---
title: Piedmont Hazelnut Paris-Brest Tart Recipe | Pastry1 Magazine
description: Learn how to make this decadent Piedmont Hazelnut Paris-Brest tart, now available in Pastry1 Magazine. Recipe by our supplier Sébalcé.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Piedmont Hazelnut Paris-Brest Tart Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/piedmont-hazelnut-paris-brest-tart)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Oct 1, 2025 12:00:00 PM

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.

 

 

 

 

 

 

[View full post](https://www.parisgourmet.com/magazine/piedmont-hazelnut-paris-brest-tart)

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