Hazelnut Paris-Brest Ring with Cherry Frangipane
This Paris-Brest features ring-shaped choux pastry baked with a toasted almond frangipane layer and Morello cherries. It is filled with a rich hazelnut praline cream and garnished with sliced almonds. The recipe yields 1 ring that cuts into 8 distinct servings.
Hazelnut Paris-Brest Ring with Cherry Frangipane
This Paris-Brest features ring-shaped choux pastry baked with a toasted almond frangipane layer and Morello cherries. It is filled with a rich hazelnut praline cream and garnished with sliced almonds. The recipe yields 1 ring that cuts into 8 distinct servings.
Ingredients
(Tap items to cross off as you bake)- 125 g (1/2 cup plus 1 tbsp) water
- 125 g (1/2 cup plus 1 tbsp) whole milk
- 100 g (7 tbsp) unsalted butter, cubed
- 2 g (1/2 tsp) fine sea salt
- 150 g (1 1/4 cups) all-purpose flour
- 200 g (4 large) eggs, at room temperature
- 100 g (7 tbsp) unsalted butter, softened (for frangipane)
- 100 g (1/2 cup) granulated sugar
- 100 g (1 cup) blanched almond flour
- 50 g (1 large) egg (for frangipane)
- 150 g (3/4 cup) drained canned Morello cherries
- 250 g (1 cup plus 1 tbsp) whole milk (for cream)
- 60 g (3 large) egg yolks
- 50 g (1/4 cup) granulated sugar (for cream)
- 25 g (3 tbsp) cornstarch
- 100 g (1/3 cup) hazelnut praline paste
- 150 g (11 tbsp) unsalted butter, softened (for cream)
Step-by-Step Instructions
- 1Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- 2In a medium saucepan, combine 125 g water, 125 g milk, 100 g cubed butter, and 2 g salt, then bring to a rolling boil over medium heat for 3 minutes until the butter is completely melted.
- 3Remove the pan from heat, stir in 150 g all-purpose flour with a wooden spoon until a uniform dough forms, then return to low heat and stir for 2 minutes until a thin coating coats the bottom of the pan.
- 4Transfer the dough to a mixing bowl and let it cool for 5 minutes, then mix in 200 g eggs one at a time for 3 minutes until the batter becomes glossy and falls off the spoon in a V-shape.
- 5Pipe a 20 cm (8-inch) ring of dough onto the parchment paper using a star tip nozzle.
- 6Cream 100 g softened butter, 100 g granulated sugar, 100 g almond flour, and 50 g egg in a bowl for 2 minutes until light and fluffy to make the frangipane.
- 7Pipe the frangipane over the choux ring, press 150 g drained Morello cherries into the top, and bake at 200°C (400°F) for 15 minutes without opening the oven door.
- 8Reduce the oven temperature to 180°C (355°F) and continue baking for 25 minutes until the pastry ring is rigid and golden brown.
- 9Whisk 250 g milk, 60 g egg yolks, 50 g sugar, and 25 g cornstarch in a saucepan over medium heat for 5 minutes until thick and bubbling, then whisk in 100 g hazelnut praline paste.
- 10Transfer the pastry cream to a clean bowl, cover with plastic wrap pressed directly against the surface, and chill in the refrigerator for 60 minutes until cold to the touch.
- 11Whip the chilled praline cream with 150 g softened butter for 3 minutes until light and airy, slice the cooled choux ring horizontally into 8 equal portions, pipe the cream onto the bottom half, and top with the top ring half.
Storage & Keeping Fresh:
Store the assembled pastry ring in an airtight container in the refrigerator for up to 2 days. Serve chilled or bring to room temperature 10 minutes before slicing.
Frequently Asked Questions
Can I make the hazelnut praline cream in advance?
Yes, you can prepare and chill the pastry cream base up to 24 hours in advance before whipping it with butter.
Why did my choux ring deflate after baking?
Deflation happens if moisture remains inside or if the oven door is opened before the pastry sets during the 40-minute total bake time.
Can fresh cherries be used instead of Morello cherries?
Fresh pitted tart cherries work well, provided they are thoroughly dried with paper towels before placing onto the frangipane.