Praline Paris-Brest

Instructions

1. 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. 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. 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. 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. 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. 6

   Add the ground hazelnuts and mix until they are evenly distributed.

   Tip: Be careful not to overmix.

7. 7

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula for a smooth finish.

8. 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. 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. 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. 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. 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.