PASTRY - Paris Brest Choux

By Aemelia

Ingredients

• Praline Coulis:
• 135 g ................................ Praline paste
• 35 g .................................. Water
• Almond praline:
• 50 g ........................... Almond dice
• 50 g ........................... Granulated sugar
• 15 ml ........................... Water
• .................................... Pinch of salt
• Almond crumble:
• 70 g .................................... Unsalted butter
• 75 g .................................... Almond powder
• 75 g .................................... Granulated sugar
• 90 g ..................................... All purpose flour
• 2.5 g .................................... Salt
• Praline Mousseline Cream (Pastry cream):
• 480 g ................................ Milk
• 45 g .................................. Corn starch
• 114 g .................................. Granulated sugar
• ........................................ Pinch of salt
• 2 ...................................... Egg
• 60 g .................................. Unsalted butter, soft
• 70 g .................................... Praline paste
• 360 g .................................. Unsalted butter, soft
• Choux pastry:
• 95 g .................................... Whole milk
• 95 g .................................... Water
• 75 g .................................... Unsalted butter
• 7 g ...................................... Granulated sugar
• 3.7 g ................................... Salt
• 115 g ................................... All purpose flour
• 160-170 g ........................... Eggs

Details

Adapted from dailydelicious.blogspot.my

Preparation

Step 1

Make Praline Coulis:
Put praline and water into a microwavable bowl, heat in a microwave at low power for 1 minutes or until praline paste melt.
Mix with whisk until combine.
Pour into 2.8cm hemispherical mold and freeze until ready to use (overnight is the best).


Make the almond praline:
Line the baking sheet with baking paper.
Put both water and sugar into a medium saucepan, heat until 115C. Pour the almond dice and a pinch of salt into the saucepan, the remove from the heat.
Stir until fully cover, then return to the heat and cook until the sugar caramelise.
Pour onto the prepared baking sheet, let it cool before using.

Make Almond crumble:
Put all the ingredients into a bowl and mix with your finger until fully combine.
Roll between 2 sheets of baking paper (about 2mm thickness), refrigerate until firm.

Make Pastry cream:
Warm the milk until almost boil.
Meanwhile whisk the egg, corn starch, salt and sugar together in a small saucepan.
When the milk become hot, slowly pour into the saucepan, whisk all the time.
Then place the pan over low heat until boil, whisk all the time.
Remove from the heat and stir in the butter.
Mix with praline paste while still hot.
Place plastic wrap directly over the pastry cream.
Let it cool to room temperature before using.
When the pastry cream cool to room temperature, put the butter into the bowl.
Beat until smooth.

Make choux pastry:
Preheat the oven to 200C.
Line the baking sheet with baking paper or silpat.
Put the butter, milk, water, sugar and salt into a saucepan.
Place over medium heat until fully boil.
Sift the flour, when the mixture become boil, remove the saucepan from the heat and pour the sifted flour into the saucepan.
Stir the mixture over low heat for 2-3 minutes.
Remove from the heat.
Beat with hand mixer until barely warm.
Add the egg into the bowl, you may not need all the egg (or you may need more ^^).

Check the pastry by using your finger.
Put in a piping bag with 1 cm tip.
Pipe into 5 cm round (15-18 pieces).
Cut the almond crumble and place on top.
Bake for 25 minutes.
Reduce the temperature to 160C and bake for 10 minutes more.
Pipe into 2.5 cm round (15-18 pieces).
Cut the almond crumble and place on top.
Bake for 20minutes.
Reduce the temperature to 160C and bake for 5 minutes more.
You will get 15-18 pieces, (both large and mini size choux pastry. )
Let the choux pastry cool on a wire rack before filling it.

Assemble:
Cut the small choux and place Praline coulis into the center.
Cover with the top of the choux.
Cut the large choux pastry in half.
Place the small choux in the center of the large one, and pipe Praline Mousseline cream around and over the small choux.
Sprinkle with almond praline and place the top of the choux over the cream.
Refrigerate at least 1 hour before serving.