The delicious Paris-Brest recipe with Nutella®

The delicious Paris-Brest recipe with Nutella®

© Sophie Dumont / Nutella
The delicious Paris-Brest recipe with Nutella®

Here is the perfect recipe to finish your meal with a gourmet touch: Paris-Brest with Nutella®. It’s your turn !

Lollipop pancakes with Nutella



Small or large gourmand, everyone loves Nutella® . Delicious on sandwiches, this spread can also be eaten cooked! To sublimate it, here is an ultra gourmet recipe that is easy to make: Paris-Brest with Nutella® ! Something to please the whole family.

The list of utensils to make Paris-Brest with Nutella®

  • Pastry bag + pastry bag
  • 14 mm fluted or plain
  • Hand blender
  • Circle of 10 cm in diameter

The ingredients to make the Paris-Brest recipe with Nutella®

To make a Paris-Brest for 4 people, you need:

  • 60 g of NUTELLA®
  • Cocoa Powder
  • 30 g unsalted butter
  • 37 g brown sugar
  • 37 g of T55 flour
  • 75 ml whole milk
  • 65 g unsalted butter
  • 1 g of salt
  • 2 g of caster sugar
  • 90 g flour
  • 3 eggs + 1 egg yolk (for the gilding)
  • 150 g of hazelnut praline
  • 3 g of 200 bloom gelatin
  • 250 ml whole milk
  • 3 egg yolks
  • 25 g of caster sugar
  • 25 g of cornstarch
  • 125 g unsalted butter

The stages of preparation of Paris-Brest with Nutella®

Step 1 : prepare the cracker. In a container, combine all the ingredients to obtain a smooth paste. Spread it very finely between two sheets of baking paper using a roller. Reserve in the freezer.

2nd step : in a saucepan, pour 75ml of water and milk, then add the butter in pieces, salt and sugar. Mix and bring to a boil. Off the heat, add the flour all at once. Mix vigorously, then dry the breadcrumbs over medium heat for 2 minutes. Transfer to a container, then gradually add the beaten eggs, until you obtain a smooth paste that falls slightly.

Step 3: place it in a pocket fitted with a fluted or plain nozzle of about 14 mm. Make an impression on a non-stick baking sheet with a circle 10 cm in diameter dipped in flour. Poach 8 cabbages that touch each other lightly, following the circle. Brown with the beaten egg yolk.

Step 4: preheat the oven to 170 ° C. Cut out cracker disks the size of cabbage, then place them well centered on each cabbage, without pressing and bake for 45 min. Take out of the oven and let cool.

Step 5: prepare the muslin. Soak the gelatin in very cold water. In a saucepan, heat the milk. In a bowl, whisk the egg yolks with the sugar until the mixture turns white, then add the cornstarch. Pour the boiling milk over it and return to the heat. Bring to a boil, whisking, for 1 min. Pour into a container and add the squeezed gelatin. Mix well, then add the praline and the butter. Mix in a hand blender and film on contact. Keep refrigerated for at least 6 hours.

Step 6: beat the muslin with a mixer until it whitens and is smooth, then place it in a pastry bag. Place the NUTELLA® in a second piping bag. Cut off the top of the cabbage and garnish with cream, then NUTELLA® in the center. Close and sprinkle with cocoa. Reserve in the fridge for 20 minutes before serving.

Recipe from the book “60 CLASSIQUES DE LA PÂTISSERIE AU NUTELLA®”, by Chef Grégory COHEN, published by Editions Larousse.

Read also :

Nutella®: our easy recipes for cooking with the spread

Cyril Lignac: his easy Nutella® cake recipe

Our ultra gourmet recipes with Nutella®

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.