# Paris Brest 2.0

Paris Brest 2.0 is a pastry composed of choux pastry and a praline flavored cream, decorated with almonds, nuts and chocolate.

- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 190 g lait
- 75 g beurre
- 3 g sucre
- 2 g sel
- 90 g farine
- 140 g oeufs
- amandes effilées
- noisettes concassées
- 1 oeuf
- 1 cas eau
- 190 g noisettes
- 120 g sucre
- 35 g eau
- 1 pincée fleur de sel
- 220 g lait
- 1 cc poudre vanille
- 2 g gelatine
- 40 g sucre
- 40 jaune d'oeufs
- 20 g maïzena
- 165 g beurre
- 150 g praliné
- 100 g chocolat au lait
- poudre d’or
- sucre glace

## Instructions

1. Place parchment paper on a baking sheet.
2. Heat the milk and butter in a saucepan, then add the flour and stir until the dough pulls away from the sides of the pan.
3. Transfer the dough to a mixing bowl and gradually add the eggs while mixing.
4. Pipe the dough into a spiral shape on the parchment paper.
5. Brush with an egg wash and sprinkle with sliced almonds and chopped nuts.
6. Bake.
7. Cut the baked pastry in half horizontally.
8. Roast hazelnuts in the oven.
9. Make a caramel with sugar and water, then add the roasted hazelnuts and cook until caramelized.
10. Grind the caramelized hazelnuts in a food processor to make praline.
11. Make a pastry cream.
12. Mix pastry cream with the praline.
13. Refrigerate.
14. Whip butter and add the praline mixture.
15. Pipe the hazelnut cream onto the bottom half of the pastry.
16. Place the top half of the pastry over the cream.
17. Dust with powdered sugar.
18. Melt chocolate and spread it thinly.
19. Cut out chocolate rounds and brush with gold powder.
20. Decorate the cake with hazelnut cream and the chocolate rounds.
21. Cut and serve.

## Equipment

- oven
- sauce pan
- wooden spoon
- kitchen machine
- spatula
- piping bag
- brush
- baking sheet
- food processor
- whisk

## Source

- Original video: https://www.facebook.com/reel/1068048678578383
- Recipe page: https://www.cliprecipe.com/recipe/17f425f1-c9b4-4f24-bc9f-77e89fa55f67
- Extracted: 2025-06-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt