Paris-Brest

Příprava surovin

Suroviny

Postup

Krok za krokem

1. 1

   Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

   Přibližně 10 min

   Poznámka kuchaře: Draw an 8-inch circle on the parchment paper as a guide for piping your choux ring.

2. 2

   For the choux pastry, combine water, milk, butter, granulated sugar, and salt in a saucepan over medium heat.

   Přibližně 5 min

3. 3

   Bring the mixture to a rolling boil, then remove it from the heat.

4. 4

   Add the sifted all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth ball of dough forms.

   Přibližně 2 min

5. 5

   Return the saucepan to low heat and cook the dough, stirring constantly, for 2-3 minutes to dry it out.

   Přibližně 3 min

   Poznámka kuchaře: This step is crucial for a light and airy choux pastry.

6. 6

   Transfer the dough to a large bowl and let it cool slightly for a few minutes.

   Přibližně 5 min

7. 7

   Gradually beat in the beaten eggs, one at a time, ensuring each addition is fully incorporated before adding more.

   Přibližně 10 min

   Poznámka kuchaře: The dough should be smooth and glossy and fall slowly from the spoon in a 'V' shape.

8. 8

   Transfer the choux pastry to a piping bag fitted with a large star nozzle.

   Přibližně 1 min

9. 9

   Pipe a large ring onto the prepared baking sheet, using the drawn circle as a guide.

   Přibližně 2 min

   Poznámka kuchaře: Pipe a second, smaller ring just inside the first, and a third ring on top of the first two to create a sturdy structure.

10. 10

    Sprinkle the flaked almonds over the piped choux ring.

11. 11

    Bake in the preheated oven for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 25-30 minutes, or until golden brown and firm.

    Přibližně 45 min

    Poznámka kuchaře: Do not open the oven door during baking, as this can cause the choux to collapse.

12. 12

    Turn off the oven and leave the choux ring inside with the door ajar for 15 minutes to dry out.

    Přibližně 15 min

    Poznámka kuchaře: This helps prevent the pastry from becoming soggy.

13. 13

    Remove from the oven and let cool completely on a wire rack.

    Přibližně 30 min

14. 14

    While the choux cools, prepare the praline. In a heavy-bottomed saucepan, combine the granulated sugar and water.

    Přibližně 2 min

15. 15

    Cook over medium heat until the sugar dissolves, then increase heat and cook without stirring until the syrup turns a deep amber caramel.

    Přibližně 10 min

    Poznámka kuchaře: Swirl the pan gently if needed, but avoid stirring to prevent crystallization.

16. 16

    Stir in the roasted hazelnuts and immediately pour the mixture onto a silicone baking mat or greased parchment paper.

    Přibližně 1 min

    Poznámka kuchaře: Work quickly as the caramel hardens fast.

17. 17

    Let the praline cool completely and harden, about 30 minutes.

    Přibližně 30 min

18. 18

    Once hardened, break the praline into pieces and process in a food processor until it forms a smooth, creamy paste.

    Přibližně 10 min

    Poznámka kuchaře: This may take several minutes; be patient, it will eventually become smooth.

19. 19

    For the praline cream, whisk together the egg yolks, granulated sugar, and cornstarch in a bowl until pale and thick.

    Přibližně 3 min

20. 20

    Heat the full-fat milk in a saucepan until just simmering.

    Přibližně 3 min

21. 21

    Gradually pour the hot milk into the egg yolk mixture, whisking constantly.

    Přibližně 1 min

    Poznámka kuchaře: This tempers the egg yolks, preventing them from scrambling.

22. 22

    Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a custard-like consistency.

    Přibližně 5 min

    Poznámka kuchaře: Bring it to a boil for 1 minute to ensure the cornstarch is fully cooked.

23. 23

    Remove from heat, stir in the praline paste, and transfer the cream to a clean bowl.

    Přibližně 1 min

24. 24

    Cover the surface of the cream with plastic wrap to prevent a skin from forming and let it cool completely.

    Přibližně 1 h

25. 25

    Once the praline cream is cool, beat the softened unsalted butter in a stand mixer until light and fluffy.

    Přibližně 3 min

26. 26

    Gradually add the cooled praline cream to the butter, beating until fully combined and smooth.

    Přibližně 5 min

27. 27

    Cut the cooled choux ring horizontally in half using a serrated knife.

    Přibližně 1 min

28. 28

    Pipe or spoon the praline cream generously onto the bottom half of the choux ring.

    Přibližně 2 min

29. 29

    Place the top half of the choux ring over the cream.

30. 30

    Dust with icing sugar before serving.