Praline Paris-Brest
Prep
30 mins
Cook
45 mins
Servings
6
Difficulty
Medium
This Paris Brest has become my go to dessert whenever I want to impress without spending hours in the kitchen. The beauty of this recipe is that it comes together in just 75 minutes from start to finish, making it perfect for unexpected guests or a weekend treat. I love using hazelnut praline paste as the star ingredient because hazelnuts are packed with heart healthy monounsaturated fats and antioxidants that make this indulgence feel a little bit better. What really hooked me though is how forgiving and budget friendly this recipe is, using simple pantry staples you probably already have on hand. The result is an elegant, chocolatey ring with that wonderful praline flavor that tastes like it took way more effort than it actually did.
Ella x
Ingredients
- 200all-purpose flour
- 100confectioner's sugar
- 150unsalted butter
- 200granulated sugar
- 2eggs
- 100hazelnut praline paste
- 150whole milk
- 100unsalted chocolate chips
- 1almond extract
- 1salt
- 20ground hazelnuts
- 1baking 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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