MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paris-Brest Choux Puffs - 2
 Categories: Pastry, Dairy, Desserts
      Yield: 2 Servings
 
           CONTINUED FROM PT 1
 
  Stop the mixer when homogeneous. Remove the bowl from
  the mixer and finish kneading by hand until you obtain
  a ball. Transfer the dough on a polyethylene sheet.
  
  Cover with a second acetate sheet and spread with a
  rolling pin to a thickness of 2 or 2.5 mm. The craquelin
  topping shouldn't be too thick in order not to crush the
  choux pastry. If the craquelin is too thick, the choux
  buns won't puff up properly during baking. If too thin,
  you won't get the desired crunchy effect.
  
  Place in the freezer. The craquelin topping will take 30
  or 45 minutes to set. Remove from the freezer and cut
  discs to a diameter of 5 cm.
  
  Place the craquelin discs flat on top of the choux buns.
  Press down gently to make the topping stick to the bun.
  
  Repeat the operation with all the choux puffs and bake
  in an oven @ 170┬░C/340┬░F for about 25 or 30 minutes.
  
  FOR THE CREME PATISSIERE: Organise the necessary
  ingredients.
  
  In a saucepan, bring the milk to a boil.
  
  In a flat-bottomed pastry bowl, tip the egg yolks.
  
  Add the castor sugar and crème pâtissière powder
  (combine together beforehand to avoid lumps).
  
  Combine well with a whisk beating vigorously. Pour 1/3
  of the boiling milk over the egg mixture. Combine with a
  whisk simultaneously.
  
  Add this preparation to the remaining milk. Cook for a
  few minutes until thick.
  
  Add the butter (cut into cubes) to the hot cream.
  Combine until completely incorporated. Transfer into a
  large tray and spread into a thin layer. Cover the
  surface of the cream with cling film. This will allow
  the cream to cool down faster while preventing the
  formation of a crust.
  
  FOR THE CREME MOUSSELINE: Take 350 grams of cold creme
  patissiere. Place in the stand mixer recipient. Add
  the praline paste and whisk until smooth. Using a
  rubber spatula, scrape the sides of the bowl to get
  as much preparation as possible.
  
  Add the soft butter, which has been whipped beforehand.
  Combine with the stand mixer. 2 minutes later, the
  preparation should start to thicken. Stop the mixer and
  remove the whisk.
  
  Remove the bowl and scrape the sides. Set aside. Cutting
  the choux buns: The choux buns should now be cooked.
  
  Cut the large buns in half with a serrated knife. Using
  a pastry cutter, trim the edges of the top part of the
  choux buns for a perfectly neat result. Set aside.
  
  FILLING THE CHOUX BUNS: Pierce the bottom of each small
  choux bun with a knife or a small stainless steel
  nozzle. Fill the choux puffs with hazelnut and almond
  praline paste. I recommend using a piping bag for this
  operation.
  
  ASSEMBLING THE PARIS-BREST: Scoop the praline creme
  mousseline into a piping bag fitted with a large fluted
  nozzle.
  
  Pipe a small swirl of praliné cream on the bottom
  part of each choux puff.
  
  Arrange a praline-filled small choux bun over the cream.
  Press gently to make it stick. Pipe a big swirl of praline
  cream around the small choux until completely hidden.
  
  Arrange the cap on top. Repeat this operation for all
  the choux puffs. Drizzle some icing sugar or Codineig
  sugar over the choux buns.
  
  Arrange the Paris-Brest choux puffs on a nice serving plate.
  
  Author: Thierry Bamas
  
  RECIPE FROM: https://www.meilleurduchef.com
  
  Uncle Dirty Dave's Archives
 
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