So last week, I introduced you to basic choux pastry.
I told you that I would have a few different recipes using the choux to come, and this is the first one I’m sharing with you! It’s probably my favourite, too.
It’s my take on the famed French Paris-Brest, typically a ring of choux pastry that’s filled with hazelnut mousseline and is said to have been created to honour the first bicycle race from Paris to Brest.
I love everything hazelnut, and this creamy, nutty filling combines creme patisserie, beautiful home made hazelnut praline paste, lots and lots of butter, and a little salty-sweet gianduja ganache.
Gianduja is a speciality hazelnut chocolate. I buy mine in big blocks and have to race to bake with it (or sometimes even hide it!) because my family love it and will happily chop up and devour the entire half kilo (more than a pound!) block in a couple of hours.
If you can’t get your hands on any gianduja, a good quality milk chocolate and even a little bit of Nutella could do the trick here.
Hope you enjoy this one! And again all credit and big thanks to Grace of Agent 86 Photography for the lovely shots in this post. X
You’ll need a single quantity of Choux Pastry for this recipe.
- 1 x QUANTITY CHOUX PASTRY (link above recipe), baked into round buns
- PRALINE PASTE:
- ½ cup caster (superfine) sugar
- ½ cup hazelnuts, blanched and toasted
- ¼ tsp veg oil
- GIANDUJA CREME PATISSERIE:
- 500ml full cream milk
- ½ vanilla pod
- 6 egg yolks
- 65g caster (superfine) sugar
- 30g plain flour
- 10g cornflour
- 50g gianduja chocolate (or milk chocolate), finely chopped
- GIANDUJA GANACHE:
- 200g gianduja chocolate (or good quality milk chocolate), finely chopped
- 200g heavy cream
- 2 tbsp praline paste
- ½ tsp sea salt, to taste
- HAZELNUT MOUSSELINE:
- 1 x quantity gianduja creme patisserie, from above
- 350g unsalted butter, softened
- Praline paste, from above
- To make the praline paste, line a tray with baking paper.
- Put the sugar in a medium saucepan and add 1½ tbsp water. Stir to combine.
- Place on the heat and brush down the sides of the pot with a wet pastry brush.
- Cook until a deep amber colour. Do not stir.
- Turn off the heat and add the hazelnuts. Swirl the pan to coat them in caramel and pour onto the prepared tray.
- Spread into an even layer and allow to cool and harden.
- Chop the praline into small chunks and blend with the oil in a food processor to make a smooth paste. Set aside.
- Gianduja is a speciality hazelnut milk chocolate. If you cannot find any, a good quality milk chocolate will do.
- To make the gianduja creme patisserie, pour the milk into a medium saucepan and scrape in the seeds of the vanilla pod. Place over a high heat and bring to just under the boil.
- In a large heatproof bowl, whisk together the egg yolks and sugar. Sift in the plain flour and cornflour, and whisk to combine.
- Once the milk is hot, pour it into the eye yolk mixture in a slow and steady stream, whisking constantly as to not scramble the eggs.
- Once all the milk has been combined, pour the mixture back into the pot.
- Place over a high heat and cook, whisking constantly, until the mixture is thick and shiny.
- Remove from the heat and add the chocolate, whisking to combine.
- Transfer to a clean bowl and cover with cling wrap, directly on the surface to stop a skin from forming.
- Refrigerate until cold.
- Meanwhile, make the ganache. Place the chocolate into a medium heatproof bowl and set aside.
- Pour the cream into a saucepan and place over a high heat. Once the milk boils, remove from the heat and pour it over the chocolate.
- Allow this to stand for 1 - 2 minutes, then begin to stir, starting in the centre and working outwards, to emulsify the chocolate and cream.
- Stir in the praline paste. Add sea salt, to taste, cover with cling film and refrigerate until set.
- To make the hazelnut mousseline, place the butter and half the praline paste in a stand mixer fitted with paddle attachment. Beat until light and creamy.
- Add the gianduja creme patisserie, about a quarter at a time, beating until incorporated, light and creamy. Now taste the mousseline, adding more praline paste to taste. You want it to have a lovely hazelnut flavour.
- Refrigerate until required.
- To assemble the chouquettes, cut the choux buns in half with a sharp serrated knife, removing the tops and setting them aside.
- Put the gianduja ganache in a piping bag fitted with a small round nozzle. Pipe a little ganache in the bottom of each choux bun.
- Then spoon the hazelnut mousseline in another piping bag fitted with a large round nozzle. Pipe large rounds of mousseline over the ganache in each choux bun.
- Place the lids of the choux buns over the mousseline and dust with icing sugar before serving.
- Keep refrigerated. Makes 30 - 40 chouquettes.
- Happy baking!