On the white marble cooktop, the cooled choux pastry is sliced horizontally. The bottom half is generously filled with piped Nutella crème mousseline, then topped with the upper half. The assembled Paris-Brest is dusted with icing sugar and placed in the refrigerator until serving.

Chocolate and Hazelnut Paris-Brest Recipe: A Luxurious French Pastry with Nutty, Chocolate Goodness!

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The Chocolate and Hazelnut Paris-Brest is a luxurious, decadent dessert inspired by the classic French pastry. With its crisp, golden choux pastry ring filled with a velvety chocolate hazelnut cream, this dessert is the perfect combination of rich, nutty flavor and light, airy texture.

Whether you’re celebrating a special occasion or just indulging in a treat for yourself, this Paris Brest is a showstopper. Pair it with a drizzle of caramel sauce to add a sweet, buttery note, and enjoy it with a glass of Sparkling White Sangria to add some festive fizz to your experience.

What makes this recipe extra special is the balance of textures. The choux pastry is crisp and slightly chewy, while the filling is rich and creamy with a nutty depth from the hazelnuts and a subtle chocolate sweetness. This dessert’s elegant appearance and indulgent flavors make it a perfect centerpiece for holiday celebrations or any event that calls for a bit of decadence.

I promise, once you taste this Chocolate and Hazelnut Paris-Brest, it will become your go-to dessert for impressing guests or treating yourself. It’s everything you want in a dessert—refined yet comforting, decadent but light.

Why I Love This Recipe (And You Will Too)

On the white marble cooktop, the cooled choux pastry is sliced horizontally. The bottom half is generously filled with piped Nutella crème mousseline, then topped with the upper half. The assembled Paris-Brest is dusted with icing sugar and placed in the refrigerator until serving.

  • Chocolate and Hazelnut Magic: The combination of smooth chocolate and crunchy hazelnuts creates a rich, nutty flavor that’s irresistible.
  • Impressive Yet Easy: It looks impressive enough to be the star of any dinner party but is surprisingly straightforward to make.
  • Light and Creamy: The choux pastry is light and crisp, while the filling is creamy and satisfying—it’s the perfect balance of textures.
  • A Crowd-Pleaser: Whether you’re celebrating or just treating yourself, this dessert is sure to delight anyone who gets a bite.

This Chocolate and Hazelnut Paris-Brest is the ultimate indulgence, and I can’t wait for you to try it! The combination of rich chocolate, hazelnuts, and caramel sauce is nothing short of heavenly. Enjoy it with a glass of sparkling wine for the perfect sweet moment!

On the white marble cooktop, the cooled choux pastry is sliced horizontally. The bottom half is generously filled with piped Nutella crème mousseline, then topped with the upper half. The assembled Paris-Brest is dusted with icing sugar and placed in the refrigerator until serving.

Pistachio and Cherry Nougat Pandoro

A Nutella-filled Paris-Brest with layers of airy choux pastry, creamy Nutella mousseline, and a sprinkle of hazelnuts, making for an elegant dessert perfect for a special gathering.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 10
Calories 610 kcal

Equipment

  • Saucepan
  • Mixing bowls
  • Electric mixer
  • Piping bag with large round tip and star tip
  • Wooden spoon
  • Baking paper
  • Serrated Knife

Ingredients
  

Choux Pastry:

  • 55 ml whole milk
  • ½ tsp caster sugar
  • 45 g Kerrygold Pure Irish Unsalted Butter diced
  • 65 g plain flour
  • 2 eggs plus 1 beaten for glazing
  • 50 g hazelnuts roughly chopped

Nutella Crème Mousseline:

  • 500 ml whole milk
  • 4 egg yolks
  • 1 tsp vanilla bean paste
  • 100 g caster sugar
  • 50 g cornflour
  • 250 g Kerrygold Pure Irish Salted Butter softened
  • 150 g Nutella

Instructions
 

  • Prepare the Crème Mousseline: Warm 500ml of milk in a saucepan. Whisk egg yolks, vanilla, sugar, and cornflour to a smooth paste. Slowly whisk hot milk into the mixture, then return it to the saucepan and cook until thick. Stir in 50g butter, cover with baking paper, and chill.
    A saucepan sits on the white marble cooktop, warming 500 ml of whole milk. Nearby, a mixing bowl holds a smooth, pale mixture of egg yolks, vanilla bean paste, caster sugar, and cornflour, ready to be combined with the hot milk to create the crème mousseline.
  • Finish the Mousseline: Beat the remaining butter until creamy, then gradually mix in the chilled custard. Add Nutella and blend until smooth. Refrigerate until needed.
    On the white marble cooktop, the hot milk is being gradually whisked into the egg mixture to temper it. The combined mixture is returned to the saucepan and stirred over heat until thickened. Softened butter is added, and the mixture is covered with baking paper before refrigeration.
  • Make the Choux Pastry: Combine milk, sugar, butter, salt, and water in a saucepan. Boil, then remove from heat, add flour, and stir to form a dough. Return to heat for 2-3 minutes, stirring, then cool slightly.
    A mixing bowl on the white marble cooktop shows softened butter being beaten until creamy. The chilled custard is gradually incorporated, followed by Nutella, creating a smooth, rich filling. The finished Nutella crème mousseline is then refrigerated until ready to use.
  • Incorporate Eggs: Gradually add eggs to the dough, mixing until it’s shiny but holds shape. Transfer to a piping bag with a round tip.
    A saucepan on the white marble cooktop holds milk, sugar, butter, salt, and water, all heated until boiling. Flour is added to form a thick dough, which is stirred for 2-3 minutes over heat until smooth and cohesive, preparing it for the next steps.
  • Bake the Choux Pastry: Preheat oven to 180C/fan 160C. Pipe three concentric rings on a prepared baking sheet. Brush with beaten egg, sprinkle hazelnuts, and bake for 35 minutes. Prop the oven door open to cool.
  • Assemble the Paris-Brest: Slice the cooled pastry horizontally. Pipe Nutella crème mousseline onto the bottom half, sandwich with the top, dust with icing sugar, and refrigerate until serving.
    On the white marble cooktop, the cooled choux pastry is sliced horizontally. The bottom half is generously filled with piped Nutella crème mousseline, then topped with the upper half. The assembled Paris-Brest is dusted with icing sugar and placed in the refrigerator until serving.

Nutrition Facts:

NutritionValue
Calories610 kcal
Carbohydrates46 g
Sugar27 g
Fat44 g
Protein9 g
Fibre2 g

Variations to Make It Different!

This Nutella Paris-Brest is an indulgent twist on the classic French pastry, with a rich and creamy Nutella crème mousseline filling and a crisp, golden choux pastry. Here are some expert tips and variations to elevate the recipe:

1. Add a Crunch with Candied Hazelnuts

For extra texture and a sweet crunch, candy the chopped hazelnuts before adding them to the choux pastry. Simply heat the nuts in a pan with a bit of sugar until they caramelize, then sprinkle them over the pastry before baking.

2. Swap Nutella for Other Spreads

While Nutella is the star here, you can experiment with other chocolate-hazelnut spreads or even different flavored spreads like salted caramel or almond butter for a unique twist on the classic.

3. Flavor the Creme Mousseline

Infuse the creme mousseline with other flavors to customize it. A dash of coffee or orange zest in the custard will add a sophisticated depth that pairs wonderfully with the hazelnuts.

4. Make the Pastry Gluten-Free

To make this Paris-Brest gluten-free, use a gluten-free flour blend designed for pastries. Just ensure that the consistency of the dough remains smooth and thick when you combine the ingredients.

5. Use a Piping Tip for Decorative Effects

For a more elegant presentation, pipe the choux pastry in a spiral pattern or use different piping tips to create intricate designs on top of the pastry before baking.

6. Vegan Version

To make this recipe vegan, replace the butter with a plant-based version (like vegan butter or coconut oil), and swap the eggs with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg). Choose a vegan Nutella or make your own using hazelnuts and cocoa.

7. Add a Layer of Caramel

For an extra layer of flavor, drizzle a bit of homemade caramel over the Nutella creme mousseline before sandwiching the pastry together. The combination of caramel and Nutella will create a rich, decadent treat.

8. Serve with Fresh Berries

To balance out the sweetness, serve your Nutella Paris-Brest with fresh berries like raspberries or strawberries. Their tartness cuts through the richness of the cream and adds a refreshing contrast.

9. Make Mini Versions

For individual servings, pipe the choux pastry into smaller rings, bake, and then fill with the Nutella crème mousseline. These mini Paris bars are perfect for a dinner party or special occasion.

10. Make it a Nut-Free Option

If you’re making this for someone with nut allergies, simply replace the hazelnuts with crushed toffee or chocolate-covered peanuts for a similar texture, or omit the nuts altogether and use a dusting of powdered sugar for a simple finish.

These variations allow you to customize the Nutella Paris-Brest to different tastes and dietary preferences, all while keeping the essence of the traditional French pastry intact.

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