Learn how to make this delectable choux pastry dessert, yum! By the way, did you know it was created to commemorate a 1200km bicycle race from Paris to Brest and back to Paris?
Ingredients:
For the choux pastry:
150 g plain flour
125 ml water
125 ml milk
100 g unsalted butter, cut in small pieces
4 eggs, lightly beaten
1/4 tsp salt
1/5 tsp golden caster sugar
For the crème mousseline:
6 egg yolks
200 g sugar
120 g plain flour
500 ml milk
500 g unsalted butter
150 g hazelnut praline paste
Sifted icing sugar, for dusting
Method :
1. Preheat the oven to 180°C/gas 4. Line a baking tray with baking parchment.
2. To make the choux pastry, sift the flour onto a plate.
3. Pour the water and milk into a saucepan over medium heat. Add the butter in pieces, sugar, the salt and when it has melted bring it to the boil as fast as you can. Remove from the heat and immediately add the flour gradually. Working quickly, return to the heat and beat vigorously with a wooden spoon until the mixture leaves the sides of the pan and becomes smooth and shiny.
4. Allow to cool for a couple of minutes, then whisk in the eggs, a little at a time, beating well between each addition.
5. Spoon the mixture into a piping bag fitted with a large star nozzle.
6. Pipe a 22cm ring onto the prepared baking tray. Then pipe another ring on the inside of the first, positioning it so that they touch. Pipe a third ring on the top of the first two.
7. Brush with beaten egg yolk, then sprinkle with flaked almonds.
8. Place in the oven and bake for 30 minutes until puffed and golden brown. Remove from the oven and leave to cool.
9. To make the crème mousseline, put the egg yolks, sugar and flour into a large bowl and whisk for about two minutes until pale and creamy. (Eric uses a hand whisk.)
10. Pour the milk into a saucepan and bring to the boil. Pour into the egg mixture, a little at a time, whisking until smooth.
11. Pour the cream back into the saucepan and bring to the boil, whisking constantly. Cook gently for about 1 - 2 minutes, whisking all the time.
12. Pour the cream into a large bowl and add to it half of the butter, stirring until melted. Leave to cool.
13. Using an electric whisk, beat in the rest of the butter, followed by the hazelnut praline paste.
14. Place the pastry ring on a serving plate. Using a long sharp knife, slice in half horizontally.
15. Spoon the crème mousseline into a piping bag fitted with a large star nozzle. Pipe the cream over the lower half of the pastry ring. Place the other half on top and dust with icing sugar. Best served on the same day.
For more information: [ Ссылка ]
Enjoy! E x
