Paris-Brest

⇐ Cooking⇐ Recipes from cookery books

Ingredients

for the choux pastry

1 quantity choux pastry

for the hazelnut mousseline

½ quantity crème patisserie using 3 egg yolks

90g unsalted butter at room temperature

80g hazelnut praline paste - I accidentally used a lot more but still tasted ok

to finish

some toasted sliced almonds

icing sugar

Method

1. choux. Make the choux pastry and place in piping bag fitted with a 1cm nozzle. For individual pastries pipe out 5cm rings. For a large Paris-Brest pipe out a large 18-20cm ring. Bake in a 200℃ oven for 10-15 minutes and then reduce heat to 160℃ and bake for a further 35-40 minutes till golden brown. Cool on a wire rack
2. hazelnut mousseline. Make the creme patisserie. When cooked, spread in an even layer on a clingfilm lined sheet, cover with clingfilm excluding air and chill. Once fully cooled to 5℃ place it in bowl of stand mixer with a whisk attachment. Whisk at high speed for 30 seconds. Scrape down sides of bowl and whisk for a further 30 seconds and high speed. Add soft butter and hazelnut praline paste and whisk at medium speed for a minute. Scrape down sides and whisk at high speed for another minute till you have a light emulsion.
3. assemble. Cut the choux rings in half horizontally with a serrated knife. Pipe the mousseline into the choux bottoms in swirls using a star tip nozzle on piping bag. Place the choux tops on top of the bottoms and sprinkle with toasted almonds and icing sugar. Chill for 1 hour before serving.

The Art of French Pastry Jacquy Pfeiffer