Staples- Gourmet recipes

Paris-Brest revisited

Made with Smooth 50% Nutty Almond and Hazelnut Praliné

An original recipe by L'Ecole Valrhona
Makes 1 Paris-Brest for 8 people

5 steps

Prepare a day in advance : Reasonable Indulgence praliné crémeux - Reasonable Indulgence intense praliné whipped ganache

Make on the day : Sugar crisps - Choux pastry - Hazelnut shortcrust pastry

You will need : Melon baller - 18cm and 12cm rings - Immersion blender - Piping bag - Thermometer

Recipe Step by Step



250g Whole milk

4g Powdered gelatin 200 Bloom

20g Cold water (for rehydrating the gelatin)

50g Cocoa butter

320g Smooth 50% nutty almond and hazelnut praliné



Preparation time : 15 minutes
Refrigerate for : 12 hours

Heat the milk to 140/160°F (60/70°C).

Bloom the gelatin in cold water and add it into the milk. 

Gradually combine this with the smooth 50% nutty almond and hazelnut praliné and cocoa butter, emulsifying them with a spatula as you do so.

Blend as soon as possible with an immersion blender until you have a perfect emulsion. 

Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).



160g Whole milk

5g Potato starch

100g Whipping cream

2.5g Powdered gelatin 200 Bloom

15g Cold water (to rehydrate the gelatin)

140g Smooth 50% nutty almond and hazelnut praliné

45g Cocoa butter

Preparation time : 15 minutes
Refrigerate for : 12 hours

Mix a third of the cold milk with the potato starch, then set aside.

Heat the remaining milk to 185/195°F (85/90°C).

Pour a third of the hot milk into the milk and starch mixture and stir them together.

Return to the pan and bring to a boil. 

Take the pan off the heat and add the bloomed gelatin. 

Gradually combine this with the smooth 50% nutty almond and hazelnut praliné and cocoa butter, emulsifying them with a spatula as you do so.

Add the chilled cream. 

Blend with an immersion blender to perfect the emulsion. 

Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).



90g Raw cane sugar
90g Flour
70g Butter

Preparation time : 5 minutes
Freeze for : 15 minutes

Mix together all the ingredients to form a dough and spread it out in a thin layer between 2 sheets of parchment paper. 

Cut the dough into a ring shape with a diameter of 26cm and a width of 5cm. Set aside in the freezer.



75g Whole milk
75g Water
3g Fine salt
3g Sugar
60g Butter
90g All-purpose flour
150g Eggs

Preparation time : 15 minutes
Bake for : 40 minutes

Bring the water, milk, salt, sugar, and butter to a boil in a saucepan. 

Take the pan off the heat, add in the flour, then let it soak up all the moisture on a high heat. 

Place the dough in the bowl of a stand mixer, then add the eggs one at a time, taking care to incorporate each one completely before adding another.

Use a piping bag to pipe the choux pastry into a 24cm-diameter, 4cm-wide ring on a baking sheet lined with baking parchment or a silicone mat. 

Place the frozen sugar crisp on top and bake at 355°F (180°C) in a fan-assisted oven for approx. 40 minutes.

Leave to cool.



30g Hazelnut flour
235g All-purpose flour
90g Confectioners’ sugar
2g Fine salt
120g Butter
50g Egg

Preparation time : 15 minutes
Freeze for : 30 minutes
Bake for : 25 minutes

Mix together the hazelnut flour, confectioners’ sugar, salt, and flour. 

Sift the mixture, then add the cold cubed butter.

Mix until fine, sandy crumbs have formed. 

Add the egg to the mixture. 

Stop mixing once the dough is smooth and even. 

Roll out the dough to a depth of 3mm and cut it into a 18cm-diameter circle. 

Then cut a 12cm-diameter circle out of its center to form a ring and freeze it for 30 minutes.

Bake at 300°F (150°C) for approx. 25 minutes in a fan-assisted oven. 

Assembly and finishing

Preparation time : 10 minutes


Smooth 50% nutty almond and hazelnut praliné

Use a piping nozzle to pierce the underside of the choux pastry and fill it with the crémeux. Finish with some pure praliné to make the choux extra indulgent. Turn the Paris-Brest over, then carefully place the hazelnut shortbread crust ring in the exact center. Use a mixer fitted with the whisk attachment to whip the ganache, then use a plain n°12 nozzle to pipe it onto the ring in droplets. Use the remaining crémeux and a n°8 fluted tip to pipe on a few more small droplets. Use a melon baller dipped in hot water to hollow out the inside of the whipped ganache droplets, then pipe in a small amount of praliné. Add a few hazelnut pieces to finish off.

Chef's tip : make sure you don't overwork the ganache so that it can be piped out in droplet shapes.

Nutritional advice : The recipes for intense praliné crémeux and intense praliné whipped ganache have been redesigned to cut down the sugar and fat content of a traditional Paris-Brest