Praline Paris-Brest
Prep
30 mins
Cook
45 mins
Servings
6
Difficulty
Medium
Praline Paris Brest is a classic French pastry that combines choux pastry with hazelnut praline cream. This elegant dessert features all purpose flour, butter, eggs and hazelnut praline paste as its key ingredients, complemented by chocolate chips and ground hazelnuts. With 30 minutes of preparation and 45 minutes of cooking time, it suits anyone looking to create an impressive homemade treat.
Ella x
Ingredients
- 200 gall-purpose flour
- 100 gconfectioner's sugar
- 150 gunsalted butter
- 200 ggranulated sugar
- 2eggs
- 100 ghazelnut praline paste
- 150 mlwhole milk
- 100 gunsalted chocolate chips
- 1 teaspoonalmond extract
- ½ teaspoonsalt
- 20 gground hazelnuts
- ½ teaspoonbaking powder
- butter for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 23cm round cake pan and line the bottom with parchment paper.
Tip: Use a dark-coated cake pan for a more intense color.
- 2
In a medium bowl, whisk together flour, confectioner's sugar, baking powder, and salt.
Tip: Make sure to sift the flour for an even texture.
- 3
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for a faster process.
- 4
Beat in the eggs one at a time, followed by the hazelnut praline paste and almond extract.
Tip: Make sure to scrape the sides of the bowl for an even consistency.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Avoid overworking the dough for a tender crumb.
- 6
Add the ground hazelnuts and mix until they are evenly distributed.
Tip: Be careful not to overmix.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula for a smooth finish.
- 8
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Avoid overbaking for a moist crumb.
- 9
Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tip: Allow the cake to cool completely before filling and serving.
- 10
Once the cake is cool, place it on a flat surface and trim the edges using a serrated knife.
Tip: Make sure the edges are even for a perfect fill.
- 11
Spread a layer of chocolate ganache on top of the cake, leaving a 1cm border around the edges.
Tip: Use a spatula for a smooth finish.
- 12
Fill the cake with the hazelnut cream and top with the remaining chocolate ganache.
Tip: Make sure to spread the ganache evenly for a smooth finish.
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