Paris-Brest with Hazelnut Praline Cream | Gourmet Traveller
Paris-Brest with hazelnut praline cream by Emma Knowles is a French pastry featuring a golden choux ring filled with rich, nutty praline cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 200 ml milk
- 2 egg yolks, plus 1 extra, for eggwash
- 70 gm caster sugar
- 35 gm (¼ cup) cornflour
- 150 ml thickened cream, whipped to soft peaks
- To serve: coarsely chopped hazelnuts and icing sugar
- Hazelnut praline
- 170 gm caster sugar
- 170 gm roasted hazelnuts
- Choux pastry
- 100 gm butter, diced
- 200 gm (1 2/3 cups) plain flour
- 4 eggs, at room temperature
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