Recipe Like a Paris-Brest

Recipe

LIKE A PARIS-BREST

Recipe for 4 entremets

HAZELNUT PRALINE

210 g - Sugar
350 g - Piedmont hazelnuts
1/2 piece - Vanilla pod
1 g - Fleur de sel

HAZELNUT SHORTCRUST PASTRY

150 g - Butter
87,5 g - Icing sugar
25 g - Almond powder
12,5 g - Hazelnut powder
12,5 g - Praline
50 g - Eggs
1/2 piece - Vanilla pod
2,5 g - Salt
250 g - Flour

HAZELNUT FILLING

240 g - Hazelnut powder
240 g - Icing sugar
170 g - Egg whites
155 g - Melted butter

COCOA NIBS AND HAZELNUT CRISP

96 g - Butter
115 g - Brown sugar
12,5 g - Ground cocoa nibs
25 g - Hazelnut powder
82,5 g - Flour

CHOUX PASTRY

125 g - Milk
125 g - Water
112,5 g - Butter
7,5 g - Sugar
2,5 g - Salt
137,5 g - Flour
250 g - Eggs
Q.S - Milk

PASTRY CREAM

750 g - Whole milk
1/2 piece - Vanilla pod
150 g - Sugar
120 g - Egg yolks
30 g - Poudre à crème
30 g - Warmtex Ingredium
25 g - Butter

PARIS-BREST CREAM

300 g - Butter
300 g - Hazelnut praline
150 g - Hazelnut paste
1 080 g - Pastry cream

CARAMELIZED HAZELNUTS

200 g - Blanched hazelnuts, halved
5 g - Egg whites
30 g - Crystal sugar

BLOND GLAZE

135 g - Water
210 g - Catser sugar
270 g - Glucose
180 g - Sweetened condensed milk
120 g - Gelatin mass INGREDIUM
260 g - Blond chocolate
50 g - Milk chocolate 40%
0,5 g - Yellow coloring
0,5 g - Orange coloring

1.
HAZELNUT PRALINE
Heat the sugar with the vanilla pod to make a caramel. Meanwhile, roast the hazelnuts and add them hot to the caramel. Add the fleur de sel at the same time as the hazelnuts. Let the mixture cool completely before blending. Once blended, store in a cool place.
2.
HAZELNUT SHORTCRUST PASTRY
Soften the butter to a pomade consistency and add the icing sugar. Let it dissolve. Add the dry ingredients, then incorporate the eggs with the vanilla and salt. Finally, add the flour to obtain a homogeneous mixture. Chill the dough, then roll out to a thickness of 2 mm. Cut out 5 cm diameter rounds. Bake at 150°C for 15 minutes on a Silpain. Prepare 12 discs per assembly.
3.
HAZELNUT FILLING
Mix all the ingredients together to obtain a liquid consistency. Pour 30 g of the mixture into a flat-bottomed silicone insert mould with a 5 cm diameter. Place a pre-baked shortcrust pastry disc at the bottom, fill with the hazelnut mixture, and cover with another disc. Bake the assembly at 150°C for 14 minutes. Let cool before unmolding.
4.
COCOA NIBS AND HAZELNUT CRISP
First, lightly crush the cocoa nibs with a rolling pin. Mix all the ingredients together until a homogeneous dough is obtained. Roll out the dough between two guitar sheets to the thickness of the crushed cocoa nibs. Freeze, then cut out 3.5 cm diameter rounds to place on top of the choux pastry.
5.
CHOUX PASTRY
Bring the milk, water, salt, sugar, and butter to a boil. Pour the hot mixture over the sifted flour in a mixer fitted with the paddle attachment. Gradually loosen the dough with the tempered eggs. Adjust with hot milk if the texture is too firm. Pipe 3 cm diameter balls using a size 12 piping tip. Place a crispy cocoa nib and hazelnut crunch disc on top. Bake at 160°C for 28 minutes.
6.
PASTRY CREAM
Infuse the scraped vanilla pod in the milk with half of the sugar. Whisk the egg yolks with the remaining sugar, then add the cream powder and starch. Bring the milk to a boil and cook the cream. Add the butter at the end of cooking and cool rapidly.
7.
PARIS-BREST CREAM
Soften the butter to a firm pomade consistency and place it in the mixer fitted with the paddle attachment. Add the hazelnut praline and hazelnut paste. Whip until pale and fluffy, then add the pastry cream. Emulsify well. Immediately pipe using a star tip onto the choux pastry and reserve the rest for assembling the base. Use 300 g for molding and 100 g for finishing on the choux.
8.
CARAMELIZED HAZELNUTS
Mix the hazelnuts with the egg whites, then add the crystal sugar. Roast at 150°C for 22 minutes.
9.
BLOND GLAZE
Heat the water, sugar, and glucose to 103°C. Deglaze with the gelatin mass and the sweetened condensed milk. Pour the mixture over the chocolate once the gelatin has melted. Allow the chocolate to melt, then blend with the colorings. Cover and let rest until the next day before use.
10.
BUILDING AND FINISHING
Mold the praline cream and add the hazelnut filling/shortcrust pastry inserts, then freeze. Unmold and glaze. Place the choux filled with praline and praline cream on top. Cover by piping the remaining praline cream using a star tip.