Named after the legendary Paris-to-Brest cycling race along France's coast, this elegant dessert reimagines the bicycle wheel in delicate choux pastry, filled with rich hazelnut praline buttercream. As a professional patissier, Hidde de Brabander shares this classic recipe from his book De Brabander Bakt, perfected through years of expertise.
Ingredients for the Praline
- 100 g white caster sugar
- 100 g hazelnuts
- Peanut or hazelnut oil (optional)
Ingredients for the Buttercream
- 160 g egg yolks
- 50 ml water
- 250 g sugar
- 250 g butter
- 6 tbsp praline
Ingredients for the Choux Pastry
- 300 ml whole milk
- 150 g butter
- A pinch of sugar
- A pinch of salt
- 150 g flour
- 300 g eggs
- Slivered almonds
Ingredients for Finishing
Equipment Needed
- Baking paper
- Food processor
- Hand or electric mixer
- Piping bag with coarse serrated nozzle
- Piping bag with smooth nozzle
- Baking tray
Step-by-Step Instructions
Praline
- Heat a dry pan over high heat, add the caster sugar, and let it caramelize. Stir in the hazelnuts and pour the mixture onto baking paper. Process into a paste in a food processor.
- If too dry, add a splash of peanut or hazelnut oil.
Buttercream
- Beat the egg yolks with a mixer until light and fluffy. In a saucepan, combine water and sugar, boiling for about 5 minutes to make a syrup. Gradually pour the hot syrup into the yolks while beating. Cool completely.
- Beat the butter until fluffy, then mix with the cooled yolk mixture. Reserve some praline; stir the rest into the buttercream. Transfer to the piping bag with the serrated nozzle.
Choux Pastry
- Preheat oven to 180°C. In a saucepan, bring milk, butter, sugar, and salt to a boil. Sift in flour, mix well, and cook until the dough forms a film or 'sweats.' Cool slightly, then gradually add eggs.
- Line a baking tray with paper and trace a 40 cm circle. Pipe a thick ring of dough along it; sprinkle with slivered almonds.
- Bake for about 40 minutes until golden.
- Slice horizontally into two layers. Spread reserved praline on the bottom, pipe buttercream on top, and replace the upper layer.
- Dust generously with powdered sugar.
Bon appétit!
About the Recipe
This recipe is from Hidde de Brabander's acclaimed book De Brabander Bakt, available from November 23 (€20 via Bol.com). Hidde, a renowned Dutch pastry chef, draws on decades of professional experience to deliver foolproof results.
Text and images: De Brabander Bakt
