I didn’t invent the Paris-Brest, so I strictly maintained the core identity of this dessert: choux pastry, buttercream, and praline. However, I revisited the framework and broadened it by adding an airy texture to the cream and praline to really intensify the toasted, nutty flavor that is encased in the little puffs. It’s really the structure of its flavor that determines the style of this Paris-Brest.
Frozen Praline and Crumble
- 3 1/2 ounces raw almond and hazelnut praline (100 g)
- Crumble Dough
Choux Dough
Praline Cream
- 1 gelatin sheet
- 5 1/2 ounces semi-skimmed milk (155 g)
- 2 egg yolks
- 1 ounce superfine sugar (30 g)
- 1/5 ounce cornstarch (15 g)
- 2 3/4 ounces raw praline (80 g)
- 2 1/2 ounces butter (70 g)
Instructions
Step 1: Frozen Praline and Crumble
Make a pure praline with raw almonds and hazelnuts. Pour the praline into quarter-inch- diameter semi-sphere molds. Freeze. Make the crumble dough.
Step 2: Choux Dough
Preheat the oven to 340°F (170°C). Combine the milk, water, and cubed butter in a saucepan.
This recipe was originally published in "My Best Conticini" (Éditions Alain Ducasse). See all credits
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