DESSERT - Paris Brest

By Aemelia

Ingredients

• Chox pastry:
• 100 g Water
• 1 g Salt
• 45 g Unsalted butter
• 60 g Cake flour
• 100 g Eggs
• Egg wash:
• 1 Egg mix with 1tbsp of water
• Sliced almonds
• Praline cream:
• 150 g Whipping cream
• 60 g Egg yolks
• 40 g Sugar
• 200 g Unsalted butter
• 150 g Praline paste
• ............................................ Icing sugar for dusting

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Preheat the oven to 200°C
Sift the flour and set aside.
Line the sheet pan with baking paper. Mark 6 (10cm) circles on a baking paper.

Bring water, butter and salt to a boil. Remove from heat, add flour all at once, blend well, stir vigorously with a wooden spoon until mixture no longer sticks to pan and forms into a ball. Reduce heat to low and return pan to stove, beating for 2-3 minute Remove from heat.

Whisk in eggs one at a time (a little at a time, you might not need all of them).When the batter is smooth and glossy, test with your finger, you will be able to stretch it.

Fill a pastry bag with the pastry and, using a 1.3cm plain nozzle, squeeze the pastry to make 10cm circle on to the prepared baking sheets allowing space for them to rise separately.
Brush with egg wash, and sprinkle with sliced almond.
Bake for 35-40minutes or light and holds its shape.

Praline cream:
Beat the egg yolks and sugar until light, boil the cream, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C.
Let the mixture cool completely.
Beat the butter and praline paste together and strain the custard through the fine sieve into the butter mixture.
Beat until fluffy.
Put the praline into the a pastry bag with a star nozzle
Cut the pastry in half, pipe the cream over half of the pastry and cover with the top of the pastry.
Refrigerate until ready to serve.
Dust with icing sugar before serving.