Paris Brest eclair made of
– choux pastry
– praline mousseline cream,
– hazelnut praline.
Material used
– micro perforated baking mat
– Pastry bag
– Fluted piping bag
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)
Pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔50g butter
Homemade hazelnut praline
✔130g hazelnuts
✔65g caster sugar
Hazelnut praline mousseline cream
✔Custard cream made previously
✔160 g homemade hazelnut praline
✔250 g butter
The recipe
For 7 to 8 éclairs
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)
In a saucepan heat the water, milk, butter, salt and sugar. Off the heat add the flour all at once. Mix well to dry out the dough for 2 to 3 mins.
Add the beaten eggs gradually, mixing well between each egg. Poach the eclairs on a baking tray. Add chopped almonds and hazelnuts on top. Sprinkle with icing sugar. Bake at 180°C for 40 minutes and leave to cool.
Pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔50g butter
Heat the milk. In a bowl mix the yolks, sugar, cream powder.Pour the hot milk over it.Stir.Pour back into the pan.Stir until thickened.Out of the heat add the butter cut into pieces. Stir. Pour into a bowl, filter it and keep it cool.
Homemade hazelnut praline
✔130g hazelnuts
✔65g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.
Hazelnut praline mousseline cream
✔Custard cream made previously
✔160 g homemade hazelnut praline
✔250 g butter
In the pastry cream bowl add the praline and mix with an electric mixer. Then gradually add the previously whipped butter.
Assembly
Cut the éclairs lengthwise. Fill the bottom of the eclairs with a little mousseline cream. Add a small amount of hazelnut praline in the middle and finish off with the mousseline cream. Place the other part of the éclair on top and sprinkle with icing sugar.
