PARIS-BREST WITH CHEST­NUT PUREE & CHOCO­LATE SAUCE

Homes+ (Australia) - - EASY FOOD -

SERVES 8 PREP AND COOK 1 HR + COOL­ING

½ tsp salt

1½ tsp caster sugar

1 cup plain flour, sifted 60g un­salted but­ter, chopped

4 x 60g eggs ¾ cup sweet­ened chest­nut puree 1 cup thick­ened cream, whipped 100g dark choco­late, melted CHEST­NUT PRA­LINE 100g cooked chest­nuts, halved ¾ cup caster sugar ½ tsp sea salt flakes

ONE Pre­heat oven to 220°C/200°C fan. Line a large bak­ing tray with bak­ing pa­per, then mark a 22cm cir­cle with pen­cil. Grease tray and turn pa­per up­side down.

TWO Com­bine salt, sugar and flour in a bowl.

THREE Com­bine ½ cup wa­ter and but­ter in a medium saucepan. Bring slowly to the boil, al­low­ing but­ter to melt be­fore the wa­ter boils. Re­move saucepan from heat and add the flour mix­ture all at once. Stir vig­or­ously with a wooden spoon to com­bine. Re­turn saucepan to a low heat and cook, stir­ring vig­or­ously, for about 1 min or un­til the mix­ture is smooth and pulls away from the sides of the saucepan. FOUR Trans­fer the flour mix­ture to the bowl of a stand mixer. Beat in three eggs, one at a time, beat­ing be­tween each ad­di­tion. Beat the fourth egg in a small bowl with a fork. Add a lit­tle of the egg to the flour mix­ture un­til it’s smooth and glossy but holds its shape. FIVE Spoon flour mix­ture into a pip­ing bag fit­ted with a 1.3cm plain tube.

SIX Pipe dough onto the tray, fol­low­ing the marked line to cre­ate one cir­cle. Add a sec­ond cir­cle to the in­side of the first and then top with a third cir­cle of dough that sits be­tween the two rings. Smooth the joins with wet fin­gers.

SEVEN Bake for 10 mins, then re­duce oven tem­per­a­ture to 180°C/160°C fan and bake for a fur­ther 15 mins or un­til pas­try is golden and puffed. Do not open the oven door be­cause it may de­flate. Trans­fer to a wire rack to cool com­pletely.

EIGHT To make pra­line, place chest­nuts on an oven tray lined with bak­ing pa­per and bake for 10 mins or un­til dry. Mean­while, com­bine sugar and ¼ cup wa­ter in a small saucepan. Stir over medium heat, with­out boil­ing, un­til sugar is dis­solved. Bring to the boil and boil un­til syrup turns a tof­fee colour. You may need to oc­ca­sion­ally swirl the saucepan to al­low sugar to colour evenly. Re­move saucepan from heat and add the baked chest­nuts. Stir through and quickly pour onto bak­ing tray. Sprin­kle with sea salt flakes. When cool, use the tip of a knife to crack into small pieces. NINE To as­sem­ble, cut the pas­try in half hor­i­zon­tally. Re­move any un­cooked dough from the cen­tre, if nec­es­sary. Place the bot­tom half on a serv­ing plate and spread the chest­nut puree over the base. Top with whipped cream, then cover with the top. Driz­zle with the melted choco­late and top with the Chest­nut Pra­line. Un­filled pas­try ring suit­able to freeze. Not suit­able to mi­crowave.

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