Posted • @davidhchow
Next up in the Paris Brest recipe is the Hazelnut Crème Mousseline. A crème mousseline is simply a pastry cream mixed with butter and classically flavoured with hazelnut praline. Also called custard or German buttercream it’s perfect for frosting a Texas sheetcake or a piping onto a cupcake!!! The egg yolk rich custard gives the frosting the silkiest texture.
300 g milk, whole
1 vanilla bean
60 g sugar, white granulated
pinch salt, kosher
60 g egg yolk
25 g cornstarch
80 g butter, unsalted (A)
350 g butter, unsalted, soft (B)
250 g hazelnut praline
pinch salt, coarse flake (optional)
In a bowl mix the egg yolks with the half the sugar and cornstarch until smooth. In a saucepan add in the milk, scraped vanilla bean seeds, remaining half of the sugar, and kosher salt and bring to the boil. Temper half the hot milk slowly into the yolk mixture so as not to curdle it. Add the heated yolk mixture back into the pot with the remaining milk. Bring everything back to the boil while whisking constantly and cook for a minute. Off the heat, add the butter (A) to the custard and mix to incorporate. Chill completely with plastic film directly on the surface overnight in the fridge.
The next day place the chilled pastry cream in a bowl and whip it to smoothen out the consistency. Add the praline cream to the pastry cream and combine to make homogenous. Add the soft butter (B) all at once and whip immediately and continue whipping for about 2 minutes till light and fluffy. Add in a flurry of coarse flaked sea salt if desired (I like it extra salty). Cut the prepared PB choux ring in half with a serrated knife and pipe tall rosettes using a star tip onto each round around 1” high. If you have extra hazelnut praline, put some into a tiny parchment piping bag and pipe a small amount directly into the center of the rosette. That the praline oozes out!
NOTE if you don’t have access to hazelnut praline you can simply make your own by using equal weights of white granulated sugar and hazelnuts. Dry caramelize the sugar, toss in hazelnuts, pour on silpat, and once cool grind to desired consistency