Hazelnoot Paris-Brest

Another very popular cake is this Hazelnut Paris Brest, with neige décor, whose recipe we share below. Hazelnut Paris Brest Pâte à choux: (about 15) 110 ml water 110 ml milk 130 g T55 85 g butter 4 g sugar 2,5 g salt 220 ml whole eggs Combine in a pan and bring to a boil: water, milk, butter, salt and sugar. Out of the heat, add flour and mix. Back to the heat, stir well to dry the mix. With the mixer, add the eggs slowly. Crème Pâtissière 500 g milk 1 u vanilla pods 40 g custard powder 80 g caster sugar 30 g whole eggs 120 g egg yolk Boil milk with vanilla pods. Mix together the rest of the powders with the egg yolk and pour it in your milk. Bring it to boil again and cook the crème pâtissière. Hazelnut mousseline: (10 portions) 75 g hazelnut praline 65 % (smooth) 150 g butter 375 g crème patissiere Mix the crème pâtissière with soft butter using a paddle until smooth. Add the smooth praline. Caramelized hazelnuts: (10 portion) 120 g blanched hazelnuts 60 g sugar 20 g water Roast blanched hazelnut at 150c for 8-10mins. Boil water with sugar until 116 °C. Add the roasted hazelnuts, and stir well until fully caramelized Montage Make the pate a choux, pipe it in a shape of a ring 6.5 cm and freeze it.Cook it in a deck oven with 180 °C top, 150 °C bottom for about 40 minutes, make sure it is properly dried. Once cold, cut it in a half and pipe on the bottom part some hazelnut praline in it, then pipe the hazelnut mousseline with a star nozzle number 15 all around it. Add some hazelnut praline on the top of it, decorate with some hazelnut caramelized cut in a half. Dust the top part of the Paris Brest with neige décor, place it on top of the mousseline, stick on top of it a whole hazelnut caramelised, and add some gold as a final touch.

Sweet pastry, hazelnut crunch, choux pastry, hazelnut praline, hazelnut cream. Gluten (wheat), lactose, tree nuts (hazelnut, almond), eggs, fish (gelatin) 1 €18.00 24h mini.

Skip to main contentHomeRecipesFamilyChocolate and hazelnut paris-brest For the crème mousseline, warm the milk in a large pan over a medium-high heat until steaming. Once the custard is chilled, put the remaining butter into a large bowl and, using an electric mixer, beat until smooth and creamy. To make the choux pastry, put the milk, sugar, butter, ¼ tsp of fine sea salt and 55ml of water in a medium pan over medium heat and bring to a full rolling boil, by which point the butter should be fully melted. Heat the oven to 180C/fan 160C/gas 4. Remove the choux pastry from the oven and, once fully cooled, use a serrated knife to cut through the middle of the pastry, cutting it into two rings. Put the crème mousseline into a piping bag fitted with a star tip and pipe the filling into the bottom half of the choux pastry, sandwiching together with the top piece. Once assembled, the paris-brest is best kept refrigerated until ready to serve, but is best on the day.