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Roasted Hazelnut Paris-brest

Roasted Hazelnut Paris-brest

Ingredients

Choux Paste,
  • 120 GM Water
  • 120 GM Milk
  • 100 GM Butter
  • 1/2 TSP Salt
  • 5 GM Sugar
  • 150 GM Flour T55
  • 230 GM Egg
  • 50 GM Hazelnuts
  • 20 GM Icing Sugar
  • MONIN Roasted Hazelnut Mousseline
  • 250 ML Milk
  • 40 GM Egg Yolk
  • 30 GM Corn Flour
  • 50 GM Praline Paste
  • 150 GM Butter
  • 50 ML MONIN Roasted
  • Hazelnut Syrup

Instructions

For the Choux Pastry:.
  1. Boil water, milk, butter, sugar, and salt
  2. Add flour all at once, stir until dough pulls away from sides
  3. Cool slightly, then add eggs gradually until shiny and pipeable
  4. Pipe rings (approximately 7–8 cm diameter), sprinkle with hazelnuts and icing sugar
  5. Bake at 170°C for 35–40 minutes, cool completely
For the Mousseline Cream:.
  1. Make a pastry cream: Boil milk, Whisk yolks and corn flour
  2. Temper with hot milk, return to heat, and cook until thick
  3. Cool to room temperature, beat with praline paste and softened butter until fluffy
  4. Add MONIN Roasted Hazelnut Syrup for enhanced flavour
  5. Assemble by cutting the choux into half and piping the mousseline in the centre
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