Paris-Brest

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

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

   Близько 10 хв

   Примітка кухаря: 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.

   Близько 5 хв

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.

   Близько 2 хв

5. 5

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

   Близько 3 хв

   Примітка кухаря: 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.

   Близько 5 хв

7. 7

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

   Близько 10 хв

   Примітка кухаря: 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.

   Близько 1 хв

9. 9

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

   Близько 2 хв

   Примітка кухаря: 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.

    Близько 45 хв

    Примітка кухаря: 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.

    Близько 15 хв

    Примітка кухаря: This helps prevent the pastry from becoming soggy.

13. 13

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

    Близько 30 хв

14. 14

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

    Близько 2 хв

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.

    Близько 10 хв

    Примітка кухаря: 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.

    Близько 1 хв

    Примітка кухаря: Work quickly as the caramel hardens fast.

17. 17

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

    Близько 30 хв

18. 18

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

    Близько 10 хв

    Примітка кухаря: 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.

    Близько 3 хв

20. 20

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

    Близько 3 хв

21. 21

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

    Близько 1 хв

    Примітка кухаря: 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.

    Близько 5 хв

    Примітка кухаря: 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.

    Близько 1 хв

24. 24

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

    Близько 1 год

25. 25

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

    Близько 3 хв

26. 26

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

    Близько 5 хв

27. 27

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

    Близько 1 хв

28. 28

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

    Близько 2 хв

29. 29

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

30. 30

    Dust with icing sugar before serving.