Dessert
Paris-Brest with Pecan Praline Cream
2 hPour 8Nutri-Score D€€
D
2 h
2 hParis-Brest with Pecan Praline Cream
ce qu’il vous faut
Ingrédients
waterAutres250 ml
butter (cubed)Produits laitiers100 g
saltÉpices3 g
sugarÉpicerie10 g
flour (sifted)Céréales150 g
eggs (at room temperature)Produits laitiers4 morceaux
flaked almondsFruits à coque et graines40 g
milkProduits laitiers500 ml
egg yolksProduits laitiers4 morceaux
cornstarchÉpicerie40 g- caster sugarÉpicerie100 g
- vanilla extractÉpicerie10 ml
- pecans (toasted)Fruits à coque et graines150 g
- praline pasteÉpicerie100 g
- icing sugar (for dusting)Épicerie20 g
par portion
Nutrition
318kcal
- Glucides
- 26 g
- Protéines
- 7 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Fouet
Poche à douille
Plaque de cuisson
Four
Robot multifonction- Grille de refroidissement
- Tamis
pas à pas
Préparation
- Étape 1
Make the choux pastry
- Bring the water, butter, salt and sugar to a boil in a saucepan.
- Off the heat, add the flour and beat until the dough pulls away from the pan.
- Return to the heat briefly to dry the dough, then cool slightly.
- Étape 2
Beat in the eggs
- Add the eggs one at a time, beating well after each addition.
- Stop when the dough is smooth, glossy and holds a soft peak.
- Étape 3
Pipe and bake the rings
- Pipe the dough into rings on a lined baking tray.
- Scatter the flaked almonds over the rings.
- Bake until puffed and golden, then cool on a rack.
- Étape 4
Cook the vanilla pastry cream
- Heat the milk in a saucepan.
- Whisk the egg yolks, cornstarch and caster sugar in a bowl.
- Pour the hot milk over the yolks, return to the pan and cook, stirring, until thickened.
- Stir in the vanilla extract and cool completely.
- Étape 5
Make the pecan praline cream
- Blitz the toasted pecans with the praline paste until smooth.
- Fold the pecan praline into the cooled pastry cream.
- Whip until light and pipeable.
- Étape 6
Assemble the Paris-Brest
- Cut the cooled choux rings in half horizontally.
- Pipe the pecan praline cream generously over the bases.
- Replace the tops and dust with icing sugar.