CHOCOLATEH­AZELNUT PARISBREST

Makes 24

Epicure - - COOKBOOK CRITIC -

• 280 grams chopped hazel­nuts

• Pâte à Choux

• 140 milliliter­s whole milk • 120 milliliter­s wa­ter

• 110 grams un­salted but­ter • 5 grams gran­u­lated sugar • 5 grams fine sea salt

• 130 grams bread flour

• 3 eggs

• In a pot, com­bine milk, wa­ter, but­ter, gran­u­lated sugar and salt be­fore bring­ing it to a boil over medium-high heat.

• Turn down to low be­fore adding all of the flour at once and stir­ring vig­or­ously un­til the dough forms a smooth, stiff ball and a thick skin forms at the bot­tom of pot. Stir for an additional 1 to 2 min­utes to dry out dough. • Trans­fer to stand mixer with pad­dle at­tach­ment and mix on medium till dough is slightly warm to touch. Add eggs one at a time. Fin­ished dough should be firm but not stiff. Fill a pas­try bag with 1/2inch star tip with dough. Pipe 3-inch cir­cles, 2 inches apart, onto the parch­ment.

• Pre­heat oven to 350F/175C. Bake shells till deep golden brown, 20 to 25 min­utes. De­crease tem­per­a­ture to 300F/150C and bake for an­other 15 min­utes. Cool and store.

pra­line cream

• 600 milliliter­s heavy cream • 100 grams sugar

• 75 grams pra­line paste

• 0.7 grams kappa car­rageenan (gelling agent, can find at spe­cialty bake­stores)

• In a large saucepan, use an im­mer­sion blender to blend cream, sugar, pra­line paste and kappa car­rageenan. Bring to boil over medium-high heat. Whisk vig­or­ously for 10 sec­onds, turn off heat and let cream set­tle. Strain with a fine-mesh sieve and re­frig­er­ate overnight to set.

black glaze

• 180 grams dark choco­late • 45 grams coat­ing choco­late • 160 milliliter­s heavy cream • 75 milliliter­s wa­ter

• 75 grams gran­u­lated sugar • 35 milliliter­s glu­cose

• 10 grams co­coa pow­der

• Place cream, wa­ter, sugar, glu­cose and co­coa in a saucepan and bring to boil over medi­umhigh heat. Place both choco­lates in a bowl and pour the boil­ing liq­uid over choco­late. Mix us­ing an im­mer­sion blender un­til glaze is very smooth.

• Us­ing a ser­rated knife, cut the paris-breast shells in half hor­i­zon­tally. Set the bot­toms aside, dip the tops of the shells into the glaze and let ex­cess drip off. Place choco­late side up on parch­ment, sprin­kle hazel­nuts on top and let cool.

• Re­move the pra­line cream from re­frig­er­a­tor and whip on high speed till stiff peaks are formed. Trans­fer mix­ture into pas­try bag fit­ted with a star tip. Pipe a dou­ble ring on each of the bot­tom halves and sprin­kle hazel­nuts on top. • Us­ing an off­set spat­ula, place the tops over the bot­toms and serve im­me­di­ately.

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