Paris-Brest
Recipe Summary:
Time taken: 2 hours
Number or Portions: 1
A Parisian patisserie window classic. This version involves an interesting technique of a choux insert which avoids an overly cream-filled mouthful, as well as adding volume.
Equipment Checklist:
Saucepan, jug and Large Mixing Bowl,
Baking parchment, rolling pin
Large dusting brush
Ingredients List:
Choux Pastry:
Water | 60g
Milk | 60g
Butter | 50g
Salt | 1g
Sugar | 2.5g
Flour | 75g
Eggs (beaten) | 100-125g
Grease Spray
To decorate/finish:
Flaked almonds & icing sugar
Crème Pâtissière:
Milk | 250g
Egg yolks | 40g
Sugar | 60g
Cornflour | 30g
Praline paste | 75g
Praline Mousseline Cream:
Pastry Cream, cold
Softened butter | 150g
Caremalised Hazelnuts:
Water | 10g
Sugar | 25g
Whole skinned hazelnuts | 35g
Method:
For the Choux Pastry:
Pre-heat the oven to 200°c.
In a saucepan, combine the water, milk, butter, salt and sugar. Place over a very low heat on the hob and wait for the butter to melt. You want to do this at a low temperature so that it only melts at this stage.
Whilst the butter is melting, weigh the eggs into a small jug or bowl (that is easy to pour out of), and the flour into a large mixing bowl. On the side get a wooden spoon or hard-beating spatula at the ready.
Once the butter has melted, bring the mixture to a rapid rolling boil. Be careful to watch it the whole time - it will rise very quickly and easily spill over the sides. As soon as you see it come to a boil, let it bubble up the sides of the pan and before it boils over, remove from the heat and quickly pour in the flour (keep the bowl). Beat in the flour with a hard spatula or wooden spoon.
Place the paste-like mixture back over medium heat and continue to beat it. The idea here is to dry out the mixture as much as possible, a wet mixture will result in a choux that won’t hold its shape or rise well. Just stir the paste over the heat for a minute or so. Once the paste has dried out a bit, put it into the large mixing bowl that the flour was in.
Pour in a small amount of the beaten eggs and beat it into the paste, making sure it is totally homogenous. Once it is combined, add another small amount of eggs to the mixture, repeating the process bit by bit until you have something which is extremely smooth and shiny. The test is to lift some of the mixture out of the bowl on the spoon, let it fall off and if you are left with a long “V” shape then the mixture is ready. It generally takes a lot more egg than you would think to get it to this point. As long as you are adding bit by bit and combining it properly each time your mixture shouldn’t get too runny or split.
Put your mixture into a piping bag with a large round tip.
Piping and Baking your Choux:
You will need a large baking tray lined with baking paper (or two medium perhaps if you’re working with a normal-sized oven).
On your tray draw three circles of 18cm diameter.
Pipe one ring of choux pastry on the outside of the line you have drawn, then another ring on the inside of that ring, which should be just inside of the line you have dreawn. Then, pipe another ring on top of those two rings, where the slight gap/meeting point is. You should end up with a sort of 3D triple choux ring. Repeat this for the second ring. These are the base and top of your Paris-Brest.
For the third ring, simply pipe one ring of choux, this time exactly on the line that you have drawn. This will act as the insert in-between the other two choux rings.
Bake the choux at 200°c for 10 minutes, turning down to 160°c for another 20 minutes minimum. The first part of the bake will help your choux to rise. The second part helps to dry out the choux, allowing a crisp texture that will hold its shape. It can help to open the oven once or twice once your choux is nearly baked to release some of the moisture from the oven.
Toast your Almonds:
Set the oven to 160°c. Place almonds on a flat baking tray lined with baking paper. Bake for 4 mins, then give them a shake to turn them over. Repeat this every 3 minutes until they are a golden brown colour. Set aside when ready.
Crème Pâtissière:
Heat the milk in a small to medium-sized saucepan.
On the side, weigh the sugar and eggs together in a mixing bowl. Whisk these together until they go a paler colour and all the sugar has dissolved into the egg. Once it has reached this point, add the cornflour and whisk to combine.
Once the milk is hot and almost boiling, pour about 2/3 of it (doesn’t have to be exact just keep a little bit of milk in the bottom of the pan) over the egg/sugar/cornflour mixture, whisking to bring it all together. Pour the mixture in the bowl back into the pan and place back over a medium heat.
Now whisk the mixture continually over the heat until it thickens, avoiding any lumps and making sure it doesn't catch. When it starts to “burp”, let it do this for about 10 seconds and then remove it from the heat.
Scrape out the mixture into a mixing bowl and add the praline paste, whisking into the mixture making sure it is totally combined. Place cling film over the top in contact with the mixture and let it cool in the fridge. Whilst it cools, caramelise your hazelnuts.
Caremalised Hazelnuts
In a small saucepan put your water and then your sugar. Place over a high heat and bring to 110 degrees. (this is roughly when it starts to boil) Keep a tray lined with baking paper ready on the side.
Add your skinned hazelnuts all at once and stir to cover in the sugar/water mixture. The sugar will crystallise. Turn the heat down slightly and continuously stir the nuts. The sugar will eventually begin to caramelise and de-crystallise. Keep stirring them until you have a deep golden brown colour.
Pour straight onto the tray, doing your best to separate your hazelnuts. (use a couple of spoons to pull them apart if necessary - they will be very hot!) Set aside to cool.
Next make your Praline mousseline cream
Chef tip: You don’t have to do this part by hand but I find it easier to make sure you stay in control of the texture by doing it this way. You can use the paddle attachment in a stand mixer as an alternative.
Chef tip: Once the choux is golden and holding it’s shape, open the oven every 10 mins or so to let out the steam. This helps to ensure a crisp dough that will hold structure.