Showing posts from May, 2018


Last month, my partner and I spent a few days in Paris. One day, we stumbled upon this remarkable bakery on Rue Saint-Denis which sold, among other delicious pastries, an enormous Paris-Brest cake by the slice. It was so good that we went back for more the next day. Paris-Brest is a delicious choux pastry filled with a hazelnut "mousseline" cream, and it involves one hard-to-find ingredient: praliné (hazelnut-almond paste). This recipe is great because it shows how simple it is to make your own praliné. It is an extra step you can do without if you can good quality praliné in a jar, but it was well worth the effort.

PRALINÉ (HAZELNUT-ALMOND PASTE) 100 grams hazelnuts 125 grams almonds (preferably skinned) 180 grams sugar 50 grams water
CHOUX PASTRY 125 ml (1/2 cup) whole milk 125 ml (1/2 cup) water 75 grams (1/3 cup) unsalted butter 1/4 teaspoon salt 1 cup all-purpose flour 4 large eggs 1/4 cup sliced almonds
EGG WASH 1 egg 2 tablespoons water
MOUSSELINE CREAM 500 ml (2 cups) whole milk 130 gr…