Paris-Brest with Hazelnut Praline Cream
A giant ring of crisp choux filled with silky hazelnut praline cream, topped with flaked almonds.
- Time2 hr 30
- LevelHard
- Costabout £0.90 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the praline. Toast the hazelnuts at 180°C (160°C fan) for 8 minutes. Melt the 100 g sugar in a pan until amber, stir in the nuts and tip onto baking paper. Cool until hard, then blitz in a food processor for 5 minutes into a smooth paste.
8 min - 2
Heat the oven to 200°C (180°C fan). Draw a 20 cm circle on baking paper and turn it over on a tray.
- 3
Boil the water, 75 ml milk and the 60 g butter, then tip in the flour and beat to a smooth ball. Cool for 10 minutes and beat in the eggs a little at a time until glossy.
10 min - 4
Pipe or spoon a ring of paste along the circle, then another ring inside and a third on top. Scatter over the almonds.
- 5
Bake for 15 minutes, turn down to 180°C (160°C fan) and bake 25 minutes more until deep golden. Prick the base to let the steam out and cool on a rack.
40 min - 6
Whisk the 3 yolks, 50 g sugar and cornflour. Heat 250 ml milk until steaming, pour over, whisk, and return to the pan. Stir over a medium heat for 3 minutes until thick. Cool, covered, for 1 hour.
3 min - 7
Beat the soft butter and 80 g of the praline paste into the cold custard until light and fluffy.
- 8
Slice the ring in half sideways. Pipe the cream into the base, set the lid on top and dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.