Part 1: Craquelin
Ingredients
Method- 190g Dark Soft Brown Sugar
- 175g Flour
- 20g deZaan True Gold cocoa powder
- 160g Unsalted Butter (diced)
- Combine all ingredients in a stand mixer fit with a paddle attachment.
- Mix until it forms a paste like consistency.
- Remove from the bowl and bring together by hand.
- Roll out between sheets of parchment paper evenly to approx. 4mm thickness.
- Freeze until firm and then cut out relevant sizes. Keep frozen until used.
Part 2: Hazelnut Praline Mousseline
Ingredients
Method- 375g Milk
- 45g deZaan Terra Rossa cocoa powder
- 75g Hazelnut Praline
- 20g Cornflour/Corn Starch
- 100g Egg Yolk
- 225g Unsalted Butter (diced)
- 6g Bronze Gelatin Sheets
- Add the egg yolk, Terra Rossa cocoa powder & corn starch into a bowl and whisk to combine.
- Bloom the gelatin straining out the excess water and place to one side with the diced butter.
- In a pan, bring milk to a simmer, pour over the contents in the bowl, whisking to temper.
- Transfer the mixture back into the pan and begin to ‘cook out’ until it reaches 84ºC and immediately remove from the heat.
- Add in the softened gelatin, hazelnut praline & diced butter, before using an immersion blender to emulsify. Refrigerate until ready to use.
Part 3: Paris-Brest Choux
Ingredients
Method- 160g Water
- 50g Milk
- 120g Unsalted Butter (diced)
- 25g Caster Sugar
- 155g Flour
- 180g Whole Eggs
- In a pan, combine the water, milk and butter and heat until the liquid begins to simmer.
- Reduce the heat and then add the flour and sugar, mixing well. Allow the ‘paste’ to cook out before removing from the heat.
- Leave to cool for a few minutes.
- Mix the paste with a paddle attachment. Add in the eggs gradually until the choux paste has formed.
- Remove from the bowl and transfer into a piping bag fit with a star nozzle.
- Pipe Paris-Brest to desired size ensuring that they are even and spaced out enough to avoid them touching when baking.
- Place a piece of the portioned craquelin on each and cook at 175ºC/345°F for approximately 20 minutes. Remove from the oven and allow to cool fully before finishing.
Part 4: Assembly
Method- Temper some milk chocolate and coat each Paris-rest, covering the layer of craquelin, adding some additional chopped hazelnuts on top.
- Ensuring the chocolate has fully set, slice them in half horizontally.
- Whip your mousseline to soft peaks and pipe a layer around the base of the Paris-Brest.
- Return the top of the Paris-Brest and serve.
- Recommended storage: refrigerate to a maximum of 6 hours or serve immediately to prevent from softening.
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