PARIS-BREST DE PHILIPPE CONTICINI
For 1 Paris-Brest 8 people
Cracker Ingredients:
- 30 g flour
- 30 g vergeoise sugar
- 25 g butter
Choux Pastry Ingredients:
- 120 g water
- 2 g salt
- 2 g sugar
- 55 g butter
- 65 g flour
- 2 eggs (110 g)
Praline creamy ingredients:
- 4 egg yolks
- 50 g sugar
- 30 g maizena
- 320 g milk
- 3 g gelatin
- 100 g butter
- 160 g praline
Steps
Mix together butter, flour and sugar. Once the dough is very homogeneous, spread between two sheets of parchment paper, remove the top sheet, detail small circles in the cracker dough using a socket (or other small round object such as the cap d ' a bottle of water) and freeze for 15 minutes.
In a saucepan, heat the water, salt, sugar and butter. When boiling appears, remove from heat and add the flour at one time; stir immediately and put back on the heat for one minute to dry the dough. Cool to around 50 ° C (to make sure the eggs do not coagulate) and add the eggs one by one while mixing. Once the puff pastry is smooth, put it in the pocket with a plain sleeve (size: 14 will do the trick), pocket beautiful balls forming a circle. Place over the cracker and bake at 180 ° C for 30 minutes (between 30 and 40 minutes). The cabbages will stick to the cooking to form a crown.
For creamy praline, mix yolks, sugar and cornflour. Add the milk, heat the mixture and count another 1 minute of cooking after thickening the cream (mix well throughout this stage). Remove from heat, add the gelatin, butter and praline. Mix everything (and mix = better result), pour into a container, film on contact (to prevent a crust forms on the surface of the cream) and reserve in the fridge until total cooling (= temperature of the cream). fridge). Mount this cream with a whisk to make it lighter and put in a pocket with a small oven (size 16).
Cut each cabbage in half and stuff them with creamy praline. Insert pure praline into the cream. Collect cabbage hats, sprinkle with icing sugar and put on each cabbage. Garnish the Paris-Brest with caramelized hazelnuts to add a little crunch. Enjoy!
For 6 people
Ingredients for 500 gr of praliné paste;
300 G Total Hazelnuts
300 g of whole kernels
400 g sugar semolina
100 g water
Ingredients for crumble batter for Paris-Brest
40 g of Butter Ointment (very soft)
50 g scented red sugar
50 g flour type provide
1 pinch of salt
Ingredients for cabbage paste
125 g water
125 G Semi-skimmed milk
110 g of butter
5 whole eggs
140 g flour
1 teaspoon of sugar semolina
1 teaspoon of fine salt
Ingredients for cream
155 G Semi-skimmed milk
15 g of maïzena
30 g sugar semolina
2 egg yolks
1 Gelatin Sheet
80 G Hazelnut Paste
60 g soft butter
Déroulé Paste;
To begin with, make torréfier to heart, your almonds and hazelnuts in the oven on baking paper, at 150° for about 25 minutes, depending on your oven.
A Copper Cauldron, says "Jelly Pot" to the advantage of perfectly driving the heat of the flame. May not be either, you can still carry sugar and water to boil in a large pan, then bake this syrup at 116° with the help of a sugar thermometer.
Then add hazelnuts and roasted and cooled almonds.
Carefully enrobez the dried fruit with this sugar syrup, then cook it all for 20 minutes, without ever ceasing to stir the wooden spoon to avoid almonds and hazelnuts to burn.
Sugar, which blanchit (Mass) a few minutes after the addition of dried fruit, will end with caraméliser from all parts. At the end of the cooking, the dried fruits are bright and have taken a beautiful auburn colour "pushed" (Dark Brown).
Pour Almonds and hazelnuts so caramelized on a teflon plate or on baking paper, then spread them with a spatula so that it cools faster.
Careful, don't burn yourself... it's very hot.
When they are cold, mixez dried fruit in a robot, in three times to prevent the dough from overheating, until a half-Liquid Hazelnut Paste is obtained.
• Sink the praliné; with a shell pocket, in small moulds in the shape of half-Spheres (2/3 cm Maximum Diameter)
Déroulé Pasta for Paris-Brest;
In A Bowl, mix the powders together (Flour, red sugar and salt). Add The Butter Ointment, and incorporate it to the spatula first, then end up in the hand, until the butter is agglomère to the powder, to form a paste.
With a rolling roll, spread the crumble dough between two sheets of wax paper, about 2 MM THICK. Refrigerate until use.
Cut eight discs of crumble dough 3 cm in diameter and 2 MM THICK, with a emporte (if not, a small glass).
Déroulé for cabbage;
In a pan, pour milk and water, then butter cut into pieces.
Bring to the boil, and then pour the powder (Flour, salt and sugar) in the first place. Mix carefully: a paste is formed instantly.
Keep mixing, medium fire, for 1 minute, so as to dry up the dough.
Then pour it into the bowl of the robot, then pétrissez it with the sheet (the robot's flat batter), incorporating one to a whole egg. You must get a soft and shiny cabbage paste.
To check if the paste is at point, make a deep trace (almost half of your index) on a few centimetres, it has to close very slowly. If it does not close or close, the cabbage paste is not wet enough and therefore you have to add the beaten egg (Yellow and white) gradually.
On the plate of the oven previously greased (with butter, oil or a grease bomb), Pochez (form), with a cartridge pocket, eight balls of dough 4 cm in diameter each, at The inside of a circle of 16 cm in diameter, starting with the four corners, and ending the last four intermediates. If you do not have a circle and Pocket Sleeve, form eight balls of dough using a soup spoon, and drag the dough on the plate using your index, aligning the balls side by side, in a way Form a crown.
Have the eight discs of crumble batter on the surface of eight balls of cabbage.
Put the couronne crown in the oven at 170°C for 45 minutes.
Then let the crown cool completely at room temperature.
For Hazelnut Cream;
In a pan, bring the milk to boil, then remove the pan from the fire immediately.
In A Bowl, whip egg yolks, with sugar, until the mixture blanchisse, then add the maïzena.
Mix well in order to obtain a homogeneous paste, then add half of the milk still hot.
Mix again, then pour it into the pan in which the other half of the milk is found.
Wear the whipped cream for 1 minute, never stop stirring with a whip. When the cream is thick enough, remove the pan from the fire immediately.
Add to the cream the gelatin sheet previously soaked in a bowl of cold and pressed water. When the gelatin is melted, add the almond-Hazelnut Praliné, then the cold butter cut into pieces.
Mix it thoroughly and then mixez with a blender plunging to make the cream more homogeneous.
Pour it into a dish (type) so that it spreads more for faster cooling.
Cover it, by depositing a piece of food film on the surface, directly in contact with the cream, then put it in the refrigerator for 1 hour.
Once it's cold, put the cream in the robot bowl, then beat it with the robot whip, at average speed for 3 minutes.
Paris-Brest montage
When the cabbage crown is at room temperature, cut it into its centre, in its thickness.
Using A Shell Pouch (if not, a soup spoon), poach a little cream on the basis of each of the eight cavities formed in the crown of cabbage.
Lay over each of the cavities a half-Sphere of frozen praliné, then pochez a large ball of cream on each half-Sphere, to cover them and lock them up.
Finish by covering the whole "hat" remaining from the crown of cabbage and sprinkle with ice cream, for the decor, if you wish.
https://www.facebook.com/PhConticini/posts/710012829158355:0
Custard :
500 g whole milk
100 g caster sugar
100 g egg yolk
50 g of cream powder
100 g of butter
Praline mousse cream:
375 g of cold custard
250 g of ointment butter
180 g of praline 25% almonds - 25% hazelnuts
Cream of muslin: Take 350 g of cold custard. Place in the bowl of the mixer. Add the praline ... ... and mix these two ingredients with the mixer to smooth the cream. Corner the edges with a spatula type maryse and replace the bowl on the beater. Paris-Brest revisited - 48 48
Stir in the whipped butter beforehand. Emulsify well with the mixer. After 2 minutes, the mixture will thicken and emulsify. Stop the beater and remove the whip. Remove the bowl and corner the edges. Reserve from the side.
https://www.meilleurduchef.com/fr/recette/paris-brest-revisite.html