Скачать или смотреть Paris Brest

PATE A CHOUX / CHOUX PASTRY

Milk 80gms
Cream 15gms
Water 95gms
Unsalted butter 85gms (butter with 82%fat)
Sugar 1/2tsp
Salt ⅛ tsp heaped
Plain flour 105gms
Eggs 165gms
1) Mix water, milk and cream in a medium saucepan. Add salt, sugar and butter
and bring it to a boil (There should not be any lumps of butter )
2) Take off the heat and add flour all at once. Whisk vigorously.
3) Place the pan back on flame and cook until it starts sticking to the bottom of
the pan.
4) Transfer to the stand mixer bowl and add eggs one by one, beating on
medium speed until each egg is well incorporated into the dough before
adding the next one.
5) Once the dough is of the right consistency, transfer the choux pastry to a
pastry bag fitted with a ½ inch star tip or round tip.
6) Pipe 2 inch rings, brush with egg and rest at room temperature for 1 hr.
7) Bake in a preheated oven at 200 degree celsius for 10 to 15 min or until the
pari-brest rises. Then, lower the temperature to 160 and bake for 35 to 45 min
or until it is golden brown. Cool on a wire rack.

HAZELNUT PRALINE PASTE

Skinned hazelnuts 200gms
Water 40gms
Sugar 140gms
Cocoa butter 5gms
1)Bring sugar and water to a boil on medium heat (it should be a clear syrup)
2)Warm nuts for 1 min in the microwave.
3)Add the nuts and turn off the heat.
4)Stir the nuts until the sugar has crystallised around the nuts.
5)Put it back on medium heat, stir gently and allow the sugar to caramelise.
6)Once the sugar has turned to golden caramel and the nuts are roasted, add butter
and transfer to a silicon mat. Spread the nuts and let it cool.
7)Grind to a smooth paste.
HAZELNUT MOUSSELINE
PASTRY CREAM
Milk 175gms +25gms
Cream 25gms
Butter 25gms
Sugar 30gms +30gms
Cornflour 10gms
Flour 10gms
Egg yolk 60gms
Vanilla bean
1)In a saucepan combine 175gms of milk, cream, 30gms sugar, butter and vanilla
bean.
2) Mix the flours and combine with sugar.
3)Whisk yolks, sugar mix and 25gms of milk in a bowl.
4)Bring the milk mixture to a boil and add to the yolk mixture. Strain the egg yolk
mixture back into the pan.
5)Cook until it is slightly thick. Take off the flame and whisk thoroughly. Put it back on
low to medium flame and cook until it starts to boil.
6)Transfer to a plastic lined sheet pan. Wrap with plastic and freeze for 10 min.
7)Transfer to the fridge and chill for upto 2 days.
To make mousseline, combine the above pastry cream with 90gms soft butter and
100gms hazelnut praline paste. Chill.

CRAQUELIN WITH BROWN SUGAR

Butter 70gms
Light brown sugar 90gms
Flour 90gms
1) Cream butter and sugar. Add flour and gather into a rough dough. Roll out,
wrap and freeze.
2) Use a 3 inch cookie cutter and cut out circles. Now use a one inch circle cutter
and cut out the centres and top the paris brest.
CRAQUELIN WITH COCOA POWDER
Butter 80gms
Sugar 90gms
Cake Flour 90gms
Cocoa powder 10gms
1) Cream butter and sugar, add flour and cocoa powder. Gather into a rough
dough. Roll out, wrap and freeze.
2) Using a 3 inch cookie cutter, cut out circles and with a 1 inch cutter, cut the
centres out. Sprinkle nuts and freeze.
3) Turn over, pipe choux pastry dough and freeze( It can be frozen upto a month)
4) Turn over,thaw and bake.PATE A CHOUX / CHOUX PASTRY
Milk 80gms
Cream 15gms
Water 95gms
Unsalted butter 85gms (butter with 82%fat)
Sugar 1/2tsp
Salt ⅛ tsp heaped
Plain flour 105gms
Eggs 165gms
1) Mix water, milk and cream in a medium saucepan. Add salt, sugar and butter
and bring it to a boil (There should not be any lumps of butter )
2) Take off the heat and add flour all at once. Whisk vigorously.
3) Place the pan back on flame and cook until it starts sticking to the bottom of
the pan.
4) Transfer to the stand mixer bowl and add eggs one by one, beating on
medium speed until each egg is well incorporated into the dough before
adding the next one.
5) Once the dough is of the right consistency, transfer the choux pastry to a
pastry bag fitted with a ½ inch star tip or round tip.
6) Pipe 2 inch rings, brush with egg and rest at room temperature for 1 hr.
7) Bake in a preheated oven at 200 degree celsius for 10 to 15 min or until the
pari-brest rises. Then, lower the temperature to 160 and bake for 35 to 45 min
or until it is golden brown. Cool on a wire rack.

HAZELNUT PRALINE PASTE

Skinned hazelnuts 200gms
Water 40gms
Sugar 140gms
Cocoa butter 5gms
1)Bring sugar and water to a boil on medium heat (it should be a clear syrup)
2)Warm nuts for 1 min in the microwave.
3)Add the nuts and turn off the heat.
4)Stir the nuts until the sugar has crystallised around the nuts.
5)Put it back on medium heat, stir gently and allow the sugar to caramelise.
6)Once the sugar has turned to golden caramel and the nuts are roasted, add butter
and transfer to a silicon mat. Spread the nuts and let it cool.
7)Grind to a smooth paste.

x