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Perfect Paris-Brest Cream Puff Wreath Recipe Easy Hazelnut Praline Cream and Berries

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A stunning Paris-Brest cream puff wreath filled with silky hazelnut praline cream and topped with fresh berries, perfect for celebrations or a special treat.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs, room temperature
  • 1 cup (150 g) toasted hazelnuts, skins removed and finely ground
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (240 ml) heavy cream, cold
  • 8 oz (225 g) mascarpone cheese, chilled
  • 2 tablespoons (25 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup mixed fresh berries (raspberries, blueberries, strawberries)
  • Powdered sugar, for dusting
  • Optional: toasted hazelnuts for garnish

Instructions

  1. Make the Choux Pastry Dough (15-20 minutes): In a medium saucepan, combine 1 cup water, butter, and salt. Bring to a rolling boil over medium heat. Once boiling, remove from heat and add all the flour at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball (about 1-2 minutes).
  2. Cool Slightly and Add Eggs (5-7 minutes): Let the dough cool for about 5 minutes so it doesn’t scramble the eggs. Then, beat in eggs one at a time with a mixer or by hand, ensuring each egg is fully incorporated before adding the next. The final dough should be smooth, glossy, and pipeable—if it’s too stiff, add a teaspoon of water.
  3. Pipe the Wreath Shape (10 minutes): Transfer dough to a piping bag fitted with a round tip. On a parchment-lined baking sheet, pipe a ring about 9 inches (23 cm) in diameter. Pipe a second ring directly on top of the first for height and structure.
  4. Bake the Choux (30-35 minutes): Bake at 375°F (190°C) for 25 minutes, then reduce heat to 350°F (175°C) and bake another 10 minutes or until golden brown and crisp. Avoid opening the oven early. Once baked, cool completely on a wire rack.
  5. Prepare the Hazelnut Praline Cream (15 minutes): In a small pan, melt sugar over medium heat until caramelized to a deep amber color. Quickly stir in ground hazelnuts to coat with caramel, then spread on parchment to cool and harden. Once set, pulse in a food processor to form a crunchy praline paste.
  6. In a chilled bowl, whip cold heavy cream until soft peaks form. Gently fold in mascarpone, powdered sugar, vanilla, and 3 tablespoons of the praline paste until smooth and fluffy. Adjust sweetness or praline amount to taste.
  7. Assemble the Paris-Brest (10 minutes): Slice the cooled choux wreath horizontally with a serrated knife. Pipe or spoon the hazelnut praline cream evenly inside the bottom half. Scatter fresh berries on top of the cream, then carefully replace the top half of the wreath.
  8. Finishing Touches (2 minutes): Dust the assembled wreath with powdered sugar and sprinkle additional chopped toasted hazelnuts if desired. Chill for 30 minutes before serving.

Notes

Use King Arthur Flour for best choux texture and Valrhona hazelnuts for perfect toasted flavor. For gluten-free, substitute almond flour. For dairy-free, use coconut cream and vegan cream cheese. Avoid opening oven early to prevent collapse. Re-crisp choux puffs at 300°F for 5 minutes if softened. Serve the wreath the same day for best texture.

Nutrition

Keywords: Paris-Brest, cream puff wreath, hazelnut praline cream, choux pastry, fresh berries, French dessert, celebration dessert

Find it online: https://lirafood.com/perfect-paris-brest-cream-puff-wreath-recipe-easy-hazelnut-praline-cream-and-berries/