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Paris-Brest

Name: Paris-Brest
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 1/2 cup (3 1/2 ounces; 99 grams), sugar; 1/4 cup, water; 1 teaspoon, lemon juice; 1 cup, hazelnuts, toasted and skinned; 1/2 teaspoon, salt; 1 tablespoon, vegetable oil; 4 , large eggs; 8 tablespoons, unsalted butter, cut into 16 pieces; 1/2 cup, whole milk; 1/3 cup, water; 2 3/4 teaspoons, sugar; 3/4 teaspoon, salt; 1 cup (5 ounces; 142 grams), all-purpose flour; 2 tablespoons toasted, skinned, and, chopped hazelnuts; 2 teaspoons, unflavored gelatin; 1/4 cup, water; 1 1/2 cups, half-and-half; 5 , large egg yolks; 1/3 cup (2 1/3 ounces; 66 grams), sugar; 3 tablespoons, all-purpose flour; 3 tablespoons, unsalted butter, cut into 3 pieces and chilled; 1 1/2 teaspoons, vanilla extract; 1 cup, heavy cream, chilled; , confectioners' sugar

111 comments

Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV

Desserts or Baked Goods

French

Cakes

We knew Paris Brest was both elegant and delicious. Now that we’ve perfected its various components, we can say it’s reliable as well.

SERVES8 to 10

has video

WHY THIS RECIPE WORKS

Paris-Brest is a showstopper dessert that consists of a large ring of pâte à choux—the same pastry used to make éclairs and cream puffs—that is filled with hazelnut praline pastry cream and then sprinkled with chopped almonds and powdered s...

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