Paris-Brest Noisette

CHF 39.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the course

Paris-Brest Noisette

CHF 39.00 incl. VAT

Paris-Brest Noisette

Paris-Brest Noisette is a classic pastry with an elegant shape. Light and airy choux pastry, crispy hazelnut craquelin, and a velvety hazelnut-almond praline filling combine to form a ring with a nutty character. Caramelized hazelnut granules add extra crunch. Mmm, creamy and nutty with a touch of French sophistication.

This Paris-Brest recipe shows you step by step how to make an elegant pastry dessert with hazelnut praline. In the course, you will learn how to make the perfect choux pastry, how to make craquelin successfully, and how to make the creamy praline filling professionally. You will learn how to pipe the components precisely, bake them evenly, and assemble everything with precision. David Schmid will show you all the steps in a clear and thorough manner – including helpful tips from his everyday professional life.

This pastry combines structure, roasted aroma, and aromatic depth. Classic in form, modern in execution – with high standards of taste and technique. Definitely worth trying.

Crispy, light, and creamy

Multi-layered indulgence: craquelin, praline cream, and choux pastry combine to create the perfect texture and balance.

Tips and tricks

You will receive valuable tips on processing, dressing techniques, and professional preparation, explained in an easy-to-understand manner.

Bake whenever you want

Start flexibly and work at your own pace. The course is available to you at any time. Ideal for your personal development.

David Schmid

World Confectioner of the Year 2021

David Schmid’s world is characterized by passion, precision and creativity. As an experienced craftsman and taste architect, he is dedicated to developing unique creations that are both works of art and a delight to the senses. Each composition tells its own story – inspired by travel, encounters and selected ingredients. With a great deal of curiosity, patience, and a constant commitment to perfection, new exclusive collections are created every year. His work was crowned in 2021 with the title “World Pastry Chef of the Year” – the first Swiss person ever to receive this honor. An artist with vision for whom taste is a fine art.