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paris brest with a praline and hazelnut heart

Paris Brest in a shape of a little choux.

Ingredients

Recipe for 4 persons

Puff paste

125 Gr
Milk
125 Gr
Water
100 Gr
Butter
1 Pinch(es)
Salt
160 Gr
Wheat flour
250 Gr
Egg

Biscuit

100 Gr
Butter
125 Gr
Sugar
125 Gr
Wheat flour

Pastry cream

250 Gr
Milk
50 Gr
Sugar
50 Gr
Egg yolk
25 Gr
Cornstarch
50 Gr
Butter

Praline cream

375 Gr
Custard
250 Gr
Softened butter
135 Gr
Hazelnut praliné

Dressing

0.50 Cup(s)
Hazelnuts
2 Tbsp
Icing sugar
100 Ml
Hazelnut praliné
 Paris Brest with a praline and hazelnut heart

Preparation time: 45 min

Preheat your Four at 425 °F

  • Dressing

    Cut the top of the choux with the biscuit. With a pastry bag and a star tip, pour a layer of praline cream in the bottom of the choux.

    In the larger choux, put a small choux filled with the cream.

    Cover with a nice rose of cream. Put back the top of the choux with the biscuit on it and sprinkle with icing sugar.

  • Choux

    On a baking tray, put the hazelnuts, and bake for 5 min. Crush them a bit and let cool down.

    Make a little hole under the little choux, fill them with pure praline paste with a pastry bag and a little tip. Put back the choux on the table bottom down to let the cream inside.

  • Praline cream

    Make sure that your pastry cream is smooth using the whip of your blender

    Add softened butter little by little, then the praline paste.

    You will get a smooth and light cream.

  • Pastry cream

    In a pot warm up the milk.
    In a bowl, mix the eggs with sugar, then the flour and mix well.

    Pour the hot milk on it while whipping as fast as possible. Put back on the pot on heat while whipping until it thickened. Remove from heat and add butter.
    Pour on a baking tray, cover with saran wrap and let cool down in the fridge.
  • Biscuit

    In the mixer with a leaf, mix the butter and the sugar, then the flour. 
    Mix until a smooth mix. Pour on a baking tray with a cooking paper to have a 2mm layer.
    Cool down in the fridge for 1 hour.

    With a little round mold, cut round the same size than the big choux.
    Put one disc on top of each choux before cooking them.
  • Puff paste

    In a pot, bring to a boil water, milk, salt and butter.
    Remove from heat, add flour and mix with a wooden spoon.
    Cook the mix until the paste do not stick to the side of the pot no more.
    Pour in the blender and add the eggs one by one.
    With a pastry bag, make some 3 cm wide choux on a baking tray with parchment paper. Put a disc on top of them.
    With a smaller tip make 1 cm wide choux. 
    Put  in the oven and bring down the oven temperature at 350 F and cook until the choux are nice and golden.


    Attention, la cuisson des deux tailles différentes ne sera pas la même.

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Class with similar recipe

Saturday, October 5th10:30 to 13:00
Old Montreal
85$ / pers.
PASTRY CLASS

PASTRY CLASS

Classics of French Pastry

  • Paris Brest with a praline and hazelnut heart
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  • Dark chocolate éclairs with milk chocolate cereals
  • Pistachio macaroons
More information
11 / 12

85$ / pers.
1 places disponibles

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