The Memory Behind This Treat

The first spark for this Pistachio and Cherry Nougat Pandoro actually came from a Christmas trip to Paris, where I stood in front of a bakery window fogged with steam, eyeing an absurdly perfect Nutella Paris-Brest. The choux ring was glossy, dusted with nuts, and filled with a hazelnut cream that looked almost too rich to share. I remember biting into it while standing on a chilly street corner, powdered sugar on my gloves, thinking, “This is what holidays should taste like—messy, indulgent, and completely unapologetic.” That same trip, I brought home a tiny slice of pistachio-studded nougat from a Christmas market and tucked the idea into the back of my mind: creamy, nutty, just a little chewy, and a little bit fancy.

Fast forward a few years, and I was back in my own kitchen in December, staring at a plain pandoro and wanting something more exciting than just powdered sugar. I thought about that Nutella Paris-Brest and the way the hazelnuts, cream, and choux pastry felt both special and familiar. So I started playing: first with the Nutella crème mousseline (whisking custard and softened butter until it turned silky), then with the crunch of chopped hazelnuts, and finally with the sweet, jeweled bite of pistachios and cherries, a bit like the festive feeling I get from making my pistachio cheesecake or cherry thumbprint cookies. One test batch overflowed, another collapsed a little, but the flavors were too good to give up on. When it finally worked—the crisp choux, the rich Nutella filling, and the nougat-like pistachio and cherry finish—it tasted like a holiday market, a Paris bakery window, and my cozy kitchen all stacked into one very happy dessert.

How To Make It (Mix & Ingredients)

To build that dreamy filling inspired by a classic Nutella Paris-Brest, start with your custard base. Warm the whole milk just until steaming, not boiling—think tiny bubbles around the edge of the pan, not a rolling boil. In a bowl, whisk your egg yolks, vanilla, sugar, and cornflour until the mixture looks pale and ribbons off the whisk. Slowly pour in the hot milk while whisking nonstop; this “tempering” step keeps your eggs from scrambling. Once everything is back in the pan, cook low and slow, stirring constantly, until it thickens into a glossy custard that clings to the back of a spoon. Stir in a bit of softened salted butter for richness, press baking paper directly onto the surface, and chill until fully cold; warm custard will melt your butter later and ruin the texture.

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Instructions Process of Nutella Paris-Brest

For the Nutella crème mousseline, your timing and temperatures really matter. Your chilled custard should be cold, but your remaining butter needs to be soft and spreadable—if you poke it, your finger should leave a clean dent. Beat the butter until it looks fluffy and almost white, then add the custard a spoonful at a time so it blends in smoothly without separating. When the mix is silky and stable, fold in the Nutella until no streaks remain; the cream should hold soft peaks and feel light but structured. If it looks loose, pop it in the fridge for 15–20 minutes, then give it another quick whisk before piping into your choux rings. You can use this same technique for other filled choux desserts, like an eclair or a twist on a coffee-flavored Paris-Brest, once you feel comfortable with the balance of butter and custard.

Make-Ahead & Storage

This Pistachio and Cherry Nougat Pandoro-inspired Nutella Paris-Brest is wonderfully make-ahead friendly, which makes it perfect for holidays and dinner parties. You can prepare the Nutella crème mousseline up to 3 days in advance: store it in an airtight container in the fridge, then let it soften slightly at room temperature and beat it briefly before piping so it’s silky and fluffy again. The choux pastry rings are best baked the day you plan to serve, but you can bake them 1 day ahead; once completely cool, keep them in an airtight container at room temperature with a piece of paper towel to absorb any excess moisture. If they lose some crispness, pop them into a 325°F (160°C) oven for 5–8 minutes to refresh before filling.

If you’d like to spread out the work even more, you can freeze the unfilled choux rings. Bake them fully, cool completely, then freeze in a single layer until solid and transfer to a freezer bag for up to 1 month. Reheat from frozen at 325°F (160°C) for about 10 minutes, then cool before adding your Nutella Paris-Brest filling so it doesn’t melt. Once filled with the Nutella crème mousseline and topped with hazelnuts, the dessert is best enjoyed within 24 hours; the texture of the pastry softens over time, but the flavor stays lovely for up to 2 days stored in the fridge. Leftovers should be kept in a covered container in the refrigerator, and you can let slices sit at room temperature for 10–15 minutes before serving so the filling turns luscious and creamy again, much like with an eclair or a cream-filled brioche.

Best Ingredients & Party Variations

Because this Pistachio and Cherry Nougat Pandoro leans a little luxurious, choosing the right ingredients makes a big difference. Use whole milk for a lush, stable crème mousseline—2% will work in a pinch, but you’ll lose some of that pastry-shop creaminess. Opt for real vanilla bean paste rather than essence; the flavor stands up better against the Nutella and pistachio notes. Salted butter adds a lovely contrast in the custard base, while unsalted butter keeps the choux pastry light and neutral. If you can, toast your hazelnuts and pistachios first; 8–10 minutes in a 325°F oven deepens their flavor and makes every bite taste more like a fancy Nutella Paris-Brest you’d find in a Paris pâtisserie window.

When you’re serving this for a party, think of it as your showpiece dessert and have fun with variations. For a Pistachio & Cherry Holiday Wreath, pipe the choux into a large ring, bake, then fill with Nutella crème mousseline and top with chopped pistachios, candied cherries, and a dusting of powdered sugar. If your guests love a Nutella Paris-Brest style dessert, split smaller individual rings and alternate layers of Nutella cream with a quick pistachio praline or crushed amaretti cookies for crunch. Want a lighter spring version? Swap half the Nutella for whipped mascarpone and fold in chopped cherries, then garnish with fresh berries and a drizzle of warm cherry jam. For kids’ parties, go whimsical: make mini rings, fill with the Nutella cream, dip the tops in melted chocolate, and sprinkle with colorful pistachios or even a few mini marshmallows for a playful twist.

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Serving of Nutella Paris-Brest

Conclusion

I always think of this pistachio and cherry nougat pandoro as a “gather-round-the-table” kind of dessert. It’s the one everyone edges closer to, just to get a better look at those jeweled cherry pieces and the snowy sugar-dusted layers. There’s something quietly magical about taking a simple pandoro and turning it into a showstopping centerpiece that feels both playful and elegant. This is the kind of baking project that doesn’t just end with a slice of cake – it ends with stories, seconds, and people lingering a little longer after dinner.

If you’ve been waiting for the right moment to try something a bit special, let this be it. Don’t worry about perfection here; focus on fun, flavor, and making a memory. Whether you serve it after a cozy family meal, bring it to a holiday party, or set it out for an afternoon coffee break, this dessert has a way of pulling everyone closer. And if you loved this, you might also enjoy trying a Nutella Paris-Brest next time for another “wow” moment on the table.

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Recipe

Nutella Paris-Brest

Choux pastry ring filled with rich Nutella crème mousseline and topped with toasted hazelnuts, inspired by a classic French Nutella Paris-Brest.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine French

Servings 1 large ring

Calories 380 kcal

Ingredients

  

Ingredients

• 500 ml whole milk
• 4 egg yolks
• 1 tsp vanilla bean paste
• 100 g caster sugar
• 50 g cornflour
• 250 g salted butter softened and divided
• 150 g Nutella
• 55 ml whole milk
• 1/2 tsp caster sugar
• 45 g unsalted butter diced
• 1 pinch salt
• 50 ml water
• 65 g plain flour
• 2 large eggs
• 1 large egg beaten (for glazing)
• 50 g hazelnuts roughly chopped
• 2 tbsp powdered sugar for dusting

Instructions

 

• Warm 500 ml whole milk in a saucepan over medium heat until steaming but not boiling.
• In a mixing bowl, whisk together 4 egg yolks, 1 tsp vanilla bean paste, 100 g caster sugar, and 50 g cornflour until smooth and pale.
• Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened to a smooth custard that coats the back of a spoon.
• Remove from heat and stir in 50 g of the softened salted butter until fully melted and combined.
• Press a piece of baking paper directly onto the surface of the custard and chill in the refrigerator until completely cold.
• In a large bowl, beat the remaining 200 g softened salted butter until light and creamy.
• Gradually add the chilled custard to the butter, a few spoonfuls at a time, beating until smooth and fully combined.
• Add 150 g Nutella and beat or fold until the crème mousseline is smooth and homogeneous; refrigerate until firm enough to pipe.
• For the choux pastry, combine 55 ml whole milk, 1/2 tsp caster sugar, 45 g unsalted butter, a pinch of salt, and 50 ml water in a saucepan.
• Bring to a boil over medium heat, then remove from heat and add 65 g plain flour all at once.
• Stir vigorously with a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan.
• Return the pan to low heat and cook the dough, stirring constantly, for 2 to 3 minutes to dry it slightly, then remove from heat and let cool to lukewarm.
• Transfer the dough to a mixing bowl and beat in 2 eggs, one at a time, mixing well after each addition until the dough is smooth, shiny, and pipeable.
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Spoon the choux dough into a piping bag fitted with a large round tip.
• Pipe three concentric rings of dough on the prepared baking sheet to form one large ring, with the rings touching each other.
• Brush the top of the ring lightly with the beaten egg and sprinkle with 50 g roughly chopped hazelnuts.
• Bake for 35 minutes, without opening the oven door, until puffed and deep golden brown.
• Turn off the oven, prop the door open slightly, and let the choux ring cool completely inside the oven.
• Once cool, carefully slice the choux ring horizontally into two equal layers using a serrated knife.
• Transfer the Nutella crème mousseline to a piping bag fitted with a large star or round tip.
• Pipe generous swirls or mounds of Nutella crème mousseline over the bottom half of the choux ring.
• Gently place the top half of the choux ring back on, aligning it with the bottom.
• Dust the assembled Nutella Paris-Brest with powdered sugar just before serving.
• Refrigerate until serving time and keep chilled for up to 2 days.

Notes

- Ensure the custard is completely cold before mixing with the softened butter to prevent the crème mousseline from separating.
- If the Nutella crème mousseline feels too soft to pipe, chill it for 15 to 20 minutes, then beat briefly before using.
- Do not open the oven door during baking, as this can cause the choux ring to collapse.
- For extra texture, lightly toast the hazelnuts before chopping and sprinkling on the choux.

Keyword brest, choux pastry, cream filling, French dessert, nutella dessert, nutella paris, Nutella Paris-Brest, Vegetarian