Paris-Brest coffee praline eclair made from
– choux pastry,
– cracker,
– coffee mousseline cream,
– hazelnut and almond praline,
– chopped hazelnuts and almonds.
Materials used
– Micro-perforated silicone baking mat
– Ancel 240 bloom gelatin
– Pastry bags
– Plain tip
Ingredients
Hazelnut and almond praline
✔100g hazelnuts
✔100g almonds
✔100g caster sugar
For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
✔A few chopped hazelnuts and almonds
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Coffee mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet gelatin
+
✔140g softened butter
✔Coffee extract
The recipe
For 3-4 Paris-Brest
Hazelnut and almond praline
✔100g hazelnuts
✔100g almonds
✔100g caster sugar
Pour the hazelnuts and almonds onto a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (having first rubbed them to remove as much skin as possible), almonds and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.
For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
A few chopped hazelnuts and almonds
Mix all ingredients, spread between two sheets, place in the freezer for a few minutes, then cut to the size of your éclair. Sprinkle chopped almonds and hazelnuts over the top. Return to the freezer.
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 heat and add flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Add the beaten eggs gradually, mixing well between each egg. Poach 6 puffs in a row on a baking sheet lined with silpain. Add the crackers. Bake in a static-heat oven at 170°C for approx. 45 minutes (time may vary according to oven). Leave to cool.
Coffee mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet gelatin
+
✔140g softened butter
✔Coffee extract
Heat the milk in a saucepan. In a bowl, mix yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the butter (20g). Place in a cool place. Work the 140g of butter into the cooled cream, then add the coffee (according to desired intensity). Mix well. Fill a pastry bag fitted with a plain tip.
Assembly:
Cut the éclairs lengthwise, poach a little praline with a piping bag, then the crème mousseline with a plain tip. Place the caps on top.
