Chocolate praline Paris-Brest

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Tony Fleming flavours his Paris-brest with chocolate and hazelnuts in this classical French patisserie recipe. The recipe contains many elements, all of which can be made in advance, so set aside a good amount of time to prepare this delicious dessert

First published in 2021
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Praline cream

  • 150g of whole milk
  • 40g of praline paste
  • 24g of caster sugar
  • 30g of egg yolk
  • 12g of custard powder
  • 0.5g of gelatine leaves, soaked in cold water
  • 200g of double cream

Caramel hazelnuts

Chocolate cremeux


Praline crunch

To serve


  • Piping bag and nozzle
  • Stand mixer
  • Thermometer
  • 7cm round cutter



There are a few different elements to this dish, but the majority of them can be made in advance and stored in the fridge or an airtight container, so plan accordingly


Begin with the choux paste. Add the milk, water, butter, sugar and salt to a pan and gently bring to the boil. Tip in the flour and cocoa powder, then remove from the heat and mix well to combine


Place the pan back over a low heat and stir with a wooden spoon until the mixture begins to come away from the sides of the pan. Transfer to a stand mixer with a paddle attachment, then with the motor running, gradually add the eggs one by one, ensuring each one is fully incorporated before adding the next

  • 240g of egg, (approx. 4 large eggs)

Transfer the dough to a piping bag with a plain nozzle and leave to rest at room temperature for 1-2 hours


Meanwhile, make the praline cream. Place the milk and praline paste in a pan and gently bring to the boil. Meanwhile, whisk the sugar, egg yolks and custard powder together until pale and frothy. Once the milk is boiling, pour a small amount of it into the egg mixture and whisk well. Continue pouring in a little of the milk, whisking constantly, until the mixture is fully combined


Return the mixture to the pan and gently simmer, whisking regularly, until you have a thick custard. Drain the gelatine, whisk into the custard to dissolve, then pass through a fine sieve into a clean bowl. Cover the surface with cling film to prevent a skin from forming, then place in the fridge to chill

  • 0.5g of gelatine leaves, soaked in cold water

To make the caramel hazelnuts, melt the sugar in a pan, swirling rather than stirring, until melted into a pale caramel. Add the hazelnuts, followed by the butter, then mix well. Pour the mixture out onto a tray lined with baking paper and leave to cool and harden. Once cool, cut the hazelnuts in half



To make the chocolate cremeux, melt the milk and dark chocolates together. Meanwhile, bring the milk and cream to the boil and whisk together the sugar and egg yolk. Pour a little of the boiling milk into the eggs and whisk well, then gradually add the rest whilst constantly whisking. Return the mixture back to the pan and gently heat until it reaches 85°C, then remove from the heat and whisk in the soaked gelatine


Pass the custard through a fine sieve and gradually fold into the melted chocolate. Cover with cling film and leave to cool completely, then transfer to a piping bag and reserve in the fridge


Make the croustillant by mixing all the ingredients together into a smooth paste. Roll this paste out between 2 sheets of baking paper as thinly as possible (around 1mm), then transfer to the fridge to set


By now the praline cream should have chilled. Transfer it to a stand mixer with a whisk attached and whisk it slightly to soften it up. With the motor still running, gradually pour in the double cream, mixing until just combined. Transfer to a piping bag with a star nozzle and reserve in the fridge

  • 200g of double cream

To make the praline crunch, melt the chocolate and praline paste together. Mix in the feuilletine, then set aside at room temperature



You are now ready to cook and assemble the dish. Preheat an oven to 160°C/gas mark 2


Pipe blobs of the choux pastry into 6 separate circles (around 10cm in diameter) onto a tray lined with baking paper (or several trays, depending on how big they are). Stamp out 6 circles of the croustillant slightly smaller than the circles and gently place them on top. Transfer to the oven and bake for 20-25 minutes


Remove the choux from the oven and allow to cool slightly. Cut each choux in half horizontally. Spread the praline crunch on the bottom half of each choux, then pipe the praline cream on top of the crunch all the way around the ring


On the lids, pipe dots of the chocolate cremeux, then decorate with the caramelised hazelnuts and mint leaves. Gently place the lids on top of the praline cream and serve

First published in 2021

Tony Fleming built a reputation off sophisticated fish and seafood dishes at Angler, but now he's showing the full extent of his armoury at legendary restaurant Le Pont de La Tour, where he cooks classical, comforting food to the highest standards.

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