Dessert · Season 15

Hazelnut Paris-Brest Cabbages

Name: Hazelnut Paris-Brest Cabbages
Yield: Makes approx. 20 - 22
Ingredients: 85g plain flour; 85g brown sugar; 75g unsalted butter; 225g water; 100g unsalted butter; 5g caster sugar; 5g salt; 170g plain flour; 265g whole egg; 225g full cream milk; 50g egg yolk; 50g caster sugar; 25g cornflour; 1 tsp vanilla paste; 25g unsalted butter; 240g blanched hazelnuts; 144g caster sugar; 500g Crème Patisserie; 300g Hazelnut Praline; 300g unsalted butter, softened; salt

Antonio Cruz Vaamonde

Contestant · 16 May 2023

View full method on 10 Play ↗ Open in The Pass

Makes approx. 20 - 22

Serves

Components

Ingredients

Season

Ingredients

Choux Craquelin

85gplain flour

85gbrown sugar

75gunsalted butter

Choux

225gwater

100gunsalted butter

5gcaster sugar

5gsalt

170gplain flour

265gwhole egg

Cream Patisserie

225gfull cream milk

50gegg yolk

50gcaster sugar

25gcornflour

1 tspvanilla paste

25gunsalted butter

Hazelnut Praline

240gblanched hazelnuts

144gcaster sugar

Hazelnut Mousseline

500gCrème Patisserie

300gHazelnut Praline

300gunsalted butter, softened

To taste

salt

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

FlourBrown SugarUnsalted ButterFull cream milkVanilla Bean PasteHazelnutCornflourSaltEggsEgg YolkAdult SupervisionDessertBirthdayValentine's DayMother's DayWeddingDesserts

Recipe by Antonio Cruz Vaamonde, Season 15. Originally published by Network 10 on 16 May 2023.

Original on 10 Play ↗