting textures of the crunchy craquelin, light choux pastry, and creamy fillings to shine.

Garnish with a dusting of powdered sugar if desired for a touch of sweetness and elegance.
Serve immediately to experience the full range of textures and flavors at their peak.

Tip: If you’re not serving the Paris-Brest immediately, store them in the refrigerator to maintain their freshness. They will keep well for 1–2 days.

This Hazelnut Paris-Brest is a true masterpiece of flavor and texture. The combination of airy choux pastry, creamy hazelnut ganache, and a crisp cocoa craquelin makes this dessert as delightful to eat as it is to create. Perfect for a celebration or an indulgent treat, these pastries will surely impress!

Hazelnut Paris-Brest

A decadent French dessert featuring a crispy choux pastry with a crunchy cocoa craquelin topping, filled with a luxurious whipped hazelnut ganache and a rich crispy chocolate almond filling. Perfect for special occasions or as a show-stopping treat!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 40

Total Time 1 40

Course Dessert

Cuisine French

Servings 6 Paris-Brest

Calories 550 kcal

Ingredients

For the Whipped Hazelnut Ganache

150 g hot liquid cream (30% fat)
125-150 g white chocolate
140 g praline
3-4 g gelatin pre-hydrated
450 g cold liquid cream (30% fat)

For the Craquelin (Cocoa Crunchy Topping)

85 g caster sugar
72 g flour
5 g bitter cocoa powder
70 g butter

For the Choux Pastry

62 g milk
62 g water
55 g unsalted butter
1 pinch of salt
67 g T55 flour (or all-purpose)
110 g beaten eggs (about 2 eggs)

For the Crispy Chocolate Almond Filling

200 g chocolate almond spread
100 g praline

Instructions

Prepare the Whipped Hazelnut Ganache (at least 4 hours ahead)

Heat 150 g of liquid cream until hot but not boiling.
Remove from heat and pour it over the white chocolate, hydrated gelatin, and praline. Stir until the chocolate is fully melted and the mixture is smooth.
Gradually add the cold cream (450 g), mix well, and refrigerate for at least 4 hours.
When ready to use, whip the ganache until light and fluffy. Set aside.

Make the Craquelin Topping

Combine the butter, sugar, flour, and cocoa powder, kneading until you get a smooth dough.
Roll the dough between two sheets of baking paper to about 2-3 mm thick.
Freeze the dough for a few minutes, then cut out pieces to fit on top of your choux buns.

Prepare the Choux Pastry

Preheat the oven to 170°C (338°F).
In a saucepan, heat the water, milk, butter, salt, and sugar until the butter melts and the mixture boils.
Remove from heat and quickly stir in the flour. Return to low heat and cook the dough for 2-3 minutes, stirring constantly, to dry it out.
Let the dough cool slightly, then transfer it to a food processor. Gradually add the beaten eggs until a smooth dough forms.
Pipe the dough into circles (for Paris-Brest) on a lined baking sheet, then place the pre-cut craquelin on top.
Bake for 35-40 minutes until golden brown. Let the choux buns cool completely.

Prepare the Crispy Chocolate Almond Filling

In a bowl, mix the chocolate almond spread with the praline until well combined.

Assemble the Paris-Brest

Cut the baked choux buns horizontally.
Fill the bottom half with the crispy chocolate almond filling.
Pipe the whipped hazelnut ganache on top of the filling.
Place the top half of the choux pastry over the ganache and lightly press down.

Notes

Ensure the whipped ganache is thoroughly chilled before whipping, or it may not hold its shape.
For extra crunch, sprinkle some chopped nuts on the crispy almond filling before piping the ganache.

Keyword Hazelnut Paris-Brest, choux pastry, whipped ganache, praline, craquelin