Food for Soul

PARIS-BREST WITH
CHESTNUT PURÉE AND
CHOCOLATE SAUCE

PARIS-BREST WITH
CHESTNUT PURÉE AND
CHOCOLATE SAUCE
PREP + COOK TIME 1 HOUR
(+ COOLING) SERVES 8
½ teaspoon salt
1½ teaspoons caster sugar
1 cup (150g) plain flour, sifted
½ cup (125ml) water
60g unsalted butter, chopped
4 x 60g eggs
¾ cup (150g) sweetened chestnut
purée
1 cup (250ml) thickened cream,
whipped
100g dark chocolate, melted
CHESTNUT PRALINE
100g cooked chestnuts, halved
1/4 cup (60ml) water
¾ cup (165g) caster sugar
½ teaspoon sea salt flakes
1 Preheat oven to 220°C/200°C fan.
Line a large baking tray with baking
paper, then mark a 22cm circle with
pencil. Grease tray and turn paper
upside down.
2 Combine the salt, sugar and flour
in a bowl.
3 Combine the water and butter in
a medium saucepan. Bring slowly to
the boil, allowing the butter to melt
before the water boils. Remove the
saucepan from heat and add the flour
mixture all at once. Stir vigorously
with a wooden spoon to combine.
Return saucepan to a low heat and
cook, stirring vigorously, for about
1 minute or until mixture is smooth
and pulls away from the sides of pan.
4 Transfer the flour mixture to the
bowl of a stand mixer. Beat in three
eggs, one at a time, beating between
each addition (pictured, top right).
Beat the fourth egg in a small bowl
with a fork. Add a little of the egg to
the flour mixture until it’s smooth
and glossy but holds its shape.
5 Spoon the flour mixture into
a piping bag fitted with a 1.3cm
plain tube.
6 Pipe the dough onto the tray,
following the marked line to create
one circle. Add a second circle to the
inside of the first (pictured, below
right) and then top with a third
circle of dough that sits between
the two rings. Smooth the joins
with wet fingers.
7 Bake for 10 minutes, then reduce
oven temperature to 180°C/160°C
fan and bake for a further 15 minutes
or until the pastry is golden and
puffed. Do not open the door
otherwise it may deflate. Transfer
to a wire rack to cool completely.
8 Make chestnut praline.
9 To assemble, cut the pastry in half
horizontally. Remove any uncooked
dough from the centre, if necessary.
Place the bottom half on a serving
plate and spread the chestnut purée
over the base. Top with the whipped
cream, then cover with the top.
Drizzle with the melted chocolate
and top with the chestnut praline.
CHESTNUT PRALINE
Place chestnuts onto an oven tray
lined with baking paper and bake for
10 minutes or until dry. Meanwhile,
combine the water and sugar in
a small saucepan. Stir over medium
heat, without boiling, until sugar is
dissolved. Bring to the boil and boil
until the syrup turns a toffee colour.
You may need to occasionally swirl
the saucepan to allow the sugar to
colour evenly. Remove saucepan
from heat and add the baked
chestnuts. Stir through and quickly
pour onto the baking tray; sprinkle
with sea salt flakes. When cool,
use the tip of a knife to crack
into small pieces.
STEP by STEP
1
It’s important to add eggs one
at a time so they combine
evenly. You may not need all of the
final egg to get the mixture to the
correct consistency (smooth and
glossy and holding its shape).
2 Marking the correct size
circle before piping is
a clever trick to an even round
for your Paris-Brest. Make sure
the paper is turned pencil-side
down before piping!

The Australian Womens Weekly Food 2019

Desserts de Pâques faciles à faire : 30 gâteaux pour se régaler - Cuisine  Actuelle

picture / cuisineactuelle.fr

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