Dessert "Paris - Brest" with chocolate and praline from William Curley

Dessert "Paris - Brest" with chocolate and praline from William Curley

9 out of 10 points . A wonderful dessert that was once created in honor of the Paris-Brest bicycle race, organized in 1891. It is still unknown who exactly was the creator of this shu dough dessert in the shape of a bicycle tire filled with praline and chantilly creams and decorated with toasted almonds and icing sugar around the edges, symbolizing road dust.

Preparation 24 h.
Serves 15-16

Ingredients:
for egg mixture:
20 g egg
6 ml milk a
pinch of salt
For shu dough:
125 ml water
125 ml milk
125 g diced unsalted butter
12 g icing sugar
160 g sifted flour
2 g salt
250 g eggs (about 5 pcs.)
Egg mixture (see above)
100 g thick almonds (or just coarsely chopped almonds)
For cremeux praline:
225 ml whipping cream
100 ml milk
80 g egg yolks (about 4 eggs)
30 g icing sugar
180 g finely chopped black (bitter) chocolate (65% cocoa)
75 g finely chopped gianduja chocolate (you can make a change yourself, see comments)
75 g praline paste (see the recipe here http: //maxoness.blogspot .ru / 2013/08 / blog-post_8.html )
25 g softened unsalted butter
For chocolate cream:
500 ml milk
1/2 vanilla pod - split lengthwise
120 g egg yolks (about 6 eggs)
100 g icing sugar
40 g sifted flour
40 g cocoa powder
50 g dark chocolate (70% cocoa)
To finish:
80 g coarsely chopped hazelnuts
2 servings of chantilly cream (see the recipe with proportions per serving here http://maxoness.blogspot.ru/2013/06/blog-post_7084.html )
icing sugar (can be replaced with powdered sugar)
chocolate decorations

Preparation:

1. Prepare the choux dough : preheat the oven to 200 degrees. Mix water, milk and sugar in a saucepan, add butter. Bring to a boil and simmer for 1 minute. Then remove from heat, add sifted flour, salt and stir with a spatula until smooth. Place on the stove and continue stirring with a spatula until the shu dough begins to lag behind the sides of the pan. Remove from heat and let the dough cool for 2-3 minutes, stirring occasionally.

2. Gradually add the beaten eggs to the dough and stir.

3. Transfer the shu dough into a pastry bag with a 14 mm tip. Place 15-16 rings with a diameter of 6 cm on a baking sheet with a non-stick substrate. If necessary, you can place and bake the rings in batches. Lubricate the rings with an egg mixture. Sprinkle with almonds and shake off excess. Almond shavings should not be thin, because in this case, it will have time to burn out during the preparation of the rings.

4. Bake rings of shu dough for 20 minutes at 200 degrees. Then reduce the heating of the oven to 160 degrees and bake for another 10-15 minutes until a pronounced golden color is formed. Do not open the oven door during baking so that the dough does not settle. Remove the finished rings from the oven and put to cool on a wire rack.

5. Prepare the cremeux praline : combine the cream and milk and bring to a boil. Beat egg yolks with sugar until light shade - this will take 2-3 minutes. Pour half of the boiling milk mixture into egg yolks beaten with sugar and beat until smooth. Pour the resulting mixture into a saucepan with the remaining milk mixture and put on fire. Stir continuously until the cream thickens. Be careful not to overexpose on fire. Remove the pan from heat, strain through a fine sieve, pour into a bowl with chopped chocolate and praline paste, mix thoroughly until smooth. Add oil and stir again. Place in a shallow dish, cover with food wrap, chill and leave in the fridge to cool completely.

6. Prepare the chocolate cream : pour the milk into a saucepan, add half a vanilla pod and bring to a boil. Beat egg yolks with sugar until thick. The mixture should take on a light shade, this will take 2-3 minutes. Add sifted flour and cocoa powder and beat again.

7. Pour the resulting mixture into a bowl with boiled milk and vanilla and beat again so that no lumps remain. Strain through a fine sieve. Whisking continuously, bring the mixture to a boil. After that, reduce heat and continue to cook, stirring occasionally, for another 5-6 minutes.

8. Remove bowl from heat, add chocolate and stir until completely melted. Pour the cream into a shallow dish, cover with food wrap and refrigerate.

9. Carefully cut the shu dough rings in half lengthwise and place the halves on a baking sheet. If the rings will be served the next day, then they must be slightly dried: heat the oven to 180 degrees and put the baking sheet with the halves of the rings in the oven for 1-2 minutes, then remove from the oven and cool.

10. Transfer the cremeux praline to a pastry bag with a 12 mm tip and place a ring over the base of each ring of their shu dough. Sprinkle with chopped hazelnuts.

11. Spoon the chocolate cream into a pastry bag with a 12 mm tip and place a layer of cream on top of the cremeux praline. Transfer the chantilly cream to another pastry bag with a 10 mm tip, place on top of the curl.

12. Cover with the other halves of the rings and squeeze lightly so that the top is firmly held. On top of each ring, plant one or more rosettes of chantilly cream, sprinkle with icing sugar and decorate with chocolate as desired.

Comments:
For gianduja, you can use 100 g milk chocolate, as well as 30 g peeled and roasted hazelnuts. Grind the hazelnuts in a blender into a paste and mix with milk chocolate melted in a water bath, and then cool until hardened.

Shu dough rings, if there are more of them than necessary, can be stored in the refrigerator in an airtight container.

No Smoking

Search This Blog

Dessert "Paris - Brest" with chocolate and praline from William Curley

Labels

Comments

Post a Comment

Popular posts from this blog

Indonesian style chicken thighs

Praline Pasta by William Curley

Pike cutlets