Paris-Brest with Praline Mousseline

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    790
based on 29 ratings

This round pastry, in the form of a wheel, was created in 1910 to commemorate the Paris–Brest–Paris bicycle race. Its circular shape represents a wheel. It is found in pâtisseries all over France.

recipe updated Mar 12, 2025

Ingredients

  • Hazelnuts icon
    Hazelnuts
    200 g
  • Almonds icon
    Almonds
    40 g
  • Unsalted butter icon
    Unsalted butter
    90 g
  • Egg icon
    Egg
    3
  • Unsalted butter icon
    Unsalted butter
    90 g
  • Water icon
    Water
    210 g
  • Caster sugar icon
    Caster sugar
    250 g
  • Egg yolk icon
    Egg yolk
    60 g
  • Sugar icon
    Sugar
    30 g
  • Cornstarch icon
    Cornstarch
    20 g
  • Whole milk icon
    Whole milk
    250 g
  • Whipping cream icon
    Whipping cream
    250 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Milk icon
    Milk
    30 g
  • Unsalted butter icon
    Unsalted butter
    50 g
  • Salt icon
    Salt
    as needed
  • Bread flour icon
    Bread flour
    120 g
  • Slivered almonds icon
    Slivered almonds
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Food processor attachment
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 170°C
  2. Line a clean baking tray with parchment paper
  3. Line a work surface with silicone baking mat
  4. Add hazelnuts and almonds to the baking tray
  5. Toast until golden brown - 12 min, 170°C
  6. Remove from oven
  7. Wrap with kitchen towel
  8. Rub to remove the skin from the nuts and set aside
  9. Attach the Stir Tool
  10. Add water and caster sugar to the Cooking Chef XL Bowl
  11. Lift the Cooking Chef head and fit the heat shield
  12. Cook with splashguard fitted until sugar has dissolved - 2 min, 160°C, Stir 1
  13. Cook with splashguard fitted until thickened - 15 min, 180°C, Speed OFF
  14. Transfer content of baking tray to Cooking Chef XL Bowl
  15. Stir quickly until combined
  16. Transfer mixture to work surface
  17. Fold the silicone mat over and press down to create a flat layer of praline
  18. Set aside until solid and let cool
  19. Break into pieces
  20. Assemble the Food Processor attachment to the machine
  21. Fit the knife blade to the Food Processor bowl
  22. Transfer nuts to Food processor attachment
  23. Attach the lid and ensure it is locked into place
  24. Pulse until fine crumbs form
  25. Blend until smooth - 1 min
  26. Transfer content of Food processor attachment to small bowl then set aside
  27. Remove the Food Processor attachment from the machine
  28. Clean Cooking Chef bowl
  29. Attach the Creaming Beater
  30. Add egg yolk, sugar and cornstarch to the Cooking Chef XL Bowl
  31. Mix with splashguard fitted until combined - 30 sec, Speed 1
  32. Add whole milk, whipping cream and vanilla extract to the Cooking Chef XL Bowl gradually while machine is running
  33. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed Min
  34. Add unsalted butter to the Cooking Chef XL Bowl while machine is running
  35. Mix with splashguard fitted until smooth - 1 min, Speed 1
  36. Strain mixture into large mixing bowl through a sieve
  37. Cover with plastic wrap
  38. Refrigerate in fridge - 30 min
  39. Clean Cooking Chef bowl
  40. Attach the Creaming Beater
  41. Add water, milk, unsalted butter and salt to the Cooking Chef XL Bowl
  42. Cook with splashguard fitted until melted - 1 min, 104°C, Stir 1
  43. Then add bread flour to the Cooking Chef XL Bowl
  44. Cook with splashguard fitted until thickened - 2 min, 104°C, Speed 3
  45. Mix with splashguard fitted until well combined - 2 min, Speed 1
  46. Add egg to the Cooking Chef XL Bowl gradually while machine is running
  47. Mix with splashguard fitted until glossy - 2 min, Speed 3
  48. Pre-heat oven - 180°C
  49. Transfer mixture to piping bag
  50. Pipe mixture onto baking tray into a circle
  51. Pipe a second ring of choux inside the first ring
  52. Pipe a third ring of choux on top of the two piped rings
  53. Dust with icing sugar
  54. Top with slivered almonds
  55. Bake then reduce heat - 15 min, 180°C
  56. Bake until golden brown - 10 min, 170°C
  57. Remove from oven and turn off heat
  58. Use a skewer to make a hole in the base
  59. Place back in the oven
  60. Retrieve the crème pat from the fridge
  61. Clean Cooking Chef bowl
  62. Attach the Whisk
  63. Transfer content of large mixing bowl to Cooking Chef XL Bowl
  64. Transfer content of small bowl to Cooking Chef XL Bowl
  65. Mix with splashguard fitted until combined - 20 sec, Speed 6
  66. Add unsalted butter to the Cooking Chef XL Bowl gradually while machine is running
  67. Mix with splashguard fitted until soft - 5 min, Speed 5
  68. Mix with splashguard fitted until well combined - 2 min, Speed Max
  69. Transfer mixture to piping bag
  70. Refrigerate in fridge until needed
  71. Retrieve the cooled ring of choux pastry
  72. Slice in half horizontally with a serrated knife
  73. Pipe cream onto pastry
  74. Cover with the top half of the choux pastry ring
  75. Dust with icing sugar
  76. Serve
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