Traditional Paris Brest
for 2*8 per
This sweet has a light and straightforward flavors and is essentially a pudding. The base is made of eggs and cream. Numerous cooks feel this pastry requires no increases and they decide to make the customary formula without augmentations.
Some of the time cooks will regular fixings to add a bubbly style to the treat. Various mixers make a totally different sweet for the individual. They include another touch an exemplary pastry. A cook at home can make this dish effectively. Finding a formula is the initial step to a triumphant pastry.
Imagination is one way a culinary specialist can make an honor winning dish. Adding happy or enlivening contacts to the dish can upgrade it. A few gourmet experts add various contacts to make the dish their own. They use herbs, desserts and other palatable contacts for the dish.
here is our recipe for today:
Recipe: puff pastry:
puff pastry:
125 g water
125 g milk
125 g butter
5 g salt
5 g sugar
150 g flour
225 g egg
Bring the milk, water, sugar, and butter to the boil, add the sifted flour off the heat and dry it for about 30 s. Add the eggs one by one. Mold the choux pastry in a Savarin flexiplan mold. Block in the cold.
Recipe: The Cracker
Cracker:
75 g hazelnut powder
75 g flour
75 g butter
75 g sugar
1 g salt Mix the whole with the leaf. Spread with a rolling mill at 1mm.
Cut discs 8 cm in diameter and perforated by 2 cm.
Recipe: Homemade praline
Homemade praline: (used in the following recipe):
500 g Marcona almonds
500 g Piedmont hazelnuts
600 g sugar
100 g of water
5 g fleur de sel
Cook the water, salt and sugar at 121 ° C, add the dried fruits, cook until caramelized, remove immediately, allow to cool, crush and then mix finely.
Recipe: Chiffon cream
Chiffon cream :
1000 g pastry cream
400 g butter
360 g of homemade praline
40 g hazelnut paste Smooth the pastry cream with the hazelnut paste and the praline, add the softened butter, and mount.
Recipe: Caramelized Hazelnut
Caramelized Hazelnut:
125 g hazelnuts
50 g sugar
15 g of water
1 pinch of fleur de sel
5 g of butter In a large saucepan, bring the water, salt, and sugar to 121 ° C, add the hazelnuts, sand, then caramelize, add the butter, immediately pour over an oiled marble, separate as soon. Store in an airtight container in an oven.
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