Paris Brest

Hi

I’m a huge fan of classic French choux pastry filled with almond praline mousseline cream.  

I’ve been quite busy lately and haven’t got the time to blog.  There were so many joyous events happened.  I attended few weddings, baptism service, bible seminars, my usual volunteer works and many exercise outings with friends on weekends.  Just for the 1^st half of the year, I had also traveled to Perth and Shanghai.  I had an enjoyable trip in Perth and also made a few new friends in Shanghai.  But this Paris Brest turned out really good that I told myself I must find time to put it on my blog.

I love the texture of this choux pastry that topped with toasted almond nibs.   It’s crispy and filled with delicious Praline Mousseline Cream and toasted hazelnuts.  It’s really hard not to fall in love with it.

Look at the list of ingredients!   Yes I know…  but don’t get intimated by it.  Praline paste and pastry cream can be prepared in advance and you can leave the choux pastry and mousseline cream for the next day.

The recipe is adapted from various sources including a class that I attended.  

I’m totally satisfied with this bake and it’s truly rewarding.

Happy Baking!

INGREDIENTS

Praline Paste

30g       almond (with or without skin)

70g       sugar

18g       water

1)Prepare a small tray and line baking paper on it.

2)Wet a kitchen towel, for putting below the caramel pot. This is to prevent caramel from over cooking.

3)Toast almond at 15°C for 30mins.

4)In a pot, boil Sugar and Water until 117°C or form small bubbles

5)Add in the almond and stir until it’s caramelized.

6)Pour the caramelized almond on the lined tray and let it cooled.

7)When it’s completely cooled, grind in the food processor until it forms a thick paste.

8)Store in the airtight container and refrigerate until ready to use.

Pastry Cream

300g           milk (mixed of half milk; half whipped cream)

60g             egg yolk

72g             sugar (half onto milk; half onto yolk)

24g             cake or plain flour (mixed of half flour; half corn flour)

1)Prepare a small tray and line baking paper on it.

2)In a bowl, whisk yolk, the other half sugar and flour until it’s well combine.

3)Boil milk with half sugar in a saucepan until small bubbles is formed.  Add in the yolk mixture. Combine them by whisking in slow fire until the mixture is thickened.

4)Once it’s thickened, pour it onto the lined tray and let it cooled.

5)When it’s cooled, put in the fridge.

Praline Mousseline Cream

70g             praline

200g           butter

300g           pastry cream

1)Whisk butter until fluffy and follow by praline.

2)Add pastry cream into it and whisk until it’s well combine.

3)Transfer the mixture to pipping bag.

Choux Pastry

75g         milk

75g         water

70g         butter

2g           salt (slight heap of 1/4 tsp)

2g           sugar (slight heap of 1/4 tsp)

80g         plain flour

2             eggs

Assemble:

40g         almond nibs (topping)

1                            egg wash

24g         hazelnut (toast and half it)

1)Boil milk, water, butter, salt and sugar in a saucepan.

2)Remove the pot from the fire.  Add flour and mix them well.  Then bring the pot back to the fire and cook in slow fire until dry.

3)Transfer the mixture to mixer bowl attached with peddles.  Beat in low speed for about 5 minutes.  This is to remove water evaporation.  Then add egg one at a time and beat until it’s smooth.  The batter should not be running.  It should firm and still hold it shape. 

4)Transfer the mixture into pipping bag and pipe donut shape on the tray that lined with baking paper.

5)Egg wash and top with almond nibs

6)Bake at 160°C for 35-40mins (do not open the oven door). After baking for 30mins, reduce to 150°C.

7)To assemble, use serrated knife to cut the rings of pastry in half. Pipe praline mousseline cream into the base of each choux pastry and topped with toasted hazelnuts.  Sprinkle with décor icing sugar and serve.