paris brest with a praline and hazelnut heart |

Preparation time: 45 min

Preheat your Four at 425 °F

• Dressing

  Cut the top of the choux with the biscuit. With a pastry bag and a star tip, pour a layer of praline cream in the bottom of the choux.

  In the larger choux, put a small choux filled with the cream.

  Cover with a nice rose of cream. Put back the top of the choux with the biscuit on it and sprinkle with icing sugar.

• Choux

  On a baking tray, put the hazelnuts, and bake for 5 min. Crush them a bit and let cool down.

  Make a little hole under the little choux, fill them with pure praline paste with a pastry bag and a little tip. Put back the choux on the table bottom down to let the cream inside.

• Praline cream

  Make sure that your pastry cream is smooth using the whip of your blender

  Add softened butter little by little, then the praline paste.

  You will get a smooth and light cream.

• Pastry cream

  In a pot warm up the milk.
  In a bowl, mix the eggs with sugar, then the flour and mix well.

  Pour the hot milk on it while whipping as fast as possible. Put back on the pot on heat while whipping until it thickened. Remove from heat and add butter.

  Pour on a baking tray, cover with saran wrap and let cool down in the fridge.

• Biscuit

  In the mixer with a leaf, mix the butter and the sugar, then the flour. 
  Mix until a smooth mix. Pour on a baking tray with a cooking paper to have a 2mm layer.
  Cool down in the fridge for 1 hour.

  With a little round mold, cut round the same size than the big choux.

  Put one disc on top of each choux before cooking them.

• Puff paste

  In a pot, bring to a boil water, milk, salt and butter.
  Remove from heat, add flour and mix with a wooden spoon.
  Cook the mix until the paste do not stick to the side of the pot no more.
  Pour in the blender and add the eggs one by one.
  With a pastry bag, make some 3 cm wide choux on a baking tray with parchment paper. Put a disc on top of them.
  With a smaller tip make 1 cm wide choux. 
  Put  in the oven and bring down the oven temperature at 350 F and cook until the choux are nice and golden.

   

  Attention, la cuisson des deux tailles différentes ne sera pas la même.