Paris-Brest, made by cutting a ring of baked choux pastry in half and filling it generously with hazelnut cream, is one of the elegant, technically demanding classics of French pastry making. Its cream, which stands out with the roasted aroma of hazelnuts, adds a rich texture to the dessert.
Boil the water, butter, and salt, add the flour all at once and stir until the dough pulls away from the sides of the pot; remove from heat and once slightly cooled, add the eggs one at a time to get a glossy dough.
Pipe the dough into ring shapes on parchment paper using a piping bag, and bake in a preheated oven until puffed and golden. Caution: do not open the oven door during baking, the rings may deflate.
Add the hazelnut spread and powdered sugar to the whipped cream and mix until smooth, then chill in the refrigerator before filling.
Cut the cooled rings horizontally in half, pipe the hazelnut cream onto the bottom half and close with the top half; sprinkle powdered sugar on top and serve.
Important: Don't open the oven door for at least 20 minutes after putting the choux pastry in, or the rings can deflate. Note: Let the hazelnut cream cool completely before using it as filling — warm cream can cause the rings to soften and fall apart. Allergen: contains wheat (gluten), dairy, egg, and hazelnuts (nuts).
If you sprinkle some sliced almonds on top of the rings before baking, they gain both appearance and crunch.
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