Praline Creme Recipe (Creamy Dessert)

If you’re looking for a homemade dessert that is both easy to make and incredibly delicious, then you need to try our Praline Creme recipe. This creamy and nutty delight is perfect as a standalone dessert or as a decadent icing or filling for your favorite cakes and pastries. With its rich and indulgent flavor, Praline Creme is sure to be a crowd-pleaser at any occasion.

What sets our Praline Creme apart is the caramelization of nuts and sugar, infusing the praline with a delightful nutty caramel flavor. By adding baking soda to the praline, we deepen its flavor and transform it into a smooth and luscious paste. The combination of milk and water in the dough ensures a crisp choux ring shell, while the egg wash gives the almonds a beautiful golden crust.

One of the most popular desserts featuring Praline Creme is the Paris-Brest, a classic French pastry. The choux ring of the Paris-Brest is split in half and filled with the heavenly praline creme mousseline. The result is a delightful combination of textures and flavors that will leave you wanting more.

Key Takeaways:

• Our Praline Creme recipe is a creamy and nutty delight that can be enjoyed on its own or used as a delicious icing or filling.
• Caramelizing the nuts and sugar together infuses the praline with a nutty caramel flavor.
• Baking soda is added to the praline to deepen its flavor and create a smooth paste.
• The Paris-Brest is a classic French pastry featuring a choux ring filled with praline creme mousseline.
• Indulge in the richness of Praline Creme and elevate your desserts to a whole new level.

The History of Paris-Brest Pastry

Traveling back in time to the early 20th century, we discover the intriguing origins of the Paris-Brest pastry. This delectable French dessert was crafted in 1910 by pastry chef Louis Durand as a tribute to the prestigious Paris-Brest-Paris bicycle race, a challenging event that united cyclists from around the world.

Legend has it that Patisserie Durand, founded by Chef Durand himself, holds the original recipe for the Paris-Brest. However, variations of this classic French delicacy have been curated and perfected by pastry chefs worldwide. Today, the Paris-Brest stands as a testament to the talent and creativity of the pastry community.

The circular shape of the pastry is no mere coincidence. It was intentionally designed to resemble a bicycle wheel, paying homage to the enduring spirit of the Paris-Brest-Paris race. As you indulge in this exquisite dessert, imagine the excitement and energy of the race, encapsulated in every bite.

Original Paris-Brest Recipe:

Once you have mastered the art of creating a Paris-Brest, you will not only be savoring a delightful dessert but also immersing yourself in a delicious slice of history. Let the Paris-Brest transport you back to a time when culinary artistry met the thrill of competition and created a timeless masterpiece.

Making Praline Paste for Praline Creme

One of the key ingredients in creating a delicious homemade Praline Creme is the praline paste. This nutty and creamy paste adds a rich and decadent flavor to the dessert. Making praline paste from scratch is easier than you might think!

To make homemade praline paste, you will need a few simple ingredients: water, sugar, corn syrup, hazelnuts, almonds, and a pinch of salt. Follow these steps to create your very own praline paste:

1. In a saucepan, combine the water, sugar, corn syrup, and a pinch of salt. Cook the mixture over medium heat until it reaches a tawny brown color.
2. Add the hazelnuts and almonds to the caramelized mixture. Stir well to combine and coat the nuts.
3. Continue cooking the mixture, stirring constantly, until the nuts are evenly coated and the caramel reaches a deep amber color.
4. Remove the saucepan from the heat and let the mixture cool for a few minutes.
5. Transfer the mixture to a food processor and pulse until it turns into a fine powder.
6. Continue processing the mixture until it transforms into a thick, peanut butter-like paste.
7. Your homemade praline paste is now ready to be used in Praline Creme or any other delectable desserts!

With your homemade praline paste, you can take your Praline Creme to another level of deliciousness. The nutty flavors of the hazelnuts and almonds combined with the creamy texture of the paste create a truly irresistible dessert. Enjoy!

Making Choux Pastry for the Paris-Brest

Choux pastry is the delicate and airy dough that forms the foundation of the iconic Paris-Brest pastry. Creating the perfect choux pastry requires precision and attention to detail. Here’s a step-by-step guide to making choux pastry for the Paris-Brest:

1. Combine milk and water: Start by combining milk and water in a saucepan and bring it to a gentle simmer over medium heat. This combination of liquid creates the ideal texture and flavor for the choux pastry.
2. Add flour: Once the liquid is heated, remove the saucepan from heat and quickly add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a smooth, thick dough.
3. Cook the dough: Return the saucepan to low heat and continue cooking the dough for about 2 minutes. This helps to cook out the raw flour taste and ensures that the choux pastry bakes evenly.
4. Transfer to a mixing bowl: Transfer the cooked dough to a mixing bowl and let it cool for a few minutes. This step prevents the eggs from cooking when added to the dough.
5. Beat in the eggs: Gradually add the eggs, one at a time, beating well after each addition. The dough will initially appear lumpy, but it will eventually become smooth and glossy. The eggs add moisture and structure to the choux pastry.
6. Pipe into circles: Using a pastry bag fitted with a plain round tip, pipe the choux pastry into three concentric circles on a lined baking sheet. This forms the characteristic bicycle tire shape of the Paris-Brest choux ring.
7. Brush with egg wash: Before baking, brush the piped choux ring with an egg wash. This gives the pastry a beautiful golden color and a glossy finish.

Now that you’ve mastered the art of making choux pastry, you’re one step closer to creating the delightful Paris-Brest pastry. The buttery, crispy shell of the choux ring provides the perfect vessel for the rich and nutty praline creme mousseline filling. Stay tuned for the next section on making the creme mousseline!

Making the Creme Mousseline for Praline Creme

One of the key elements in creating the delectable Praline Creme is the heavenly creme mousseline. This German buttercream is a luscious combination of softened butter, praline paste, and pastry cream, resulting in a light and fluffy filling that will elevate your desserts to new heights.

To make the creme mousseline, start by beating the softened butter in a stand mixer until it becomes smooth and creamy. Then, gradually add the praline paste and pastry cream to the mixer bowl while continuing to beat on medium speed. This will ensure that all the ingredients are thoroughly incorporated, creating a rich and velvety texture.

Once all the ingredients are blended, it’s time to give the creme mousseline its airy and silky consistency. Simply switch to the whisk attachment and increase the mixer speed to high. Whip the mixture until it becomes soft and airy, almost like a whipped vanilla custard frosting. This will add a lightness to the creme mousseline, making it the perfect filling for your Praline Creme.

With the creme mousseline prepared, you’re one step closer to creating a Praline Creme masterpiece. The light and fluffy texture of the creme mousseline, combined with the nutty flavor of the praline paste, will tantalize your taste buds and leave you craving for more.

Assembling the Paris-Brest

Now comes the exciting part – assembling the Paris-Brest. With its delicate layers of choux pastry and luscious creme mousseline, this is where the magic happens.

To start, carefully slice the choux ring in half horizontally, creating a top and bottom half. Take your time to ensure a clean cut, as this will impact the overall presentation of the pastry.

Next, it’s time to fill the Paris-Brest with a generous layer of creme mousseline. Using a piping bag, pipe the creamy filling onto the bottom half of the choux ring. Be sure to cover the entire surface with the creme mousseline, spreading it evenly for a delightful burst of flavor.

Once the filling is in place, carefully place the top half of the choux ring on top, creating a beautiful sandwich of pastry and creme. The layers should fit snugly together, creating a harmonious blend of textures.

To add the final touch, dust the entire pastry with a generous amount of powdered sugar. This not only adds a touch of elegance but also enhances the visual appeal of the Paris-Brest.

Piping the choux ring can be a bit challenging, but with a steady hand and patience, you can create the iconic bicycle tire shape. Piping three individual rings that slightly overlap will result in a stunning presentation of the Paris-Brest.

Now that your Paris-Brest is assembled, it’s ready to be enjoyed. The combination of the crisp choux pastry, luxurious creme mousseline filling, and delicate powdered sugar creates a dessert that is both visually stunning and incredibly delicious.

Baking and Cooling the Paris-Brest

Now that the Paris-Brest is assembled, it’s time to bake it to perfection. Preheat your oven to 375°F and place the pastry inside. Baking the Paris-Brest at this temperature will ensure that the choux ring is puffed, golden brown, and hollow on the inside.

Allow the Paris-Brest to bake for approximately 35 minutes. While it bakes, you’ll notice the beautiful aroma of the choux pastry filling your kitchen as it transforms into a delectable dessert. The anticipation builds as you wait for that golden brown crust to form.

Once the baking time is complete, turn off the oven and partially open the door. This will allow the pastry to cool gradually and prevent it from collapsing. Let the Paris-Brest cool inside the oven for about 30 minutes. This cooling period is essential for the pastry to dry and fully set, resulting in a perfect texture.

During this time, the flavors of the praline creme and choux pastry will meld together, creating a harmonious and mouthwatering combination. The aroma of the freshly baked Paris-Brest will fill your kitchen, enticing you with its irresistible appeal.

After the cooling process is complete, carefully remove the Paris-Brest from the oven. Admire its delicate and tempting appearance before indulging in this French pastry masterpiece.

Making Hazelnut Praline

In this section, we’ll explore the process of making hazelnut praline, a delectable ingredient used in various desserts and confections. Hazelnut praline adds a rich and nutty flavor, enhancing the taste of your favorite treats.

To begin, you’ll need toasted hazelnuts, sugar, and water. The combination of these ingredients is key to achieving the perfect hazelnut praline.

1. Start by caramelizing the hazelnuts with sugar and water in a saucepan over medium heat. The sugar will gradually melt and turn into a golden brown caramel.
2. Gently stir the mixture to ensure even coating of the hazelnuts. Be cautious, as the caramel can become extremely hot.
3. Continue cooking until the hazelnuts are well coated with caramel and have a beautiful golden color.
4. Next, carefully transfer the hazelnut praline onto a baking sheet lined with parchment paper. Use a spatula to spread it out into an even layer.
5. Allow the hazelnut praline to cool and harden completely. This will take approximately 30 minutes to an hour, depending on the room temperature.
6. Once hardened, break the praline into small pieces using a knife or your hands.
7. Now it’s time to transform the praline pieces into a smooth paste. Place them in a food processor or blender and process until you achieve a creamy consistency.
8. Voila! Your homemade hazelnut praline paste is ready to be used in a variety of desserts, from pastries and cakes to ice creams and chocolates.

With hazelnut praline paste at your disposal, the possibilities are endless. Add it as a filling, topping, or ingredient in your favorite recipes to elevate the flavors and create memorable gastronomic experiences.

“Homemade hazelnut praline adds a delightful crunch and nutty sweetness to any dessert. The process of making it is just as enjoyable, allowing you to experience the transformation of simple ingredients into a delectable treat.”

Now that you’ve mastered the art of making hazelnut praline, let’s move on to the next section where we’ll explore the final steps and serving suggestions for the Paris-Brest pastry.

Final Steps and Serving

Once the Paris-Brest is assembled with its delicious praline filling, it’s time to put the finishing touches and serve this delectable dessert.

To enhance its presentation, sprinkle a dusting of powdered sugar over the assembled Paris-Brest. The white powdery layer adds a touch of elegance to the pastry’s golden exterior.

Now comes the exciting part – slicing into the Paris-Brest to reveal its beautiful layers and allow everyone to enjoy a scrumptious portion. Use a serrated knife to carefully slice the pastry into individual servings.

Remember, the Paris-Brest is best served fresh to fully appreciate its flavors and textures. Enjoy this delightful dessert within a day of making, ensuring that each bite provides a taste of pastry perfection.

Conclusion

Making the homemade Praline Creme and assembling the delectable Paris-Brest may initially appear challenging, but with the right techniques and a little patience, anyone can create these exquisite desserts in the comfort of their own kitchen.

The marriage of the creamy and nutty praline filling with the crisp and perfectly baked choux pastry shell results in a harmonious balance of flavors and textures that is signature to the Paris-Brest. It is an indulgent treat that is sure to delight any dessert lover.

Whether enjoyed on its own or used as a decadent filling or icing, the Praline Creme adds a rich and luxurious touch to any sweet creation. With its velvety smoothness and heavenly taste, it elevates ordinary desserts to extraordinary culinary masterpieces.