Dessert · Season 17

Paris Brest Choux, Praline, Flaked Almonds, Hazelnut

Name: Paris Brest Choux, Praline, Flaked Almonds, Hazelnut
Yield: Makes 5
Ingredients: 120ml water; 60g unsalted butter; ½ tbsp caster sugar; ½ tsp salt; 65g plain flour; 3-4 eggs; 15g flaked almonds; 500ml milk; 30g cornflour; 80g egg yolks; 80g caster sugar; 100g unsalted butter, cubed; 140g hazelnuts; 80g caster sugar; 250g crème patissiere; 110g hazelnut praline; 110g unsalted butter, softened; icing sugar and salt, to garnish

MasterChef Australia

14 May 2025

View full method on 10 Play ↗ Open in The Pass

Makes 5

Serves

Components

Ingredients

Season

Ingredients

Choux

120mlwater

60gunsalted butter

½ tbspcaster sugar

½ tspsalt

65gplain flour

3-4eggs

15gflaked almonds

Crème Pâtissière

500mlmilk

30gcornflour

80gegg yolks

80gcaster sugar

100gunsalted butter, cubed

Hazelnut Praline

140ghazelnuts

80gcaster sugar

Hazelnut Praline Mousseline Cream

250gcrème patissiere

110ghazelnut praline

110gunsalted butter, softened

icing sugar and salt, to garnish

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

Choux PastryHazelnutAlmondsDessert

Recipe by a MasterChef Australia contestant, Season 17. Originally published by Network 10 on 14 May 2025.

Original on 10 Play ↗