Paris-Brest

 

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As is the way in many European cultures, the French love to celebrate special occasions with food. And not just any old food, often dishes are created just to celebrate a particular event, at times becoming just as iconic that the event they were created for.

One such dish is the Paris-Brest. This delicious choux pastry was created at the turn of the 20th century to celebrate the annual bike race from Paris to Brest, and is shaped like a doughnut to resemble a bike tyre. The pastry is sliced through the middle and filled with a light and creamy hazelnut praline. Back then, the cyclists competing in the race would snack on these sweet treats (a far cry form the carb gels that pro cyclists have nowadays), but now they are available in most patisseries in France.

To watch the how to make Choux Pastry video click here

Choux Pastry:

Ingredients:

  • 125g water
  • 125g full fat milk
  • 10g caster sugar
  • 10g salt
  • 110g unsalted butter
  • 135 plain flour
  • 245g free range eggs, about 5 eggs

Method:

  1. Preheat oven at 180 degrees Celsius.
  2. In a deep sauce pan bring the milk, water, sugar, salt and butter to the boil.
  3. Once the butter has melted, take the sauce pan off the heat and ad the sifted flour. Return the pot to the heat and dry the choux pastry for 2-3 minutes.
  4. Transfer the choux pastry to a mixing bowl and add the eggs one a time, make to incorporate each egg before adding another one, you can use an electric mixer like a Kitchen Aid with the paddle attachment to make it easier.
  5. Using a piping bag, pipe the choux pastry in a ring shape, brush the top with egg wash and sprinkle with coarsely chopped almond.
  6. Bake in hot oven for 40 minutes.

Hazelnut Praline:

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Ingredients:

  • 135g hazelnuts
  • 90g caster sugar

Method:

  1. Toast the hazelnuts in the oven.
  2. Make a dry caramel with the sugar, make it the same way you would for a normal caramel but without water.
  3. Pour the caramel over the toasted hazelnut and leave to cool.
  4. Blitz the hazelnut in a food processor until you have a smooth paste.

Crème Pâtissière:

Ingredients:

  • 180g milk
  • 1 vanilla pod
  • 40g egg yolk, 2-3 yolk
  • 30g caster sugar
  • 20g corn flower
  • 15g butter

Method:

  1. Whisk the egg yolks and sugar together until slightly white. Then add the corn flour and whisk until mixed through.
  2. Bring the milk and vanilla pod, seeds scrapped out, to the boil.
  3. Pour the hot milk over the eggs and whisk until dissolved. Cook over medium heat until it start to boil, then cook for a further 1 minutes.
  4. Transfer the crème into a clean bowl, cover with glad wrap and leave to cool in the fridge. Make sure the glad wrap touches the crème!

Crème Mousseline Praliné:

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Ingredients:

  • 90g unsalted butter, soft
  • 255g crème patissière
  • 40g hazelnut Praline
  • 40g Hazelnut paste
  • pinch of slat flakes

Method:

  1. Whisk the crème patissière until smooth, then add the hazelnut paste, hazelnut praline, salt flake and whish until combine.
  2. Add the soft butter little bit a the time and whisk for 3-4 minute until homogenized.

Build the Paris-Brest:

Method:

  1. Cut the choux pastry in half, so you have two rings.
  2. Sprinkle hazelnut praline and toasted almonds on the bottom half
  3. Using a piping bag with the star nozzle, pipe the crème mousseline on the bottom half.
  4. Put the top part of the ring back on and sprinkle with icing sugar!

Enjoy straight away for dessert or afternoon tea!

Back to Basics: Choux Pastry

Back to Basics: Choux Pastry

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As we know them today, Choux pastry was created by a pâtissier named Avice in the 18th century. They were named as such because they looked like little cabbages and the French word for cabbage is “choux”. The original recipe though is thought to have been created in the mid-sixteenth century by an Italian chef in the service of Catherine de Medici.

Choux pastry is one of the quintessential French recipes. The pastry itself is quite easy to make but it’s what you do with it that contains the ‘WOW’ factor. The show-stopping French wedding cake, the Croquembouche, is a tower made of choux pastries, covered with caramel and spun sugar. Profiteroles, éclairs and churros all use the same basic choux recipe and as well as gougères, which are a savoury option, filled with cheese.

For something simpler, why not try filling them with my delicious orange and vanilla crème pâtissière and coating them in a crunchy caramel topping. They will make the perfect dessert to share with friends or family after a delicious meal or to entertain guests at an afternoon tea party!

To watch the how to video on my YouTube channel, click Here

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Makes approx. 36 Choux

Ingredients:

  • 500ml water
  • 200g Butter (unsalted), diced
  • 300g Plain Flour
  • 8 Eggs

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Method:

  1. Bring the water and butter to the boil.
  2. Once the butter is completely melted, reduce the heat to medium, add the flour and stir well with a wooden spoon.
  3. Cook the dough for a few minutes to dry it a little bit, this process take should take about 3-4 minutes.
  4. Transfer the dough into an electric mixer bowl and mix on medium speed with the paddle attachment to cool it down. The dough should just warm before you add the eggs.
  5. Start adding the eggs one at a time while mixing.
  6. Once the eggs are all mixed through, transfer the mix into a piping bag fitted with a plain nozzle.
  7. Line a couple of flat baking tray with greaseproof paper and pipe 2cm circle on the tray, make sure you leave about 1cm between each choux.
  8. Bake at 200 degrees for 20-25 minutes, the choux should sound hollow and feel a little hard when you press them between your fingers.
  9. Once cooked place them on a cooling rack and leave to cool.

Crème Patissière (French Custard)

Ingredients:

  • 40g Plain flour
  • 125g caster sugar
  • 500ml Full Fat milk
  • 4 free range egg yolks
  • 2 vanilla pods, seeds out
  • 2 orange zest
  • 20ml cointreau

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Method:

  1. Bring the milk, orange zest, Cointreau and vanilla pods to the boil.
  2. In the meantime, whisk the yolks, sugar and vanilla seeds together. Then add the flour and whisk until combined.
  3. Pour the milk over the egg mixture and whisk well until everything is mixed through.
  4. Return the pot to the stove and cook on medium heat while whisking until it thickens up. Once it starts boiling cook it for about 3 minutes more.
  5. Pour the crème patissière into a bowl, place a layer of glad wrap directly on top of it and leave to cool completely in the fridge.

Caramel:

Ingredients:

  • 125g caster sugar
  • 15cl water
  • 100g pearl or hail sugar (for the finishing)

Method:

  1. Mix the water and sugar together in small saucepan and cook the sugar until it becomes golden brown, and then take it off the heat.

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Finishing the choux:

  • Make a small hole in the bottom of each choux using the end a pen.
  • Pipe the custard in the choux using a piping bag fitted with a nozzle.
  • Dip the top of the choux in the caramel and the Pearl sugar.