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On the white marble cooktop, the cooled choux pastry is sliced horizontally. The bottom half is generously filled with piped Nutella crème mousseline, then topped with the upper half. The assembled Paris-Brest is dusted with icing sugar and placed in the refrigerator until serving.

Pistachio and Cherry Nougat Pandoro

A Nutella-filled Paris-Brest with layers of airy choux pastry, creamy Nutella mousseline, and a sprinkle of hazelnuts, making for an elegant dessert perfect for a special gathering.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 10
Calories 610 kcal

Equipment

  • Saucepan
  • Mixing bowls
  • Electric mixer
  • Piping bag with large round tip and star tip
  • Wooden spoon
  • Baking paper
  • Serrated Knife

Ingredients
  

Choux Pastry:

  • 55 ml whole milk
  • ½ tsp caster sugar
  • 45 g Kerrygold Pure Irish Unsalted Butter diced
  • 65 g plain flour
  • 2 eggs plus 1 beaten for glazing
  • 50 g hazelnuts roughly chopped

Nutella Crème Mousseline:

  • 500 ml whole milk
  • 4 egg yolks
  • 1 tsp vanilla bean paste
  • 100 g caster sugar
  • 50 g cornflour
  • 250 g Kerrygold Pure Irish Salted Butter softened
  • 150 g Nutella

Instructions
 

  • Prepare the Crème Mousseline: Warm 500ml of milk in a saucepan. Whisk egg yolks, vanilla, sugar, and cornflour to a smooth paste. Slowly whisk hot milk into the mixture, then return it to the saucepan and cook until thick. Stir in 50g butter, cover with baking paper, and chill.
    A saucepan sits on the white marble cooktop, warming 500 ml of whole milk. Nearby, a mixing bowl holds a smooth, pale mixture of egg yolks, vanilla bean paste, caster sugar, and cornflour, ready to be combined with the hot milk to create the crème mousseline.
  • Finish the Mousseline: Beat the remaining butter until creamy, then gradually mix in the chilled custard. Add Nutella and blend until smooth. Refrigerate until needed.
    On the white marble cooktop, the hot milk is being gradually whisked into the egg mixture to temper it. The combined mixture is returned to the saucepan and stirred over heat until thickened. Softened butter is added, and the mixture is covered with baking paper before refrigeration.
  • Make the Choux Pastry: Combine milk, sugar, butter, salt, and water in a saucepan. Boil, then remove from heat, add flour, and stir to form a dough. Return to heat for 2-3 minutes, stirring, then cool slightly.
    A mixing bowl on the white marble cooktop shows softened butter being beaten until creamy. The chilled custard is gradually incorporated, followed by Nutella, creating a smooth, rich filling. The finished Nutella crème mousseline is then refrigerated until ready to use.
  • Incorporate Eggs: Gradually add eggs to the dough, mixing until it’s shiny but holds shape. Transfer to a piping bag with a round tip.
    A saucepan on the white marble cooktop holds milk, sugar, butter, salt, and water, all heated until boiling. Flour is added to form a thick dough, which is stirred for 2-3 minutes over heat until smooth and cohesive, preparing it for the next steps.
  • Bake the Choux Pastry: Preheat oven to 180C/fan 160C. Pipe three concentric rings on a prepared baking sheet. Brush with beaten egg, sprinkle hazelnuts, and bake for 35 minutes. Prop the oven door open to cool.
  • Assemble the Paris-Brest: Slice the cooled pastry horizontally. Pipe Nutella crème mousseline onto the bottom half, sandwich with the top, dust with icing sugar, and refrigerate until serving.
    On the white marble cooktop, the cooled choux pastry is sliced horizontally. The bottom half is generously filled with piped Nutella crème mousseline, then topped with the upper half. The assembled Paris-Brest is dusted with icing sugar and placed in the refrigerator until serving.