The ultimate indulgence from Eric Lanlard - a crisp golden choux pastry ring filled with rich hazelnut butter cream
By Eric Lanlard
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes
  • Effort: hard



  • 150 g plain flour
  • 125 ml water
  • 125 ml milk
  • 100 g unsalted butter, cut in small pieces
  • 4 eggs, lightly beaten
  • egg yolks, beaten for brushing
  • handful of blanched flaked almonds

For the crème mousseline:

  • 6 egg yolks
  • 200 g sugar
  • 120 g plain flour
  • 500 ml milk
  • 500 g unsalted butter
  • 150 g hazelnut paste
  • sifted icing sugar, for dusting


1. Preheat the oven to 180°C/gas 4. Line a baking tray with baking parchment.

2. To make the choux pastry, sift the flour onto a plate.

3. Pour the water and milk into a saucepan over medium heat. Add the butter in pieces, and when it has melted bring to a fast boil. Remove from the heat and immediately add the flour all at once. Working fast, return to the heat and beat vigorously with a wooden spoon until the mixture leaves the sides of the pan and becomes smooth and shiny.

4. Allow to cool for a couple of minutes, then add the eggs, a little at a time, beating well between each addition.

5. Spoon the mixture into a piping bag fitted with a large star nozzle.

6. Pipe a 22cm ring onto the prepared baking tray. Then pipe another ring on the inside of the first, positioning it so that they touch. Pipe a third ring on the top of the first two.

7. Brush with beaten egg yolk, then sprinkle with flaked almonds.

8. Place in the oven and bake for 30 minutes until puffed and golden brown. Remove from the oven and leave to cool.

9. To make the crème mousseline, put the egg yolks, sugar and flour in a large bowl. Using an electric whisk, beat for about 2 minutes until pale and creamy.

10. Pour the milk into a saucepan and bring to the boil. Strain into the egg mixture, whisking until smooth.

11. Pour the cream back in the pan and bring to the boil, whisking constantly. Cook gently for about 2 minutes, whisking all the time.

12. Pour the cream into a large bowl and add to it half of the butter, stirring until melted. Leave to cool.

13. Using an electric whisk, beat in the rest of the butter, followed by the hazelnut paste.

14. Place the pastry ring on a serving plate. Using a long sharp knife, slice in half horizontally.

15. Spoon the crème mousseline into a piping bag fitted with a large star nozzle. Pipe the cream over the lower half of the pastry ring. Place the other half on top and dust with icing sugar. Best served on the same day.

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