Paris-Brest Philippe Conticini style

Ingredients

• 250 g Pure almond-hazelnut praliné (100 g for the inserts, the rest for the pastry cream)
• 200 g Unsalted butter (100 g for the craquelin, 100 g for the pastry cream (cold butter diced))
• 5 g Fleur de sel (A pinch for the craquelin and a little for the choux pastry)
• 130 g Brown sugar (50 g for the craquelin, the rest for the choux pastry and the pastry cream)
• 210 g All-purpose flour (160 g for the choux pastry, 50 g for the craquelin)
• 20 g Milk powder (Optional, adds softness to the choux pastry)
• 250 ml Water (For the choux pastry)
• 30 g Butter (for the choux pastry) (Butter cut into large dice, added to the sweetened water)
• 3 unités Eggs (Whole eggs for the choux pastry)
• 4 unités Egg yolks (For the praliné pastry cream)
• 20 g Cornstarch (Maïzena) (2 tablespoons to thicken the cream)
• 2 feuilles Gelatin sheets (Hydrated 15 min in cold water)
• 250 ml Whole milk (For the pastry cream)
• 10 g Powdered sugar (For final decoration)
• 2 feuilles Baking paper (To roll out the craquelin and pipe the choux)

Instructions

1. Prepare the praliné inserts

   Divide the 100 g of pure praliné into 8 portions, shape them into half-spheres of 2‑3 cm diameter using a mold or by hand, then place them on a baking sheet lined with parchment paper and freeze them overnight.

   Time: PT10M

2. Prepare the craquelin

   Mix 100 g of softened unsalted butter, 5 g of fleur de sel, 50 g of brown sugar and 50 g of flour in a bowl until a creamy texture is achieved. Roll the dough between two sheets of parchment paper, flatten to 2 mm thickness with a rolling pin, cut 4 cm discs, then refrigerate for 25 min.

   Time: PT35M

3. Cook the panade (eggless choux pastry)

   In a saucepan, bring to a boil 250 ml water, 30 g butter diced, 30 g sugar and a pinch of salt. Off the heat, add 160 g flour all at once, stir until a homogeneous dough forms, then return to medium heat and cook 5‑7 min while stirring constantly until thickened.

   Time: PT10M

4. Incorporate the eggs

   Allow the panade to cool to room temperature, then add the 3 beaten eggs in three additions, mixing well between each addition with the stand mixer's whisk.

   Time: PT5M

5. Pipe the choux crown

   Transfer the dough into a pastry bag fitted with a 16 mm plain tip. On a sheet of parchment paper, draw a 6 cm diameter circle surrounded by eight 4 cm circles. Pipe the choux onto the marks, then place a cold craquelin disc on each choux.

   Time: PT10M

6. Bake in the oven

   Place the sheet in a preheated 180 °C oven and bake for 45 minutes until the crown is well risen and golden.

   Time: PT45M

   Temperature: 180°C

7. Cool the crown

   Remove the crown from the oven and let it cool at room temperature for 30 minutes before handling.

   Time: PT30M

8. Hydrate the gelatin

   Place the 2 gelatin sheets in a bowl of cold water for 15 minutes to soften.

   Time: PT15M

9. Prepare the praliné pastry cream

   Heat 250 ml milk to a boil. Meanwhile, whisk 4 egg yolks with 80 g sugar, add 20 g cornstarch and mix. Pour the hot milk over the egg‑sugar mixture in two portions while whisking, return everything to the saucepan and cook over medium heat for 7 minutes, stirring until thickened. Remove from heat, add the squeezed gelatin, 100 g cold butter diced, then 100 g praliné. Blend with an immersion blender until a smooth cream forms.

   Time: PT7M

10. Cool the pastry cream

    Pour the cream into a dish, cover with plastic film in direct contact and place in the refrigerator for 1‑2 hours until firmly set.

    Time: PT90M

11. Aerate the cream

    Transfer the very cold cream into the stand mixer bowl, whisk on medium speed for 3 minutes until it becomes light and slightly airy.

    Time: PT3M

12. Assemble the Paris‑Brest

    Cut the crown using a 22 cm tart ring as a guide. Remove the top “lid”, fill the base with the praliné cream using a large tip, place a frozen praliné insert in the center, then pipe large cream mounds around to cover them. Replace the lid, lightly dust with powdered sugar.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

55 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pure almond-hazelnut praliné: commercial praliné, praliné paste
• Instead of Unsalted butter: semi-salted butter
• Instead of Fleur de sel: fine salt
• Instead of Brown sugar: white sugar, raw sugar
• Instead of All-purpose flour: T55 wheat flour
• Instead of Milk powder: powdered milk
• Instead of Butter (for the choux pastry): margarine
• Instead of Cornstarch (Maïzena): arrow-root
• Instead of Gelatin sheets: powdered gelatin
• Instead of Whole milk: semi-skimmed milk

Equipment Needed

• Medium saucepan
• Whisk
• Immersion blender
• Stand mixer with whisk
• Pastry bag + plain tip 16 mm
• Large tip (≈2.5 cm)
• Baking sheet
• Rolling pin
• 4 cm cookie cutter
• 22 cm tart ring (2 cm high)
• Kitchen scale
• Oven thermometer (optional)
• Bowl for gelatin

Critical Steps — Do Not Skip

• Freeze the praliné inserts overnight
• Achieve the correct consistency of the panade (eggless choux pastry)
• Bake until golden coloration without collapsing
• Cool the cream completely before whisking
• Insert the still‑frozen praliné core for a molten center

Chef Tips from the Video

• Use room‑temperature softened butter for a more homogeneous craquelin.
• Pass the pastry cream through a sieve before whisking to eliminate lumps.
• For an even crispier craquelin, add a teaspoon of almond powder.

Troubleshooting

Storage

Refrigerator: Store the whole Paris‑Brest 1‑2 days, covered with plastic film.

Freezer: Wrap each half separately in aluminum film and freeze for up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the praliné inserts and freeze them 24 hours ahead.
• Make the craquelin the day before and keep it refrigerated.
• Make the praliné pastry cream the day before, let it set in the fridge.

Frequently Asked Questions