HAZELNUT PRALINE PASTE

1. Heat the oven to 150°C, fan forced.
2. Scatter the hazelnuts over a lined baking tray and roast in the preheated oven for 10 minutes. Remove from the oven and keep warm.
3. In a saucepan large enough to stir all the ingredients, place the water and sugar and bring to a boil.
4. Once the syrup reaches 118°C, remove from the heat, add the warm hazelnuts, and stir to coat.
5. Continue stirring the hazelnuts without heat until the sugar crystallises and the mixture is dry.
6. Return the saucepan to a low-medium heat and gently stir until the sugar has completely dissolved and caramelised.
7. Remove from the heat, immediately add the butter and sea salt and stir through.
8. Pour the caramelised hazelnuts over a Silpat mat and spread out slightly. Allow to cool completely at room temperature
9. Blitz the caramelised hazelnuts in a food processor to form the praline paste. You can process it to a coarser paste if you like texture. For a completely smooth praline, use a stone grinder.
10. Store in an airtight container until required.

Note: This recipe makes more praline than required for the two Paris Brest but is difficult to blitz in the food processor with a smaller quantity. The praline can be stored in an airtight container at room temperature for up to 14 days.

HAZELNUT PRALINE PASTRY CREAM

1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
2. Place the milk into a saucepan and bring to a boil.
3. Meanwhile, place the egg yolks, sugar, and cornflour into a bowl and whisk by hand to create a slurry.
4. Once the milk has come to a boil, pour a third at a time into the slurry while whisking to combine.
5. Pour the mixture back into the saucepan and whisk continuously over low-medium heat until boiling and thickened.
6. Transfer into a clean bowl, add the pre-soaked gelatine and hazelnut praline, and whisk to combine.
7. Lastly, add the butter and whisk to incorporate.
8. Cover the surface of the pastry cream with plastic wrap and chill in the refrigerator for a minimum of 4 hours.

MILK CHOCOLATE CHANTILLY

1. Place the cream (A), inverted sugar, and glucose into a saucepan and bring to a boil.
2. Pour the hot liquid over the milk chocolate and whisk to combine.
3. Add the cream (B) and whisk to combine.
4. Cover the surface of the chocolate cream with plastic wrap and chill in the refrigerator for a minimum of 5 hours.

SABLE

1. Place all of the ingredients into the bowl of a stand mixer fitted with a paddle attachment and mix to form a smooth dough.
2. Between two sheets of baking paper, roll out the dough to approximately 3mm in thickness.
3. Place into the freezer.
4. Once frozen, use a 160mm ring to cut out a disc, then use a 70mm ring to cut out the centre, creating a ring shape. Repeat to make two rings in total, one for each Paris Brest.
5. Reserve in the freezer until required.

CHOUX

1. Place the milk, water, butter, sugar, and salt into a saucepan over low-medium heat and bring to a boil.
2. Remove from the heat, add the sieved flour, and stir to form a dough.
3. Return to low-medium heat and continuously stir the dough until it comes away from the sides of the saucepan, leaves a thin film on the bottom, and develops an oily sheen.
4. Transfer the dough into the bowl of a stand mixer fitted with a paddle attachment and begin to mix on low speed.
5. Meanwhile, lightly whisk the eggs by hand to break them up.
6. Gradually add the egg to the dough a small amount at a time, ensuring it completely incorporates after each addition, scraping down the sides of the bowl as required.

Note: Test the consistency of the mixture intermittently by holding a spoonful on its side. If the dough very slowly glides off the spoon, it doesn’t require any more egg.

7. Transfer the mixture into a disposable piping bag, cut a tip off the end, and pipe it into two Pavoni KE020FP Ring Insert Silicon Moulds, filling them approximately 10mm from the base.
8. Place into the freezer and allow to freeze completely before unmoulding.
9. Meanwhile, if you’re using hazelnuts for the choux, thinly slice them using a mandolin.
10. Unmould the frozen choux and allow to defrost on a baking tray lined with a Silpat baking mat.
11. Heat the oven to 170°C, fan forced.
12. Once the choux is completely defrosted, place a frozen sable disc on top and scatter the top with the thinly sliced hazelnuts, if using.
13. Bake in the preheated oven for 20 minutes, then reduce the heat to 150°C and bake for a further 20 minutes. Lastly, reduce the heat to 130°C and bake for a final 10-15 minutes, until dark golden-brown in colour.
14. Allow to cool completely before assembling.

ASSEMBLY

1. Place the prepared hazelnut praline pastry cream into a piping bag fitted with a 24mm round nozzle.
2. Transfer the chilled milk chocolate Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to a medium peak. Then, place it into a piping bag fitted with an 8mm star nozzle.
3. Place some of the remaining hazelnut praline paste into a separate piping bag.
4. Slice the choux in half horizontally and pipe a layer of pastry cream into the base.
5. Pipe a zigzag of hazelnut praline over the pastry cream, then sprinkle with chopped roasted hazelnuts.
6. Top with another layer of pastry cream, then pipe the whipped Chantilly cream over it to fully cover the pastry cream.
7. Sit the top half of the Paris Brest on the filling and finish with a dusting of icing sugar.

Note: Best served immediately.

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