https://www.copymethat.com/r/EEzhS98ut/ultimate-paris-brest-video/
138455398
zgcZ157
EEzhS98ut
2024-06-02 11:03:55
Ultimate Paris-Brest (Video)
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Ingredients
- subheading: For the choux pastry:
- 120 g ( ½ cups) Unsalted butter 82% fat content
- 120 g ( ½ cups) Water
- 120 g ( ½ cups) Whole milk
- 2 Large pinch of salt
- 1 Tablespoon Granulated sugar
- 140 g ( 1 cups) Bread flour high protein flour (12% protein)
- 220 g ( 1 cups) Egg might need slightly more or less, pls see tips above
- 75 g ( ½ cups) Almond flake
- subheading: For the Praline Crème Mousseline:
- 500 g ( 2 cups) Whole milk
- 100 g ( ½ cups) Granulated sugar
- 80 g ( ⅓ cups) Egg yolk approx. yolk of 4 to 5 eggs
- 25 g ( ⅕ cups) Corn starch
- 25 g ( ⅕ cups) AP flour
- 2 teaspoon Vanilla bean paste
- 50 g ( ¼ cups) Unsalted butter room temperature, 82% fat content - will be used while making the pastry cream
- 130 g ( 1 cups) Hazelnut Praline paste homemade or store bough
- 150 g ( ⅔ cups) Unsalted butter room temperature, 82% fat content - will be used while making the mousseline cream
- subheading: For Assembling:
- 3 tablespoon roasted chopped hazelnuts
- Hazelnut praline paste homemade or store bough
- US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Steps
Directions at spatuladesserts.com
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