HomeBakingJoakim Prat’s Paris Brest Éclair Award-winning pastry chef Joakim Prat reveals the secrets behind his famously impressive Paris Brest éclairs. Ideal for a delectable dessert or an indulgent snack, these éclairs are crisp, light and utterly moreish – happy baking! Ingredients For the Hazelnut Cream: 500ml milk 125g egg yolks 80g sugar 25g corn starch 90g butter 85g pure hazelnut paste For the Caramel Hazelnut Nougatine: 180ml milk 250g butter 140g glucose 400g sugar Pectine9 600g chopped hazelnut For the Chantilly Cream: 300g Cream ½ Vanilla Pod Method To make the Hazelnut Cream: 1 Add the milk to a pan and bring to the boil. 2 In a bowl mix together the egg yolks, the corn starch and sugar with a whisk, and add the mixture into the boiling milk. 3 Cook for 3 minutes whisking continuously like a normal custard. 4 Add the pure hazelnut paste then blend with the butter at 50c. 5 Cool the mixture down in the fridge for a few hours before to use. To make the Caramel Hazelnut Nougatine: 1 Add the butter, milk, glucose and half of the sugar to the pan and bring to the boil. 2 In a separate bowl mix the rest of the sugar with the pectine and the hazelnuts. Add the dry ingredients into the butter mixture. 3 Bring the mixture to the boil for 3mins and stir continuously. 4 Add to a line baking tray and bake for 15 to 20 mins at 165c then cut into portions. To make the Chantilly Cream 1 Whisk the cream and vanilla pod together. 2 Ensure it is used straight away. Recipe courtesy of Joakim Prat, pastry chef and founder of Maitre Choux.