Paris-Brest – Bruno Albouze

Step-by-Step Tutorial: How to Make Paris-Brest Pastry Wheel

1. Prepare Hazelnuts:

• Toast hazelnuts in the oven for about 15 minutes until golden and fragrant.
• Allow the hazelnuts to cool before using them in the recipe.

2. Make Caramel A:

• Cook sugar to a dark amber stage to make caramel.
• Spread the caramel into thin sheets, add salt, and let it cool completely.
• This method creates pralin, a key ingredient in the recipe.

3. Prepare Pralin (Alternative Method):

• Combine toasted nuts with hot syrup until caramelized.
• Rub each nut in sugar and continue cooking until caramelized.
• This traditional method is commonly used for decoration.

4. Make Pralin Paste:

• Process the cooled, toasted hazelnuts with caramel in a food processor until a paste forms.

5. Prepare Soft Caramel:

• Cook sugar and corn syrup to a dark amber caramel stage.
• Mix with hot cream, milk, and vanilla.
• Add gelatin and butter, blend well, and chill the mixture.

6. Prepare Diplomat Cream Filling:

• Heat milk with sugar.
• Mix egg yolks with sugar, cornstarch, and flour.
• Combine the mixtures, cook to make custard, then add gelatin and mascarpone.
• Chill the cream on a baking tray lined with plastic wrap.

7. Make Chocolate Hazelnut Crumble:

• Mix room temperature butter with flour, cocoa powder, and raw sugar.
• Divide the pastry, roll out, brush with egg whites, add nuts, and freeze.
• Cut a hole in the center and freeze until ready to use.

8. Prepare Choux Pastry:

• Boil water, salt, honey, trimoline, and butter.
• Add flour, cook until a film forms, then transfer to a mixing bowl.
• Mix in eggs gradually until smooth and shiny.

9. Form and Bake Pastry:

• Pipe the choux pastry into a wheel shape on a baking tray.
• Top with the frozen chocolate hazelnut crumble.
• Bake at 350°F (180°C) for 50 minutes, then cool completely before slicing.

10. Assemble Paris-Brest:

• Smooth out the Diplomat cream, then fold in the pralin and whipped cream.
• Slice the top off the pastry, pipe two circles of cream, add soft caramel, and repeat the layers.
• Finish with a final layer of cream, put the cap back on, and decorate with caramel and nuts.

11. Serve and Enjoy:

• Slice and serve the Paris-Brest, a delicious and visually stunning pastry wheel.
• Share your creation on Instagram and tag @BrunoAlbouze for recognition.
• For more recipes, visit brobouze.com and consider subscribing to the channel for more culinary delights.

12. Conclusion:

• Enjoy the Ultimate Paris-Brest pastry that combines flavors and textures for a delightful experience.
• Experiment with individual portions following the same steps for a personalized touch.
• Have a great time baking and savoring this exquisite dessert creation!

By following these steps, you can create a delectable Paris-Brest pastry wheel inspired by Chef Louis Duran's classic recipe. Happy baking!