250 g milk
250 g water
10 g salt
20 g sugar
220 g butter
280 g T55 flour
290 g eggs
120 g milk (optional)
Total weight: 1 440 g
Step
In a saucepan, bring the water and milk, butter, salt and sugar to the boil. Add the flour and mix off the heat, then dry over the heat. Pour into a mixer bowl fitted with the leaf. Gradually add the eggs and at the end, if necessary, the hot milk.
Using a n° 10 piping bag, pipe three crowns inside a buttered ø 20 cm circle: a ø 18 cm crown, then a ø 15 cm crown, and on top of both, a ø 16 cm crown. Then a separate ø 15 cm ring to put inside the Paris-Brest, when garnishing.
Using the remaining choux pastry, make 10 ø 7 cm crowns for the individuals.
Place chopped almonds and granulated sugar on top of the Paris-Brest. Bake in a fan-assisted oven at 170°C for approx.
40 minutes. Remove from oven and place on a wire rack until completely cooled.
This recipe gives you more products than the recipe above, but it’s difficult to make smaller quantities. The remaining choux pastry can be shaped into small puffs for decoration.
2. ST-RÉMY® CARAMEL CHOCOLATE CREAM
Ingredients
165 g whole milk
10 g glucose syrup
300 g milky caramel couverture chocolate
110 g hazelnut paste
300 g whipping cream
35 g St-Rémy® brandy 60%
Total weight: 920 g
Step
In a saucepan, heat the milk and glucose, pour over the couverture chocolate, hazelnut paste and add the cold whipping cream and St-Rémy®. Store the cremeux in the fridge for assembling the Paris-Brest.
Before poaching, beat lightly with a whisk.
3. LIGHT HAZELNUT PRALINE CREAM
Ingredients
500 g whipping cream (1)
150 g sugar
100 g gelatin mass (20 g gelatin powder 200 blooms and 120 g water)
230 g hazelnut praline
80 g hazelnut paste
500 g whipping cream (2)
450 g mascarpone
Total weight: 2010 g
Step
In a saucepan, heat the whipping cream (1), sugar and melt the gelatin mass. Pour over hazelnut praline and hazelnut paste.
Mix well. Add the whipping cream (2) and the mascarpone. Mix well and refrigerate for 24 hours at 6°C. The next day, whip the mixture in a mixer and serve immediately.
4. CARAMELIZED HAZELNUTS
Ingredients
150 g blanched Piedmont hazelnuts
90 g sugar
30 g water
Total weight: 270 g
Step
Boil water and caster sugar at 115°C. Pour in mixed hazelnuts to sand and caramelize. Spread out as much as possible on a Silpat sheet to cool. Crush coarsely and set aside in an airtight tin.
5. YUZU CONFIT
Ingredients
220 g yuzu puree
60 g sugar
2 g NH pectin
14 g gelatin mass (2 g gelatin powder and 12 g water)
Total weight: 296 g
Step
In a saucepan, combine the sugar and pectin, then pour over the cold, melted yuzu puree. Bring to the boil, then add the gelatin mass.
Set aside in a stainless-steel bowl for garnishing.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Cut the Paris-Brest in half.
Using a piping bag fitted with a No. 14 fluted tip, pipe the light hazelnut praline cream onto the Paris-Brest base.
Garnish with a few crushed caramelized hazelnuts.
Place a disc of choux pastry on top.
Garnish with St-Rémy® caramel chocolate cream.
Using a piping bag fitted with a small tip, poach a few dots of yuzu confit.
Finish with the light hazelnut praline cream all over the Paris-Brest.
Sprinkle the top of the Paris-Brest with a sugar snow decoration, then arrange it on top with the rest of the cream, a few hazelnut decorations and dots of yuzu confit.
