PARIS-BREST
R
ecipe given by
FRANÇOIS DAUBINET
Chef Pâtissier exécutif maison Fauchon, Paris.
Recipe for 1 paris-brest of 6 portions.
CHOUX PASTRY
Water96 g
Full cream milk96 g
Butter96 g
Fine salt2 g
Caster sugar3 g
Flour T4596 g
Whole eggs167 g
Boil water, milk, sugar, salt and cubed butter in a saucepan. Sift fl our and
add into boiled liquids. Stir energetically to form a dough off the heat, then
dry out on low heat until the batter comes off the sides of the saucepan.
Place into a mixing bowl with a paddle and mix on low speed, gradually
adding the warm eggs.
ALMOND HAZELNUT PECAN PRALINE
Whole almonds100 g
Pecan nuts100 g
Whole hazelnuts100 g
Salt "fleur de sel"0.5 g
Caster sugar210 g
Roast nuts at 150°C for approximately 30 minutes. Cook a dry caramel
with sugar and pour onto nuts, adding salt at the end. Cool and blend to a
smooth paste.
PARIS-BREST CREAM
Full cream milk169 g
Butter28 g
Egg yolks36 g
Caster sugar36 g
Custard powder18 g
Salt "fleur de sel"1 g
Gelatin mass11 g
Almond hazelnut pecan praline (see above)92 g
Hazelnut paste42 g
Butter, softened120 g
Salt "fleur de sel"1 g
Boil milk with butter, pour onto egg yolks with sugar, custard powder and
salt. Pour back into saucepan and boil like for a crème pâtissière. Cool and
smoothen cream in a mixer. Add praline, hazelnut paste and finish with
softened butter and salt. Whip and immediately pipe.
CARAMELISED ALMONDS
Whole almonds500 g
Water220 g
Caster sugar60 g
Cocoa butter15 g
Roast almonds at 150-160°C for approximately 30 minutes. Boil water and
sugar, pour onto almonds and stir to crystallise. Place back into a
saucepan and caramelise in low heat. Add cocoa butter and spread onto a
silicon mat to cool. Cut into half after cooling.
