Paris-Brest is a classic French pastry made from ring-shaped choux pastry, split and filled generously with hazelnut cream. Its filling stands out for its roasted hazelnut flavor and gives the dessert a rich texture.
Bring the water, butter, and salt to a boil. Add the flour all at once and stir until the dough pulls away from the sides of the pan. Remove from the heat and let it cool slightly, then beat in the eggs one at a time until the dough is glossy.
Pipe the dough into a ring onto a parchment-lined baking sheet. Bake in a preheated oven until puffed and golden. Do not open the oven door while baking, or the ring may collapse.
Add the hazelnut spread and confectioners’ sugar to the whipped cream. Mix until smooth, then chill in the refrigerator before filling the pastry.
Cut the cooled ring in half horizontally. Pipe the hazelnut cream onto the bottom half, replace the top, dust with confectioners’ sugar, and serve.
Important: Do not open the oven for at least 20 minutes after putting in the choux pastry, or the rings may collapse. Let the hazelnut cream cool completely before filling the pastry; warm cream can soften the rings and make them fall apart. Allergens: contains wheat (gluten), milk, eggs, and hazelnuts (tree nuts).
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