Want to make a dessert that turns heads? Try this Paris-Brest recipe. It's a French pastry filled with delicious hazelnut mousseline. Keep reading to master this treat!
Perfect for special occasions like Valentine's Day or anniversaries, this dessert is all about love. If you're a fan of French desserts, check out my Chouquettes, Profiteroles and Coffee Eclair recipe too!
PREFER TO WATCH INSTEAD OF READ?
- Vanilla extract
- Hazelnut spread
- Almond slices
- Powdered sugar
- Fondant or almond paste (optional)
See recipe card for quantities.
Make Choux Pastry
For the choux pastry, boil water, butter, sugar, and salt together. After that, take the pot off the heat and stir in the flour. Put it back on the stove and cook until you get a shiny paste, which should take around 3 to 4 minutes. Transfer this paste to another bowl and add eggs one by one, mixing well each time.
Shape and Bake
To shape the hearts, draw heart shapes on a piece of parchment paper, then flip the paper over. Pipe your choux pastry onto the heart shapes. Brush with egg wash and top with slices of almond. Bake at 400°F for 20-25 minutes until they turn golden. If there are white spots, lower the heat to 350°F to remove them. Once done, let them cool on the counter.
Create Pastry Cream
For the pastry cream, boil milk and vanilla. In another bowl, combine cornstarch, sugar, and an egg. Add some of the hot milk to this mixture and mix well. Put it back on the stove, bring it to a boil and keep whisking. Transfer to a bowl, mix in some butter, and let it chill in the fridge.
To make the mousseline, cream the butter until it's soft and without lumps. Add your choice of spread and beat until it's almost white. Switch to a whisk attachment and add room-temperature pastry cream. Mix until well blended.
Now it's time for assembly. Cut the choux hearts in half. Use a piping bag to fill them with the mousseline. Dust the top with powdered sugar. Optionally, you can also add a small heart made of fondant or almond paste.
Your heart-shaped choux pastries are ready to enjoy! Share them with loved ones or keep them for yourself. If you have leftovers, store them in an airtight container.
Hint: Use room temperature ingredients for the mousseline. This helps it mix smoothly.
For a dairy-free option, use almond milk and vegan butter.
Swap hazelnut spread for almond or pistachio for a nutty twist.
Store in fridge for up to 3 days. For freezing, separate components.
Don't rush the choux pastry cooking. Make sure it's golden for best texture.
Yes, but it may alter the taste.
Up to 3 days in the fridge.
Yes, but better to freeze components separately.
Ingredients might not be room temperature.
Yes, almond or pistachio work.
No, but it helps.
Oven might not be hot enough.
Use vegan butter and almond milk.
Yes, add fresh berries for extra flavor.
5ml Vanilla extract
125g Hazelnut spread
375g Pastry Cream
Step 1 - Choux Pastry
- Boil water, butter, sugar, salt.
- Off heat, add flour.
- Cook to a shiny paste (3-4 min).
- Move to a bowl.
- Add eggs one by one.
Step 2 - Heart Shapes
- Draw hearts on a parchment paper.
- Flip paper.
- Pipe choux pastry on the drawn hearts.
- Add egg wash.
- Top with almond slices.
- Bake 400°F for 20-25 min till golden.
- Lower to 350°F to remove white spots.
- Cool on the counter.
Step 3 - Pastry Cream
- Boil milk, vanilla.
- Mix cornstarch, sugar and egg.
- Add hot milk to egg mixture. Mix.
- Boil all and keep whisking.
- Move to a bowl. Add butter.
- Chill completely in the fridge.
Step 4 - Mousseline
- Cream room temperature butter until soft, no lumps.
- Add the spread. Beat till almost white.
- Change to whisk.
- Add room-temp pastry cream.
- Mix till blended.
Step 5 - Assembly
- Cut choux hearts in two.
- Fill with mousseline.
- Add powdered sugar on top.
- Optional: Add fondant or almond paste heart.
- Prep Time: 45 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Looking for other recipes like this? Try these: