Paris-brest hazelnut
Chef Gabriel Gras Fernandez and pastry chef Jorice Sardain have teamed up to open an address in the 18th arrondissement. Discover their recipe for the popular hazelnut paris-brest.
This recipe from Jorice Sardain, head pastry chef at Restaurant Fana in Paris18e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments in the last 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 10
Preparation time: 1 h
Cooking time: 1 h 15
Ingredients for Jorice Sardain 's paris-brest noisette
For the choux pastry
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20 cl milk
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½ tsp salt
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80 g butter
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100 g flour
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4 eggs
For the cracker
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100 g butter
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150 g flour
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150 g brown sugar
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1 tsp cocoa powder
For the hazelnut praline
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250 g hazelnuts
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250 g sugar
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½ tsp. fleur de sel
For the hazelnut mousseline cream
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65 cl milk
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7 egg yolks
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120 g sugar
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60 g cornstarch
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2 vanilla pods
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20 g cream
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50 g hazelnut praline
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110 g butter
For the hazelnut crumble
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120 g butter
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120 g brown sugar
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50 g hazelnut powder
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100 g flour
For the hazelnut custard
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50 cl milk
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50 cl cream
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10 egg yolks
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40 g sugar
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30 g hazelnut praline
Specific equipment
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Kitchen thermometer
Steps for Jorice Sardain 's hazelnut paris-brest
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Choux pastry: Heat 10 cl water, milk, salt and butter in a saucepan. when boiling, add the flour all at once to make the "panade". Stir, then add the eggs a little at a time, until the mixture is smooth.
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Crackers: Mix all the ingredients together at the same time until you obtain a smooth dough. roll out the dough thinly between 2 sheets of baking paper, and set aside in a cool place .
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Hazelnut praline: Roast the hazelnuts in the oven at 180°C for 15 min. Heat the sugar in a saucepan until you obtain a blond caramel.Pourover the roastedhazelnutsand leave to cool. Blend thehazelnut, caramel and fleur de selmixture in a blender until you obtain a praline with a runny texture.
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Hazelnut mousseline cream: In a saucepan, cook the milk, egg yolks, sugar, cornflour, vanilla and cream. Bring to the boil and cook for 2 minutes. Add the hazelnut praline and butter. Set aside in a cool place.
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Hazelnut-based crumble: Mix all ingredients together until a sandy texture is obtained. Bake for 15 min at 160°C.
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Hazelnut custard: In a saucepan, cook the milk, cream, egg yolks, sugar and hazelnut praline at 85°C. Set aside in a cool place.
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Choux pastry: Using a piping bag, pipe the choux pastry into 6 cm circles. Cut the crackers into 6 cm discs andplaceon the choux pastry. Bake at160°Cfor 30 min.
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Finishing:Mix thecrème mousseline andpipe into a smooth pipingbag . Pour the praline into an empty piping bag.
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Assembling: Cut the choux in half, garnish the base witha littlecrème mousseline. Sprinkle with hazelnut crumble, then pipe a beautiful sphere of cream on top, garnishing the heart of the sphere with praline. For the caps, "glaze" the tops with the hazelnut praline to add shine. Assemble the caps on the spheres and decorate with hazelnut pieces. Pour the crème anglaise alongside.
Has this recipe inspired you to discover the cuisine of Gabriel Gras Fernandez & Jorice Sardain? Read the Gault&Millau review of Fana.
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