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Paris-Brest

For 24 portions.

Shortbread

  • Butter 250 g
  • Caster sugar 125 g
  • Flour 350 g
  • Vanilla beans 1 piece

Mix butter, sugar and scraped vanilla bean. Add flour and stop mixing when the mixture comes together. Refigerate for 24 hours. Roll out to 2 mm thick and cut 65 mm discs. Bake at 180°C for 12 minutes.


Crunch (for choux)

  • Butter 75 g
  • Caster sugar 95 g
  • Flour 95 g

Mix all ingredients together. Roll out in between two sheets of baking paper to 1 mm thick. Freeze and cut discs. Place onto choux before baking.


Choux pastry

  • Milk 500 g
  • Butter 250 g
  • Flour 250 g
  • Eggs 6 pieces
  • Egg yolks 2 pieces

Boil milk, butter and pour onto sifted flour. Mix with paddle in a mixer and cool to 50°C, before gradually adding eggs. Pipe onto a greased baking tray. Bake at 180°C for 25 minutes.


Home-made 70% hazelnut praline

  • Hazelnuts 1,000 g
  • Caster sugar 300 g
  • Water 100 g

Roast hazelnuts at 180°C for 12 minutes. Cook caramel with water and sugar. Cool and mix in a food processor to obtain a grainy praline.


Caramelised hazelnuts

  • Chopped hazelnuts 190 g
  • Caster sugar 75 g
  • Water 15 g

Cook sugar and water to 110°C, add hazelnuts and stir without stopping. Caramelise hazelnuts on low heat.


Liquid praline

  • Home-made 70% hazelnut praline 250 g
  • Cream 250 g

Mix the two ingredients together with a hand mixer and pour into dome silicon moulds. Freeze.


Hazelnut mousse

  • Milk 1,000 g
  • Egg yolks 200 g
  • Gelatin 45 g
  • Water (for gelatin) 225 g
  • Home-made 70% hazelnut praline 500 g
  • Whipped cream 1,500 g

Cook a creme anglaise with milk and egg yolks to 82°C. Strain onto gelatin, cool before folding in lightly whipped cream. Pour into dome moulds and place praline dome insert, add crushed caramelised hazelnuts.


Hazelnut chantilly

  • Cream 150 g
  • Home-made 70% hazelnut praline 150 g
  • Gelatin 10 g
  • Water (for gelatin) 50 g
  • Cream 600 g

Heat 150 g cream with praline, add gelatin. Mix in the rest of the cream with a hand mixer. Refrigerate for 24 hours before whipping to finish the choux.


Glaze

  • Water 75 g
  • Caster sugar 180 g
  • Glucose 180 g
  • Cream 90 g
  • Gelatin 15 g
  • Water (for gelatin) 75 g
  • White chocolate 180 g

Boil water, sugar, glucose and cream. Pour onto chocolate and gelatin. Use at 28°C.


Assembly

Glaze hazelnut mousse and place onto a shortbread disc. Decorate with a milk chocolate crown, place on the top a choux filled with hazelnut chantilly.

Recipe given by

Fabrice Leblus
Directeur de la Pâtisserie Dhara Dhevi Chiang Mai, Thaïlande

THE IDEA?

We wanted to keep the flavours of the Paris-Brest, choux pastry, hazelnut, but adding new textures.


THE SHAPE?

Very original, we wanted to keep the choux on the top and finish the petit gateau to that the bottom half looked like another choux (just like a religieuse).


THE FLAVOURS?

The main flavour of Paris-Brest is hazelnut, here we used a 70% home-made hazelnut praline. Not too sweet, we wanted the roasted hazelnut flavours to dominate.


THE TECHNICAL STEP?

Take care to carefully follow each step of each recipe, as well as the techniques noted above. Respect the temperature and of course make with passion!


CAREFUL

For the chantilly, take care that the cream is nice and cold, to have a perfect final texture.

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