Paris-Brest

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

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

   Omtrent 10 min

   Kokkens tips: 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.

   Omtrent 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.

   Omtrent 2 min

5. 5

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

   Omtrent 3 min

   Kokkens tips: 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.

   Omtrent 5 min

7. 7

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

   Omtrent 10 min

   Kokkens tips: 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.

   Omtrent 1 min

9. 9

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

   Omtrent 2 min

   Kokkens tips: 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.

    Omtrent 45 min

    Kokkens tips: 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.

    Omtrent 15 min

    Kokkens tips: This helps prevent the pastry from becoming soggy.

13. 13

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

    Omtrent 30 min

14. 14

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

    Omtrent 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.

    Omtrent 10 min

    Kokkens tips: 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.

    Omtrent 1 min

    Kokkens tips: Work quickly as the caramel hardens fast.

17. 17

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

    Omtrent 30 min

18. 18

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

    Omtrent 10 min

    Kokkens tips: 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.

    Omtrent 3 min

20. 20

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

    Omtrent 3 min

21. 21

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

    Omtrent 1 min

    Kokkens tips: 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.

    Omtrent 5 min

    Kokkens tips: 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.

    Omtrent 1 min

24. 24

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

    Omtrent 1 t

25. 25

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

    Omtrent 3 min

26. 26

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

    Omtrent 5 min

27. 27

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

    Omtrent 1 min

28. 28

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

    Omtrent 2 min

29. 29

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

30. 30

    Dust with icing sugar before serving.