Joakim Prat’s Paris Brest Éclair

Paris Brest

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!

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
600g chopped hazelnut

For the Chantilly Cream:
300g Cream
½ Vanilla Pod

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.

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