INGREDIENTS
Paste Choux
250ml Diary Free Milk
250ml Water
130g Free Dairy Butter
20g Xylitol Free Sugar
250g Strong Flour
5g Fine Salt
8 Whole Eggs
INSTRUCTIONS
To begin, make the choux pastry. Bring the milk, water, sugar and butter to the boil then incorporate the flour and salt. Using a rubber spatula, work the paste over a medium heat until it is quite dry and coming away from the edges of the pan. Transfer the paste to a stand mixer and whisk until cool. Once the paste has cooled down, add the eggs one by one whilst continuously whisking. Pass the paste through a drum sieve and scoop into piping bags.
Preheat the oven to 220°C. Using a stencil, trace a 10cm diameter circle onto a tray lined with baking parchment. Pipe 2 rings of choux pastry into the circle and bake for 6 minutes. Turn the oven down to 150°C/gas mark 2 and bake for a further 6 minutes then remove from the oven. Leave to cool on a rack.
Hazelnut Praline Paste
45ml Water
70g Xylitol Free Sugar
60g Maple Syrup Free Sugar
120g Tossed Blanced Hazelnut
1g Fine Salt
INSTRUCTIONS
Lightly grease a rimmed baking sheet (quarter-size is ideal, but half-size will also work) and set aside. In a 2-quart stainless steel saucepan or saucier, combine water, sugar, maple syrup, hazelnuts, and salt. Cook over medium heat, stirring frequently with a heat-resistant spatula to ensure sugar dissolves and doesn't scorch, until mixture darkens to a tawny brown, and registers 160°C on a clip-on digital thermometer, about 10 minutes.
Remove from heat, then immediately stir in baking soda, folding with heat-resistant spatula until candy is evenly foamy, then pour onto prepared baking sheet. Let cool to room temperature, about 30 minutes, then proceed immediately to the next step (if praline is allowed to sit out for an extended period of time after cooling, it will turn tacky and soft).
Break praline into pieces and transfer to bowl of a food processor. Pulse several times to pulverize candy, then let food processor run continuously until praline transforms into a thick, peanut butter–like paste, about 3 minutes. Transfer paste to a small bowl, cover, and set aside
Pastry Cream (Creme Patisserie)
450ml Milk Free Dairy
1 Vanilla Pod, Split and Scraped
120g Xylitol Free Sugar
30g Cornflour Free Gluten
80g Yolk Eggs ( 4 Egg)
1g Fine Salt
INSTRUCTIONS
In a 2-quart stainless steel saucier, combine milk and scraped vanilla bean along with its seeds. Bring to a bare simmer over medium heat. Remove from heat, cover to prevent evaporation, and let steep for 30 minutes.
In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
In a medium heatproof mixing bowl set on top of a dampened towel (this serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute.
Uncover infused milk and remove vanilla bean (see note). While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream, until all of it has been added.
Return the mixture to the same saucier. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize a starch-dissolving protein found in egg yolks.
Off-heat, whisk in butter until melted and thoroughly combined. Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours. When ready to use the pastry cream, whisk until smooth.
Praline Creme Mousseline
225g Unsalted Butter Free Dairy (softened)
One recipe Pastry Cream (Creme Patisserie)
One recipe Hazelnut Praline Paste
INSTRUCTIONS
Meanwhile, in bowl of a stand mixer fitted with a paddle attachment, beat softened butter on medium speed until fluffy and light, about 5 minutes. Scrape down bowl and beater with a flexible spatula. Add prepared praline paste and beat on medium speed until well combined, about 3 minutes.
With mixer running at medium speed, add pastry cream, a few tablespoons at a time, pausing to scrape down bowl and paddle as needed, until thoroughly incorporated, about 30 seconds.
Switch to whisk attachment and whip mixture on medium speed until crème mousseline is soft and airy, about 3 minutes (see notes). Transfer crème mousseline to a pastry bag fitted with a 3/4-inch star tip.
ASSEMBLE THE PARIS-BREST
Transfer cooled choux ring to a large cutting board. Holding a serrated knife parallel to board, make a small cut from the outside and slide it all the way through so tip comes out inside the ring. Gently slice ring in half horizontally, using a sawing motion while simultaneously rotating choux ring, to yield a top and bottom half. Carefully lift off top half and place it next to bottom half.
Pipe crème mousseline in an even 2-inch-high layer onto cut side of bottom half of choux ring, making sure to apply steady pressure while piping. Place top half of choux ring over piped filling, and dust top evenly with powdered sugar. Slice into portions with serrated knife, and serve.
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