Caramel paris brest with chocolate hazelnut cream

Caramel paris brest with chocolate hazelnut cream

By
From
100 Best Cakes and Desserts
Serves
10
Photographer
Mark Roper

Paris Brest is one of the most popular French patisseries. I love it.

Ingredients

Quantity Ingredient
170g caster sugar
1/2 teaspoon red
1 quantity Choux pastry, made into 10 Paris Brest
80g flaked almonds, toasted, (optional)
80g butter, softened
60g chocolate hazelnut spread
1 quantity Crème pâtissière

Method

  1. Combine the sugar, vinegar and 60 ml water in a small saucepan. Bring to the boil over medium heat, then cook until the mixture turns golden brown. Remove from the heat as the colour is changing to golden brown and very carefully dip the top of each Paris Brest ring into the caramel to lightly coat it. Place on a wire rack to cool. Sprinkle the flaked almonds on top of each Paris Brest, if using.
  2. When the caramel is cold, split the rings in half horizontally.
  3. Using electric beaters, beat the butter and chocolate hazelnut spread until well combined. Add the crème pâtissière and mix well.
  4. Spoon the chocolate mixture into a piping bag fitted with a 1 cm fluted nozzle. Pipe a ring of chocolate cream onto the pastry bases. Replace the tops and refrigerate until required.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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