Recipe of the month

HAZELNUT PARIS BREST CHOUX

CHOUX CRUNCH

• Butter, softened 300 g
• Raw "unrefined" sugar 370 g
• Flour T55 370 g

Mix ingredients together without incorporating air. Roll out between two guitar sheets at 1.2 mm on dough machine. Freeze before cutting discs.

CHOUX PASTRY

• Water 250 g
• Full cream milk 250 g
• Caster sugar 10 g
• Fine salt 10 g
• Butter 225 g
• Flour T55 275 g
• Egg 500 g

Boil water with milk, salt, sugar and butter. Add sifted flour and dry out on heat. Cool in mixer before gradually adding eggs one by one. Pipe choux before placing crunch on top. Bake at 160°C in a deck oven (open vent). Baking time depending on the product.

HOMEMADE HAZELNUT PRALINE

• Caster sugar 400 g
• Whole blanched hazelnut, roasted 600 g
• Fine salt 2 g

Cook a dry sugar with sugar before adding salt. Pour onto roasted hazelnuts and cool. Blend roughly in a Robot Coupe®. Use for mousseline cream.

HAZELNUT PARIS BREST MOUSSELINE CREAM

• Full cream milk 270 g
• Cream 35% fat 45 g
• Vanilla paste 3 g
• Custard powder 30 g
• Caster sugar 58 g
• Egg yolks 63 g
• Homemade hazelnut praline 86 g
• Hazelnut paste 86 g
• Butter 147 g
• Fish gelatin (200 Bloom) 3 g

Boil milk with cream and vanilla. Mix sugar with custard powder before mixing with yolks. Strain hot liquid on top of yolks mixture and pour back into saucepan before boiling for 30 seconds (crème pâtissière). Add soaked gelatin and pour onto praline, hazelnut paste and butter. Stir well and refrigerate. Whip the following day.

CARAMELISED HAZELNUTS

• Whole blanched hazelnut, roasted 1,000 g
• Caster sugar 400 g
• Water 150 g
• Butter 10 g

Roast hazelnuts at 150°C. Cook sugar with water to 114°C before adding hazelnuts. Stir to cristalise before placing back onto heat and cooking until caramelised. Add butter and detach one by one before the sugar hardens.

DECORATION

• Non-melting icing sugar 0.2 g
• Cocoa powder 0.2 g

ASSEMBLY

Cut choux in half. Base of choux with hazelnut praline and caramelised hazelnuts. Hazelnut Paris-Brest mousseline cream. Inject hazelnut praline in the centre. Place caramelised hazelnut around the edge of choux and cocoa powder.