Dessert
Paris-Brest with Pecan Praline Cream
2 uVoor 8Nutri-Score D€€
D
2 u
2 uParis-Brest with Pecan Praline Cream
wat je nodig hebt
Ingrediënten
waterOverig250 ml
butter (cubed)Zuivel100 g
saltKruiden en specerijen3 g
sugarVoorraadkast10 g
flour (sifted)Granen150 g
eggs (at room temperature)Zuivel4 stukken
flaked almondsNoten en zaden40 g
milkZuivel500 ml
egg yolksZuivel4 stukken
cornstarchVoorraadkast40 g- caster sugarVoorraadkast100 g
- vanilla extractVoorraadkast10 ml
- pecans (toasted)Noten en zaden150 g
- praline pasteVoorraadkast100 g
- icing sugar (for dusting)Voorraadkast20 g
per portie
Voedingswaarden
318kcal
- Koolhydraten
- 26 g
- Eiwitten
- 7 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Steelpan
Mengkom
Garde
Spuitzak
Bakplaat
Oven
Keukenmachine- Afkoelrooster
- Zeef
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.