Paris-Brest hazelnut praline made of
– choux pastry,
– praline pastry cream,
– hazelnut praline,
– some hazelnuts.
Material used
– Micro perforated silicone baking mat
– Ancel 240 bloom gelatine
– Pastry bags
Ingredients
Hazelnut praline
✔200g hazelnuts
✔100g powdered sugar
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g hazelnut praline
The recipe
For 5 Paris-Brest
Hazelnut praline
✔200g hazelnuts
✔100g caster sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, having first rubbed them to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you have a praline. Store in a sealed container.
For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Stir well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach 6 choux puffs side by side on a baking tray covered with silpain cloth, in a circular pattern for each Paris-Brest. Sprinkle with chopped hazelnuts and a little icing sugar. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.
Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g hazelnut praline
Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the gelatine and butter (20g). Place in a cool place. Work the butter into the cooled cream and add the praline. Mix well.
Assembly
Cut out the choux, using a piping bag, pipe in some of the praline and then the mousseline cream. Place the caps on top and sprinkle with icing sugar. Decorate with hazelnuts.
