Paris-Brest with praline coffee
An elegant and intense version of the great French classic, where the sweetness of praline meets the deep notes of coffee.
The Paris-Brest is a great classic of French pastry. With its crown of choux pastry, its generous cream and its melting center, it immediately seduces lovers of elegant and indulgent desserts.
In this version, we've given it an even more intense and sophisticated touch with the combination of coffee and praline. The result is irresistible: the sweetness of caramelized hazelnut meets the deep notes of coffee to create a well-rounded, fragrant dessert full of character.
This recipe is perfect for impressing your guests or treating yourself at a special afternoon tea. We'll guide you through it step by step, clearly explaining how to make it successfully even if you don't prepare it often.
Before we begin
Start by preparing the cream, as it needs to cool completely before being whipped into a mousseline. For a balanced result, choose a rich and full-bodied coffee, ideally with notes of hazelnut, chocolate, or caramel.
Prepare the coffee pastry cream
In a saucepan, gently heat the milk. If using instant coffee, dissolve it directly in the hot milk. If using espresso, add it to the milk, adjusting the quantity slightly to maintain a creamy texture.
In a bowl, whisk the egg yolks with the sugar until the mixture lightens in color. Then add the cornstarch and whisk again to avoid lumps.
Gradually pour the hot coffee-infused milk over this mixture, stirring constantly. Then pour everything back into the saucepan and cook over medium heat, whisking continuously. The cream will gradually thicken.
When it becomes smooth and firm, remove it from the heat. Add half of the praline and mix immediately. Pour into a wide dish, cover with cling film, pressing it directly onto the surface, and let cool completely.
Make the choux pastry
Preheat your oven to 180°C using the static setting, if possible.
In a saucepan, combine the water, milk, butter cut into pieces, salt, and sugar. Heat until the butter is completely melted, then bring the mixture to a boil.
Remove from heat and add the flour all at once. Mix immediately with a spatula. Then return the pan to low heat and dry out the dough for 1 to 2 minutes, stirring constantly.
Transfer the dough to a mixing bowl or the bowl of a food processor. Let it cool for 2 to 3 minutes, then incorporate the eggs one at a time. The final texture should be smooth, glossy, but not runny.
Next, place the paste in a piping bag fitted with a smooth nozzle.
Poach the crown
On a baking sheet lined with parchment paper, draw a circle approximately 20 to 22 cm in diameter as a guide. Turn the sheet over to prevent the ink or pencil from touching the dough.
Pipe a first ring following the outline, then a second one right next to it, attached to the first. Finally, pipe a third row on top, between the first two.
Sprinkle flaked almonds on top. They will add crunch and a lovely golden finish.
Bake for approximately 35 to 40 minutes without opening the oven door. The wreath should be well risen and nicely golden brown. Then let it cool completely on a wire rack.
Transform the cream into a mousseline
When the praline coffee pastry cream is completely cold, whisk it to loosen it.
In a separate bowl, work the softened butter until it becomes smooth and creamy. Then gradually add the pastry cream to the butter, whisking constantly.
The texture will become airy, smooth, and lighter. Finally, stir in the remaining praline to enhance the caramelized hazelnut flavor.
Place the cream in a piping bag fitted with a fluted nozzle. If it seems a little soft, chill it for 10 to 15 minutes before assembling.
Cut out the crown
Take your cooled choux pastry ring and carefully slice it horizontally with a large serrated knife.
Remove the top part and set it aside. You will then discover the hollow interior, ready to receive a generous filling.
For even more indulgence, you can place a few touches of pure praline at the bottom of the base, or add a little crunchy praline.
Garnish generously
Pipe the coffee praline mousseline cream over the entire base. Create beautiful, even rosettes or a more generous, rustic garnish, depending on the desired style.
Add some crushed hazelnut pieces or a little praline between the rosettes to enhance the contrast in textures.
If you want an even more indulgent Paris-Brest, add a few small lines of pure praline to the center before closing.
Then carefully place the choux pastry lid on top of the cream.
Finish and decorate
To finish, sprinkle the top with icing sugar. This simple touch instantly gives it a pastry-like, elegant, and traditional look.
You can also add some crushed hazelnuts or a very light dusting of praline to recall the main flavors of the recipe.
Place the Paris-Brest in the refrigerator for at least 1 hour before serving. This allows the cream to set properly and the flavors to develop further.
Tips for making a successful Paris-Brest with praline coffee
The secret to a good Paris-Brest lies in the balance of textures and flavors. The choux pastry should be completely dry after baking, the cream should be smooth and firm, and the coffee should not overpower the praline flavor.
Therefore, use a good quality coffee with smooth, rich notes, rather than one that is too acidic. You can also adjust the coffee's strength to your liking.
Prepare this dessert preferably on the same day or the night before. This way it will be perfectly fresh, without the pastry losing too much of its crispness.
A chic and generous dessert for coffee lovers
The Paris-Brest with praline coffee is a pastry that always makes an impression. It combines everything we love in a great dessert: texture, indulgence, a beautiful aromatic intensity and true visual elegance.
The combination of coffee and praline works wonderfully, bringing depth, sweetness and length on the palate.
Served at the end of a meal or with coffee, it transforms a simple indulgence into a truly pleasurable moment. At Cafemalin, we love recipes that showcase coffee with refinement, and this one is a perfect example.
