Ferrero Rocher Paris Brest

Is there anyone out there who doesn’t love Ferrero Rocher? If so, I’d love to meet them! The classic combination of milk chocolate, crunchy hazelnuts, and those irresistible layers of texture has always been a favorite of mine. Add a touch of nostalgia and their signature luxurious presentation, and it’s no wonder they’re so iconic. 

This Valentine’s Day, I was inspired to capture all those delicious profiles in fun twist on a classic French dessert: a delicate choux pastry shell filled with smooth milk chocolate pastry cream and topped with a crunchy, salted hazelnut streusel. A dusting of gold powder gives it a gorgeous, festive finish. 

While this recipe has a few steps, I promise it’s worth the effort. And if you’re looking for a shortcut, feel free to swap the hazelnut streusel for a sprinkle of chopped Ferrero Rocher—it’s just as decadent! Think of this as a cream puff with a glow up. 

Ingredients:

Choux Dough Recipe: 

• ¾ cup water 

• 4 tablespoons butter 

• 2 teaspoons sugar 

• ½ teaspoon salt 

• ¾ cup all-purpose flour 

• 2 eggs 

Milk Chocolate Pastry Cream Filling:

• 1 tablespoon cold water 

• 1 ½ teaspoons gelatin 

• 2 cups milk 

• 2 ounces (¼ cup) sugar 

• 2 ounces (¼ cup) brown sugar 

• 1 ½ ounces cornstarch (3 tablespoons) 

• 2 eggs 

• 1 ½ ounces butter (3 tablespoons) 

• 3 ounces chocolate, milk chopped 

• 1 ½ teaspoons vanilla 

Dark Chocolate Glaze:

• 4 oz dark bittersweet chocolate, finely chopped 

• 3 tbsp unsalted butter 

• 1 tbsp heavy cream 

• 2 tbsp corn syrup 

Salted Hazelnut Streusel:

• ½ cup all purpose flour 

• ½ cup hazelnut flour 

• 3 T cold butter, chopped 

• 3 T brown sugar 

• 1 T salt 

Instructions

 Choux Dough Recipe:

1. Prepare the Pan:

   1. Preheat your oven to 375°F (190°C). 

   2. Line a sheet pan with parchment paper. Using a sharpie, draw a 6-inch circle on the parchment. Flip the parchment over so the sharpie side is down. 

2. Make the Choux Dough:

   1. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil. 

   2. Add the flour all at once, stirring over low heat until the mixture forms a smooth paste and pulls away from the sides of the pan. Continue cooking for another 5 minutes on low, stirring occasionally. 

3. Cool and Add Eggs: 

   1. Transfer the mixture to a stand mixer fitted with the paddle attachment. Mix on low speed for 2-3 minutes to cool slightly. 

   2. Add the eggs one at a time, mixing thoroughly after each addition. The batter should be shiny and smooth. 

4. Pipe the Dough: 

   1. Fit a pastry bag with a large star tip. Pipe the dough along the sharpie-drawn circle to form a single layer. Pipe a second layer directly on top of the first to create a thick ring. 

5. Bake the Choux: 

   1. Bake in the preheated oven for 20 minutes, or until the dough is puffed and golden. 

   2. Reduce the oven temperature to 275°F (135°C) and bake for an additional 30 minutes, or until the choux round is dried out. 

6. Cool Completely: 

   1. Remove from the oven and allow the choux to cool completely before using. 

Milk Chocolate Pastry Cream Filling: 

1. Bloom the Gelatin In a small bowl, sprinkle the gelatin over the cold water. Set aside to soften. 

   1. Heat the Milk In a medium saucepan, bring the milk and white sugar to a boil over medium heat. 

2. Prepare the Egg Mixture

   1. In the bowl of a stand mixer fitted with the whisk attachment, combine the brown sugar, cornstarch, and eggs. Whisk until smooth. 

3. Temper the Eggs

   1. Gradually add the hot milk mixture to the egg mixture, whisking constantly to avoid curdling. 

4. Cook the Pastry Cream

   1. Pour the tempered mixture back into the saucepan. Cook over low heat, whisking constantly, until the mixture thickens and becomes shiny, with no raw cornstarch taste remaining. 

5. Incorporate Chocolate and Flavoring

   1. Remove the saucepan from heat. Stir in the softened gelatin, milk chocolate, and vanilla. Whisk until smooth. 

6. Chill the Pastry Cream

   1. Transfer the pastry cream to a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent skin from forming. Refrigerate for several hours or overnight. 

7. Finish the Filling

   1. When ready to use, whip the heavy cream to stiff peaks in a clean mixing bowl. Add the chilled pastry cream and whip until smooth and lump-free. 

Dark Chocolate Glaze:

1. In a small saucepan, heat the corn syrup, heavy cream, and butter over low heat until the mixture is warm and the butter is fully melted. Do not boil. 

2. Pour the warm mixture over the chopped chocolate in a medium bowl. Let sit for 1 minute to soften the chocolate. 

3. Stir gently until the glaze is smooth and glossy. 

4. Set aside to cool slightly before using. 

Salted Hazelnut Streusel:

1. In a stand mixer, combine the butter, brown sugar, all purpose flour, and hazelnut flour. Paddle until the mixture forms a sandy streusel with only tiny bits of butter showing. 

2. Put on a sheet tray and bake at 350 degree’s until lightly toasted about 15 minutes, take out of the oven and toss mid-way through

Assembly:

1. Cut your Paris Brest shell in half horizontally and set the top aside. 

2. With a pastry bag with a large star tip, pipe the milk chocolate pastry cream in into the shell making large rosettes. 

3. Warm your chocolate mixture and brush the top of the pastry, and sprinkle with hazelnut streusel. 

4. Dust pastry with gold dust, I order off amazon