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Luxury Chocolate Hazelnut Paris-Brest
This elegant French-inspired showstopper takes the classic Paris-Brest to new heights, pairing delicate golden choux pastry with an irresistible chocolate and hazelnut cream filling. Each bite offers a perfect balance of crisp pastry, silky richness and deeply roasted nutty flavour, creating a dessert that feels both indulgent and effortlessly sophisticated.
Create the Chocolate Hazelnut Crème Mousseline - Gently warm the milk in a saucepan until steaming. In a separate bowl, whisk together the egg yolks, vanilla bean paste, caster sugar and cornflour until completely smooth. Slowly pour the warm milk into the egg mixture, whisking continuously, then return everything to the pan. Cook over a medium heat, stirring constantly, until the custard becomes thick, glossy and velvety. Remove from the heat, stir in 50g of butter, then press baking paper directly onto the surface and chill until completely cold.
Transform It into a Luxurious Filling - Beat the remaining softened butter until pale and fluffy. Gradually add the chilled pastry cream, mixing well after each addition until silky smooth. Fold in the Nutella and continue beating until light, airy and beautifully creamy. Transfer to the refrigerator while you prepare the pastry.
Prepare the Choux Pastry - Place the milk, water, sugar, butter and a pinch of salt into a saucepan and bring to a rolling boil. Remove from the heat and add the flour in one go, stirring vigorously until a smooth dough forms. Return the pan to a low heat and cook for 2 to 3 minutes, stirring continuously, until the dough pulls away from the sides and leaves a light film on the base of the pan. Allow to cool slightly.
Add the Eggs - Beat the eggs into the dough a little at a time, mixing thoroughly between each addition. Continue until the choux mixture is smooth, glossy and falls reluctantly from the spoon while still holding its shape. Transfer to a piping bag fitted with a large round nozzle.
Bake the Paris-Brest Ring - Preheat the oven to 180°C (160°C fan). Pipe three connected concentric rings onto a lined baking tray to create a large pastry wreath. Brush generously with beaten egg and scatter over the chopped hazelnuts. Bake for approximately 35 minutes, or until deeply golden and crisp. Once baked, crack the oven door open and allow the pastry to cool gradually to maintain its structure.
Assemble and Finish - Using a serrated knife, carefully slice the cooled Paris-Brest horizontally. Pipe generous swirls of chocolate hazelnut crème mousseline around the base, creating an elegant and indulgent layer of filling. Place the top half of the pastry back on, then finish with a generous dusting of icing sugar.
Serve and Enjoy - Chill for 30 minutes before serving to allow the flavours to develop fully. Slice and serve as a stunning centrepiece dessert, showcasing layers of crisp choux pastry and luscious chocolate hazelnut cream in every bite.
A few details make all the difference
01
Master the Choux Pastry
Perfect choux pastry should be crisp, light and hollow inside. After adding the flour, cook the dough for a few minutes to remove excess moisture, then add the eggs gradually until the mixture is smooth and glossy. This creates a pastry ring that rises beautifully and holds its shape.
02
Chill the Crème Mousseline Properly
For a silky-smooth filling, allow the pastry cream to cool completely before beating it into the softened butter. Chilling prevents the cream from splitting and helps create an airy, luxurious texture that pipes beautifully.
03
Build a Beautiful Paris-Brest
Allow the pastry ring to cool completely before slicing and filling. Pipe generous rosettes of crème mousseline around the base for a professional pâtisserie finish, then dust lightly with icing sugar just before serving.
Why this recipe works
Whether served as the centrepiece of a special celebration or enjoyed as a luxurious weekend treat, this Chocolate Hazelnut Paris-Brest is guaranteed to impress. For an extra touch of decadence, drizzle generously with warm caramel sauce and serve alongside a glass of sparkling white sangria. The combination of rich chocolate, toasted hazelnuts and bright, bubbly refreshment transforms every slice into a truly memorable dessert experience.
Cook’s notes
A note on the filling
The combination of velvety crème mousseline and chocolate hazelnut spread creates a beautifully balanced filling that's rich and decadent without being overly sweet, making it the perfect partner for the crisp choux pastry and toasted hazelnuts.
Create the Chocolate Hazelnut Crème Mousseline - Gently warm the milk in a saucepan until steaming. In a separate bowl, whisk together the egg yolks, vanilla bean paste, caster sugar and cornflour until completely smooth. Slowly pour the warm milk into the egg mixture, whisking continuously, then return everything to the pan. Cook over a medium heat, stirring constantly, until the custard becomes thick, glossy and velvety. Remove from the heat, stir in 50g of butter, then press baking paper directly onto the surface and chill until completely cold.
Transform It into a Luxurious Filling - Beat the remaining softened butter until pale and fluffy. Gradually add the chilled pastry cream, mixing well after each addition until silky smooth. Fold in the Nutella and continue beating until light, airy and beautifully creamy. Transfer to the refrigerator while you prepare the pastry.
Prepare the Choux Pastry - Place the milk, water, sugar, butter and a pinch of salt into a saucepan and bring to a rolling boil. Remove from the heat and add the flour in one go, stirring vigorously until a smooth dough forms. Return the pan to a low heat and cook for 2 to 3 minutes, stirring continuously, until the dough pulls away from the sides and leaves a light film on the base of the pan. Allow to cool slightly.
Add the Eggs - Beat the eggs into the dough a little at a time, mixing thoroughly between each addition. Continue until the choux mixture is smooth, glossy and falls reluctantly from the spoon while still holding its shape. Transfer to a piping bag fitted with a large round nozzle.
Bake the Paris-Brest Ring - Preheat the oven to 180°C (160°C fan). Pipe three connected concentric rings onto a lined baking tray to create a large pastry wreath. Brush generously with beaten egg and scatter over the chopped hazelnuts. Bake for approximately 35 minutes, or until deeply golden and crisp. Once baked, crack the oven door open and allow the pastry to cool gradually to maintain its structure.
Assemble and Finish - Using a serrated knife, carefully slice the cooled Paris-Brest horizontally. Pipe generous swirls of chocolate hazelnut crème mousseline around the base, creating an elegant and indulgent layer of filling. Place the top half of the pastry back on, then finish with a generous dusting of icing sugar.
Serve and Enjoy - Chill for 30 minutes before serving to allow the flavours to develop fully. Slice and serve as a stunning centrepiece dessert, showcasing layers of crisp choux pastry and luscious chocolate hazelnut cream in every bite.
Cook’s notes
A note on the filling: The combination of velvety crème mousseline and chocolate hazelnut spread creates a beautifully balanced filling that's rich and decadent without being overly sweet, making it the perfect partner for the crisp choux pastry and toasted hazelnuts.
Cooking mode
Luxury Chocolate Hazelnut Paris-Brest
Create the Chocolate Hazelnut Crème Mousseline - Gently warm the milk in a saucepan until steaming. In a separate bowl, whisk together the egg yolks, vanilla bean paste, caster sugar and cornflour until completely smooth. Slowly pour the warm milk into the egg mixture, whisking continuously, then return everything to the pan. Cook over a medium heat, stirring constantly, until the custard becomes thick, glossy and velvety. Remove from the heat, stir in 50g of butter, then press baking paper directly onto the surface and chill until completely cold.
Transform It into a Luxurious Filling - Beat the remaining softened butter until pale and fluffy. Gradually add the chilled pastry cream, mixing well after each addition until silky smooth. Fold in the Nutella and continue beating until light, airy and beautifully creamy. Transfer to the refrigerator while you prepare the pastry.
Prepare the Choux Pastry - Place the milk, water, sugar, butter and a pinch of salt into a saucepan and bring to a rolling boil. Remove from the heat and add the flour in one go, stirring vigorously until a smooth dough forms. Return the pan to a low heat and cook for 2 to 3 minutes, stirring continuously, until the dough pulls away from the sides and leaves a light film on the base of the pan. Allow to cool slightly.
Add the Eggs - Beat the eggs into the dough a little at a time, mixing thoroughly between each addition. Continue until the choux mixture is smooth, glossy and falls reluctantly from the spoon while still holding its shape. Transfer to a piping bag fitted with a large round nozzle.
Bake the Paris-Brest Ring - Preheat the oven to 180°C (160°C fan). Pipe three connected concentric rings onto a lined baking tray to create a large pastry wreath. Brush generously with beaten egg and scatter over the chopped hazelnuts. Bake for approximately 35 minutes, or until deeply golden and crisp. Once baked, crack the oven door open and allow the pastry to cool gradually to maintain its structure.
Assemble and Finish - Using a serrated knife, carefully slice the cooled Paris-Brest horizontally. Pipe generous swirls of chocolate hazelnut crème mousseline around the base, creating an elegant and indulgent layer of filling. Place the top half of the pastry back on, then finish with a generous dusting of icing sugar.
Serve and Enjoy - Chill for 30 minutes before serving to allow the flavours to develop fully. Slice and serve as a stunning centrepiece dessert, showcasing layers of crisp choux pastry and luscious chocolate hazelnut cream in every bite.
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