Name: Hazelnut and chocolate Paris-Brest
Yield: Serves 6
Ingredients: 1 platinum gelatine leaf; 50 g milk chocolate drops; 50 g praline paste; 50 g butter; 50 g plain flour; ½ tsp caster sugar; 95 ml double cream; 50 g milk; salt; 20 g cocoa nibs; 20 g praline pieces, roughly chopped; 30 g blanched hazelnuts, toasted and roughly chopped; 260 ml double cream; 1½ medium eggs, beaten (about 75 g); 3 tsp caster sugar; 40 g cold butter, cubed; 50 g dark chocolate, roughly chopped; 1 medium egg; 50 g ground almonds; 50 g caster sugar; 50 g butter, softened; 40 g plain flour; 35 g dark chocolate drops; 3 egg yolks; 75 ml full-fat milk; 40 g caster sugar; 125 g milk chocolate drops

Preparation info

Serves
6

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

This dessert has quite a few components and is an absolute showstopper.

It’s better if you make everything apart from the choux pastry the day before. The extra time allows it all to set and rest properly, and it’ll make life easier – all you’ll need to do is put it together.

If your guests are coming in the evening, cook the choux around lunchtime so you allow time for it to cool before finishing and assembling the Paris-Brest.