Recipe of the month

PARIS-BREST

Recipe for 1 paris-brest of 6 portions.

CHOUX PASTRY

• Water 96 g
• Full cream milk 96 g
• Butter 96 g
• Fine salt 2 g
• Caster sugar 3 g
• Flour T45 96 g
• Whole eggs 167 g

Boil water, milk, sugar, salt and cubed butter in a saucepan. Sift fl our and add into boiled liquids. Stir energetically to form a dough off the heat, then dry out on low heat until the batter comes off the sides of the saucepan. Place into a mixing bowl with a paddle and mix on low speed, gradually adding the warm eggs.

ALMOND HAZELNUT PECAN PRALINE

• Whole almonds 100 g
• Pecan nuts 100 g
• Whole hazelnuts 100 g
• Salt "fleur de sel" 0.5 g
• Caster sugar 210 g

Roast nuts at 150°C for approximately 30 minutes. Cook a dry caramel with sugar and pour onto nuts, adding salt at the end. Cool and blend to a smooth paste.

PARIS-BREST CREAM

• Full cream milk 169 g
• Butter 28 g
• Egg yolks 36 g
• Caster sugar 36 g
• Custard powder 18 g
• Salt "fleur de sel" 1 g
• Gelatin mass 11 g
• Almond hazelnut pecan praline (see above) 92 g
• Hazelnut paste 42 g
• Butter, softened 120 g
• Salt "fleur de sel" 1 g

Boil milk with butter, pour onto egg yolks with sugar, custard powder and salt. Pour back into saucepan and boil like for a crème pâtissière. Cool and smoothen cream in a mixer. Add praline, hazelnut paste and finish with softened butter and salt. Whip and immediately pipe.

CARAMELISED ALMONDS

• Whole almonds 500 g
• Water 220 g
• Caster sugar 60 g
• Cocoa butter 15 g

Roast almonds at 150-160°C for approximately 30 minutes. Boil water and sugar, pour onto almonds and stir to crystallise. Place back into a saucepan and caramelise in low heat. Add cocoa butter and spread onto a silicon mat to cool. Cut into half after cooling.