Paris Brest 2.0

Serves 1
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Directions

  1. 1Place parchment paper on a baking sheet.
  2. 2Heat the milk and butter in a saucepan, then add the flour and stir until the dough pulls away from the sides of the pan.
  3. 3Transfer the dough to a mixing bowl and gradually add the eggs while mixing.
  4. 4Pipe the dough into a spiral shape on the parchment paper.
  5. 5Brush with an egg wash and sprinkle with sliced almonds and chopped nuts.
  6. 6Bake.
  7. 7Cut the baked pastry in half horizontally.
  8. 8Roast hazelnuts in the oven.
  9. 9Make a caramel with sugar and water, then add the roasted hazelnuts and cook until caramelized.
  10. 10Grind the caramelized hazelnuts in a food processor to make praline.
  11. 11Make a pastry cream.
  12. 12Mix pastry cream with the praline.
  13. 13Refrigerate.
  14. 14Whip butter and add the praline mixture.
  15. 15Pipe the hazelnut cream onto the bottom half of the pastry.
  16. 16Place the top half of the pastry over the cream.
  17. 17Dust with powdered sugar.
  18. 18Melt chocolate and spread it thinly.
  19. 19Cut out chocolate rounds and brush with gold powder.
  20. 20Decorate the cake with hazelnut cream and the chocolate rounds.
  21. 21Cut and serve.

Ingredients

  • 190 g lait
  • 75 g beurre
  • 3 g sucre
  • 2 g sel
  • 90 g farine
  • 140 g oeufs
  • amandes effilées
  • noisettes concassées
  • 1 oeuf
  • 1 cas eau
  • 190 g noisettes
  • 120 g sucre
  • 35 g eau
  • 1 pincée fleur de sel
  • 220 g lait
  • 1 cc poudre vanille
  • 2 g gelatine
  • 40 g sucre
  • 40 jaune d'oeufs
  • 20 g maïzena
  • 165 g beurre
  • 150 g praliné
  • 100 g chocolat au lait
  • poudre d’or
  • sucre glace

Equipment

ovensauce panwooden spoonkitchen machinespatulapiping bagbrushbaking sheetfood processorwhisk