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Bakery
PARIS-BREST REVISITED
Made with Almond Hazelnut Praliné
AN ORIGINAL RECIPE BY L’École Valrhona
5 stepsMakes 1 Paris-Brest for 8 people
Recipe Step by Step
Step01
REASONABLE INDULGENCE INTENSE PRALINÉ CRÉMEUX
250g Whole milk
4g Powdered gelatin
200 Bloom
20g Cold water (for rehydrating the gelatin)
50g Cocoa butter
320g Smooth 50% nutty almond and hazelnut praliné
Heat the milk to 140/160°F (60/70°C).
Bloom the gelatin in cold water and add it into the milk.
Gradually combine this with the smooth 50% nutty almond and hazelnut praliné and cocoa butter, emulsifying them with a spatula as you do so.
Blend as soon as possible with an immersion blender until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Bloom the gelatin in cold water and add it into the milk.
Gradually combine this with the smooth 50% nutty almond and hazelnut praliné and cocoa butter, emulsifying them with a spatula as you do so.
Blend as soon as possible with an immersion blender until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Step02
REASONABLE INDULGENCE INTENSE PRALINÉ WHIPPED GANACHE
160g Whole milk
5g Potato starch
100g Whipping cream
2.5g Powdered gelatin
200 Bloom
15g Cold water (to rehydrate the gelatin)
140g Smooth 50% nutty almond and hazelnut praliné
45g Cocoa butter
Mix a third of the cold milk with the potato starch, then set aside.
Heat the remaining milk to 185/195°F (85/90°C).
Pour a third of the hot milk into the milk and starch mixture and stir them together.
Return to the pan and bring to a boil.
Take the pan off the heat and add the bloomed gelatin.
Gradually combine this with the smooth 50% nutty almond and
hazelnut praliné and cocoa butter, emulsifying them with a spatula as you do so.
Add the chilled cream.
Blend with an immersion blender to perfect the emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Heat the remaining milk to 185/195°F (85/90°C).
Pour a third of the hot milk into the milk and starch mixture and stir them together.
Return to the pan and bring to a boil.
Take the pan off the heat and add the bloomed gelatin.
Gradually combine this with the smooth 50% nutty almond and
hazelnut praliné and cocoa butter, emulsifying them with a spatula as you do so.
Add the chilled cream.
Blend with an immersion blender to perfect the emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Step03
SUGAR CRISPS
90g Raw cane sugar
90g Flour
70g Butter
Mix together all the ingredients to form a dough and spread it out in a thin layer between 2 sheets of parchment paper.
Cut the dough into a ring shape with a diameter of 26cm and a width of 5cm. Set aside in the freezer.
Cut the dough into a ring shape with a diameter of 26cm and a width of 5cm. Set aside in the freezer.
Step04
CHOUX PASTRY
75g Whole milk
75g Water
3g Fine salt
3g Sugar
60g Butter
90g All-purpose flour
150g Egg
Bring the water, milk, salt, sugar, and butter to a boil in a saucepan.
Take the pan off the heat, add in the flour, then let it soak up all the moisture on a high heat.
Place the dough in the bowl of a stand mixer, then add the eggs one at a time, taking care to incorporate each one completely before adding another.
Use a piping bag to pipe the choux pastry into a 24cm-diameter, 4cm-wide ring on a baking sheet lined with baking parchment or
a silicone mat.
Place the frozen sugar crisp on top and bake at 355°F (180°C) in a fan-assisted oven for approx. 40 minutes.
Leave to cool.
Take the pan off the heat, add in the flour, then let it soak up all the moisture on a high heat.
Place the dough in the bowl of a stand mixer, then add the eggs one at a time, taking care to incorporate each one completely before adding another.
Use a piping bag to pipe the choux pastry into a 24cm-diameter, 4cm-wide ring on a baking sheet lined with baking parchment or
a silicone mat.
Place the frozen sugar crisp on top and bake at 355°F (180°C) in a fan-assisted oven for approx. 40 minutes.
Leave to cool.
Step05
HAZELNUT SHORTCRUST PASTRY
30g Hazelnut flour
235g All-purpose flour
90g Confectioners’ sugar
2g Fine salt
120g Butter
50g Egg
Mix together the hazelnut flour, confectioners’ sugar, salt, and flour.
Sift the mixture, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the egg to the mixture.
Stop mixing once the dough is smooth and even.
Roll out the dough to a depth of 3mm and cut it into a 18cm-diameter circle.
Then cut a 12cm-diameter circle out of its center to form a ring and freeze it for 30 minutes.
Bake at 300°F (150°C) for approx. 25 minutes in a fan-assisted oven.
Sift the mixture, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the egg to the mixture.
Stop mixing once the dough is smooth and even.
Roll out the dough to a depth of 3mm and cut it into a 18cm-diameter circle.
Then cut a 12cm-diameter circle out of its center to form a ring and freeze it for 30 minutes.
Bake at 300°F (150°C) for approx. 25 minutes in a fan-assisted oven.
Assembly and finishing
Use a piping nozzle to pierce the underside of the choux pastry and fill it with the crémeux. Finish with some
pure praliné to make the choux extra indulgent. Turn the Paris-Brest over, then carefully place the hazelnut
shortbread crust ring in the exact center. Use a mixer fitted with the whisk attachment to whip the ganache,
then use a plain n°12 nozzle to pipe it onto the ring in droplets. Use the remaining crémeux and a n°8 fluted
tip to pipe on a few more small droplets. Use a melon baller dipped in hot water to hollow out the inside of
the whipped ganache droplets, then pipe in a small amount of praliné. Add a few hazelnut pieces to finish off.