Paris-Brest log with praline: chic menu

Paris-Brest log with praline is a classic and decadent French pastry dessert that originated in the early 1900s. This dessert is a circular choux pastry, filled with a rich praline cream, and decorated with finely chopped hazelnuts. This recipe produces 8 servings, perfect for a special occasion or celebration.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup hazelnuts, finely chopped

• For the praline cream:
• 1 cup whole milk
• 4 egg yolks
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup hazelnut paste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Remove from heat and add flour, stirring until fully combined. Return to heat and cook for 2-3 minutes, stirring constantly, until the mixture forms a ball and the sides of the pan are coated with a film.
4. Transfer dough to a mixing bowl and let cool for a few minutes.
5. Add eggs, one at a time, beating until fully incorporated between each addition.
6. Pipe or spoon the dough onto the parchment-lined baking sheet in the form of a circle. Use a dampened finger to smooth the surface and create a slight well in the center.
7. Bake for 25-30 minutes or until golden brown and puffed. Allow the pastry to cool completely.
8. In a pan, toast the finely chopped hazelnuts for 2-3 minutes until fragrant. Set aside to cool.
9. For the praline cream, in a saucepan, heat milk to simmering.
10. In a mixing bowl, whisk together egg yolks, sugar, and cornstarch until combined. Gradually add the hot milk, whisking until smooth.
11. Return the mixture to the pan and cook over low heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon.
12. Remove from heat and stir in butter and hazelnut paste until smooth. Allow the mixture to cool to room temperature.
13. Using a serrated knife, cut the top third of the pastry to create a lid. Fill the inside of the pastry with the praline cream and replace the lid.
14. Sprinkle the top of the pastry with toasted hazelnuts, and dust with powder sugar.
15. Keep chilled before serving.

Verdict:

This Paris-Brest log with praline is a show-stopping dessert that will impress your guests. The combination of the crispy choux pastry, rich praline cream, and toasted hazelnuts make this dessert irresistibly delicious. The instructions may seem lengthy, but with a little patience and attention to detail, you can make this classic French pastry at home.

Serving Suggestions:

Paris-Brest log with praline is best served chilled. To keep it fresh and delicious, store in the refrigerator until ready to serve. This dessert is perfect for special occasions, dinner parties, or any time you want to impress your guests with a classic French dessert.