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RECIPE
PARIS BREST
Recipe by Chef Claire Surgé
For the Craquelin
Ingredients
• 30g Bordier vanilla butter
• 30g Brown sugar
• 30g Flour
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Method
1. Cut the butter in small pieces to make it soft.
2. In a bowl mix the brown sugar and the flour together.
3. Add the soft butter, and mix all the ingredients.
4. Roll out the dough between two pieces of paper, and put in the freezer for 20 minutes, to make it hard.
5. Make a round shape with two cookie cutters, and put it back in the freezer.
For the Choux
Ingredients
• 100g Water
• 100g Milk
• 80g Bordier unsalted butter
• 100g Flour
• 200g Egg
• 50g Flaked almonds
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Method
1. In a pan, bring to boil the water, the milk and the butter together.
2. Add the flour in one time, and cook the panade.
3. Mix the egg to make it liquid.
4. Put the panade in the Kitchen aid, start mixing, and add the eggs little by little.
5. Put the dough in a piping bag with a 10mm cake piping nozzle, and 6. make three superimposed round shapes on a silicon baking mat.
7. Sprinkle the dough with flaked almonds, and put the craquelin from the freezer on the top.
8. Bake the dough at 170 degrees, for 30-35 minutes.
For Paris-Brest Assembly
Ingredients
• 30g Caramelized hazelnut
• 5g Hazelnut praline
• 20g Icing sugar
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Method
1. Slowly crush the caramelized hazelnut in a mortar.
2. Cut the round choux horizontally.
3. Garnish the bottom choux with the mousseline cream.
4. Add the hazelnut praline and some crushed caramelized hazelnut.
5. Garnish more with the mousseline cream, add some more caramelized hazelnuts.
6. Add the top choux and sprinkle it with ice sugar.
For Mousseline Cream
Ingredients
• 225g Pastry cream
• 90g Hazelnut praline
• 25g Hazelnut paste
• 1 Pinch of salt
• 75g Bordier vanilla butter
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Method
1. Put the cold pastry cream in the Kitchen aid bowl
2. Add the hazelnut praline, the hazelnut paste and the salt, and whip.
3. Add the cold butter little by little, and whip it faster.
4. Put the mousseline cream in a piping bag with a star tip, and keep in the fridge.
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