MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Paris-Brest Choux Puffs - 1
Categories: Pastry, Dairy, Desserts
Yield: 2 Servings
MMMMM------------------------CHOUX PASTRY-----------------------------
125 g Milk
125 g Water
100 g Unsalted butter
pn Salt
160 g Flour
250 g Eggs
Cold milk (for the finish)
MMMMM---------------------CRAQUELIN TOPPING--------------------------
100 g Unsalted butter; soft
125 g Castor sugar
125 g Flour
MMMMM----------------------CREME PATISSIERE---------------------------
500 g Whole milk
100 g Castor sugar
100 g Egg yolks
50 g Crème pâtissière powder
100 g Unsalted butter
MMMMM------------------PRALINE CRÈME MOUSSELINE-----------------------
375 g Creme patissiere; cold
250 g Unsalted butter; soft
180 g Favorites almond & hazelnut
- praline paste
MMMMM---------------------------FINISH--------------------------------
Codineige decorating sugar
Before starting this Paris-Brest Choux Puffs recipe,
organise the necessary ingredients for the choux pastry.
Sift the flour over a large bowl. The will avoid the
formation of lumps.
In a saucepan, place the water, milk, butter and salt.
Bring to a boil.
When the preparation starts boiling and the butter has
completely melted, pour over the flour and combine with
a spatula.
Combine until homogeneous. The resulting dough is called
"panada".
Place the dough in a saucepan... Dry off the panada on
the heat, stirring with a spatula until the dough comes
away from the sides of the saucepan.
Return the dough to the bowl and add the eggs in several
batches. Beforehand, beat the eggs together for a
homogeneous consistency, then pass through a sieve to
remove the chalazae.
Combine with a spatula until the eggs are completely
incorporated. At this stage, the pastry is too thick and
will break apart easily.
Soften the pastry with a little cold milk until smooth
and glossy.
The choux pastry is now ready to use. The smooth
consistency of the pastry will ensure it is easy to
pipe.
PIPING THE CHOUX BUNS: Pipe the choux buns on a Silpat
baking mat, placed on top of a Silichef XL perforated
baking sheet. Use a plain 1cm nozzle.
Pipe 12 choux buns with a diameter of 4.5 cm. On a
separate sheet lined with a silicone mat, pipe smaller
buns with a diameter of about 2 cm.
Make at least 12 small choux puffs. Don't hesitate to
make a few extra ones to be safe. Set aside. At this
stage, the pastry can be set aside at room temperature
for one hour maximum.
FOR THE CRAQUELIN TOPPING: Tip all the ingredients in
the stand mixer bowl.
Knead these ingredients with the flat beater without
incorporating any air. Make sure you do not knead the
ingredients excessively.
CONTINUED TO PART TWO
Author: Thierry Bamas
RECIPE FROM: https://www.meilleurduchef.com
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