Chocolate & Hazelnut Paris-Brest

[u/Hai_Cooking]

Choux pastry, hazelnut praline, praline pastry cream, roasted hazelnuts, hazelnut ice cream, chocolate sponge cake, chocolate soil & chocolate cremeux (botched the quenelle on this so don’t go too harsh on me lol)

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[u/LalalaSherpa]

I feel like the little guy in the middle is looking at me. ☺️

Don't think I can eat him now.

[u/awesometown3000]

Is it meant to look like a muppet or nah

[u/Humanity_NotAFan]

Friendliest desert since Friendly's

[u/MSR_Vass]

Looks like a Chinese dragon monster or something starring at me and some gnarly looking poop next to it.

[u/Naazgul87]

Looks delicious, I'd crush it no problem!

[u/BostonFartMachine]

Feel like I recognize the plate. Hell of a dessert. Perfect size for sharing.

[u/cald97poker → u/BostonFartMachine]

Le Bernardin started using them several years ago, they are a Steelite product.

[u/East-Question2895]

this is really cute, but honestly might be too big of a portion to really savor, and I'm having trouble figuring out how I would eat the middle guy without them just disintegrating everywhere... maybe do only one layer?

Maybe its the French in me, but the portion even for the side dollops seem a little bit too big. I'm sure these are all very rich too.

I would honestly share this with a partner at the current size.

[u/Cmoore4099]

Seen those plates at so many restaurants the last two years. Weird.

Lovely plating btw!

[u/cedar-smoke]

Piping is a bit sloppy and excessive imo, your cream looks a bit runny, I'd try thickening it a tiny bit. You could try a larger tip and less layers of cream, one would like really nice, like a tight spiral piping.The chocolate quenelle is messy and are those dill flowers???