HAZELNUT PARIS BREST  RECIPE BY

KIRSTEN TIBBALLS

An understated Parisian classic that you will love! Choux pastry with a sable crust,
filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold
powder and roasted hazelnuts to finish. 
BEGINNER

SABLE

CHOUX PASTRY

90 MINS
HAZELNUT CREAM

HAZELNUT CRUNCH LAYER

CREATED WITH SILIKOMART DONUTS SILICON MOULD

MAKES 12

SABLE
METHOD
INGREDIENTS

In the bowl of a stand mixer fitted with a paddle attachment,

2g (0.07oz) salt
add the salt, sugar, flour and butter. Mix to combine until the
125g (4.41oz) caster (superfine) sugar
ingredients come together as a dough and there are no lumps of
125g (4.41oz) plain (all-purpose) flour
butter. Prepare 2 sheets of baking paper, cutting them to size to
100g (3.53oz) unsalted butter, room
ensure they will fit sitting flat inside your freezer. In between the
temperature
2 sheets of baking paper, roll the dough to 1-2mm in thickness
and then place in the freezer for approximately 1 hour. Once
EQUIPMENT
frozen, place on the bench and remove the top sheet of baking
stand mixer paper. Use an 85mm round cutter to cut 12 rounds. Then use
rolling pin a 30mm round cutter to cut out the centre of each. Place back
85mm round cutter into the freezer.
30mm round cutter

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
CHOUX PASTRY
METHOD
INGREDIENTS

In a saucepan, combine the water, milk, sugar, butter and salt

125g (4.41oz) water
and bring to the boil. Remove the saucepan from the heat and
125g (4.41oz) full cream (whole) milk
add in the flour, stir to combine. Once the flour is completely
10g (0.35oz) caster (superfine) sugar
incorporated, place back onto the heat and stir until the dough
100g (3.53oz) unsalted butter
forms a ball and develops an oily sheen. Transfer the dough into
2g (0.07oz) salt
the bowl of a stand mixer fitted with a paddle attachment and
150g (5.29oz) plain (all-purpose) flour
begin to beat on low speed. Slightly whisk the eggs to break
225g (7.94oz) whole eggs
them up and then slowly add to the dough making sure it has
EQUIPMENT fully incorporated after each addition. Test the mixture intermit-
tently as demonstrated in the video to ensure you reach the
high heat rubber spoon correct piping consistency.
spatula
stand mixer

PIPING
METHOD
EQUIPMENT
Place the frozen sable discs on top of each mould indent. Once
Silikomart Donuts Silicon Mould
they have softened slightly, gently push them down into the
15mm plain piping tube
base of the mould. Transfer the choux pastry into a piping bag
disposable piping bag
fitted with a 15mm plain piping tube. Pipe the choux pastry
aluminium baking tray
into the silicon mould on top of the sable. Place into the freezer
Silpat Baking Mat
for at least 3 hours, or until completely frozen. Pre-heat a fan
forced oven to 130°C (266°F). Unmould the Paris Brest and
place them on a baking tray lined with a Silpat baking mat.
Place in the pre-heated oven for 15 minutes before increasing to
150°C (302°F) and continue to bake for a further 15 minutes.
Increase the temperature to 170°C (338°F) and continue to
bake for a further 12-15 minutes until golden-brown. Turn off the
oven and leave the door ajar, allowing the Paris Brest to dry out
with the residual heat. Cool at room temperature before freezing.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
HAZELNUT CRUNCH LAYER
METHOD
INGREDIENTS

Roast the hazelnuts at 160°C (320°F) for 12-15 minutes before

70g (2.47oz) hazelnuts
removing the skin and roughly chopping. Melt the chocolate
290g (10.23oz) Callebaut 823 Milk Couverture
bringing it to 33-34°C (91.4 - 93.2°F). Add the chopped
33.6%
hazelnuts, salt and hazelnut paste to the chocolate and mix to
5g (0.18oz) sea salt
combine. Cut the Paris Brest and remove the dough from the
110g (3.88oz) Callebaut Pure Hazelnut Paste
inside. Transfer the hazelnut crunch to a piping bag fitted with a
EQUIPMENT 10mm plain piping tube and pipe a small amount into the base
of each Paris Brest.
spatula
disposable piping bag
10mm plain piping tube

HAZELNUT CREAM

INGREDIENTS METHOD

In the bowl of a stand mixer fitted with a whisk attachment, add

600g (21.16oz) fresh cream 35% fat
the cream, icing sugar, vanilla and pure hazelnut paste. Whip
60g (2.12oz) pure icing sugar, sieved
the cream until you reach a pipeable consistency. Transfer the
8g (0.28oz) Heilala Vanilla Bean Paste
cream to a piping bag fitted with an 11mm star piping tube.
60g (2.12oz) Callebaut Pure Hazelnut Paste
Pipe the cream in a circular motion on top of the hazelnut
crunch.
EQUIPMENT

stand mixer
spatula
11mm star piping tube
disposable piping bag

GARNISH
METHOD
INGREDIENTS

Lightly brush the top of each Paris Brest with metallic powder
gold metallic powder
before placing them on top of the hazelnut cream. Use a 9mm
60g (2.12oz) hazelnuts, roasted
piping tube to pipe different sized stars on top of the Paris Brest
Callebaut 823 Milk Couverture 33.6%
as demonstrated in the video. Garnish with roasted hazelnuts,
50g (1.76oz) pure icing sugar
milk chocolate callets and finish with a dusting of icing sugar.
EQUIPMENT

make-up brush
9mm star piping tube
sieve

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.