Paris Brest 2.0
Serves 1
Directions
- 1Place parchment paper on a baking sheet.
- 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.
- 3Transfer the dough to a mixing bowl and gradually add the eggs while mixing.
- 4Pipe the dough into a spiral shape on the parchment paper.
- 5Brush with an egg wash and sprinkle with sliced almonds and chopped nuts.
- 6Bake.
- 7Cut the baked pastry in half horizontally.
- 8Roast hazelnuts in the oven.
- 9Make a caramel with sugar and water, then add the roasted hazelnuts and cook until caramelized.
- 10Grind the caramelized hazelnuts in a food processor to make praline.
- 11Make a pastry cream.
- 12Mix pastry cream with the praline.
- 13Refrigerate.
- 14Whip butter and add the praline mixture.
- 15Pipe the hazelnut cream onto the bottom half of the pastry.
- 16Place the top half of the pastry over the cream.
- 17Dust with powdered sugar.
- 18Melt chocolate and spread it thinly.
- 19Cut out chocolate rounds and brush with gold powder.
- 20Decorate the cake with hazelnut cream and the chocolate rounds.
- 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
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