Paris Brest by Chef Gaurav Malhotra, Novotel Hyderabad Convention Centre

For choux paste

Water 500ml

Butter 200gms

Flour 300gms

Eggs 8 no’s

Vanilla essence 10ml

Salt 5gms

Sugar 10gms

Pastry cream

Milk 975ml

Sugar 225gms

Corn flour 70gms

Eggs 4nos

Vanilla essence 7ml

Butter (unsalted) 85gms

Salt 2gms

METHOD OF PREPARATION

For choux paste

Boil water, butter along with sugar and salt.

Add flour and cook for some time and take off from the range.

Add one by one egg along with vanilla essence in the above flour mixture and mix properly.

Put the mixture in the plain nozzle piping bag and pipe into crown shape on the baking tray. Sprinkle some almond flake on the shaped choux paste.

Preheat the oven to 220*c and bake for 25 to 30 min.

When cooking is complete, remove from the oven and leave to cool.

For pastry cream

Boil milk along with sugar, mix in corn flour, eggs, vanilla essence and salt, continue stirring with a whisk.

When the mixture get thick remove from the range and add butter, cool it

When the pastry cream is cooled add whipped cream and hazelnut paste on that.

Assemble

Using a serrated knife, cut the Paris Brest in half crosswise.

Pipe the mixer on lower part of Paris Brest. On the of top the cream, place the upper part of Paris breast

Garnish with roasted hazelnut on Paris Brest. Drizzle icing sugar over the Paris-Brest cake.

Comments

0