Piedmont Hazelnut Paris-Brest Tart
- By Charlotte Brown
- October 01, 2025
Makes 4 tarts 20 cm in diameter
PIEDMONT HAZELNUT SABLÉ DOUGH
INGREDIENTS:
200 g softened butter
250 g icing sugar
50 g Sébalcé Pure Piedmont Hazelnut Paste P.G.I.
100 g whole eggs
3 g salt
500 g T45 flour
5 g Ancel baking powder
50 g Piedmont hazelnuts, chopped
METHOD:
Mix butter, icing sugar, hazelnut paste, eggs and salt until smooth. Stir in flour, baking powder and hazelnuts. Refrigerate for at least 2 hours before use. Spread the dough to a thickness of 4 mm, then fill 4 20 cm diameter pie rings. Bake at 170°C for around 20 minutes in a convection oven.
PIEDMONT HAZELNUT CRACKER
INGREDIENTS:
130 g soft butter
25 g Sébalcé Pure Piedmont Hazelnut Paste P.G.I.
180 g T45 flour
180 g brown sugar
METHOD:
Mix all ingredients to form a paste. Spread to a thickness of 2 mm between two sheets of baking paper, then freeze.
CHOUX PASTRY
(basic recipe for 500 g water)
INGREDIENTS:
500 g water
6 g sugar
8 g salt
200 g butter
300 g T45 flour
around 500 g whole eggs
METHOD:
Make the choux pastry using your usual method. Pipe 2 cm-diameter choux pastries on a baking tray lightly greased with Ancel Ouragan Release Agent. Cut out disks of cracker the size of the choux and place them on top. Bake for around 45 minutes at 180°C in a deck oven, damper open.
PASTRY CREAM
(basic recipe for 1 L of milk) (1150 g in total)
INGREDIENTS:
1 L milk
80 to 100 g Ancel hot pastry cream
100 g whole eggs
200 g sugar
METHOD:
Make the pastry cream using your usual method, then smooth it after cooling.
PIEDMONT HAZELNUT PASTRY CREAM
INGREDIENTS:
350 g pastry cream
35 g Pure Piedmont Hazelnut Paste P.G.I. Sébalcé
METHOD:
Stir the hazelnut paste into the pastry cream.
MILK CHOCOLATE GANACHE
INGREDIENTS:
350 g 35% fat liquid cream
600 g 40% milk chocolate couverture, chopped or in chips
METHOD:
Bring the cream to the boil, then pour over the chocolate and stir slowly until smooth.
PIEDMONT HAZELNUT DIPLOMAT CREAM
INGREDIENTS:
130 g Pure Piedmont Hazelnut Paste P.G.I. Sébalcé
800 g pastry cream
5 sheets of Sébalcé Bovine Gold Gelatin
400 g 35% fat whipped cream
METHOD:
Stir the hazelnut paste into the pastry cream, then heat slightly to around 20°C. Add the gelatin, previously hydrated in cold water, drained and melted. Gradually fold in the whipped cream.
ASSEMBLY & FINISH
INGREDIENTS:
Chopped hazelnuts as required
Caramelized Piedmont hazelnuts as required
METHOD:
Garnish choux pastries with hazelnut pastry cream. Spread the ganache over the tart shells, then sprinkle with chopped hazelnuts. Leave to set in the fridge. Place the choux around the edge of the tart. Using a pastry bag fitted with a Saint Honoré nozzle, pipe the hazelnut diplomat cream between the choux pastries and into the center of the tart. Decorate with caramelized Piedmont hazelnuts and milk chocolate decorations.