Paris-brest with rasberry praline3h30 Serves 8 persons
You will need
- The craquelin: 20g semi-salted butter 25g wheat flour , 25g brown sugar
- The Rasberry praline heart: 80g raspberry praline
- The choux pastry: 75g wheat flour , 60ml milk, 2 eggs 50g butter, 60ml water, 2g salt, 4g sugar
- The diplomat cream with rasberry praline: 15cl whole milk, 25g egg yolks, 10cl whole liquid cream, 25g sugar, 1 small vanilla bean, 30g cornstarch, 50g mascarpone, 100g raspberry praline, 2g gelatine
1 The craquelin
For the craquelin, combine the semi-salted butter, brown sugar and flour.
Then spread the dough between two sheets of greaseproof paper 3mm thick.
Arrange the dough discs on a Silpat sheet and put them in the freezer.
Work the dough with your fingertips like a crumble.
Cut small discs of dough using a pastry sleeve.
Divide the raspberry praline into 8 small silicone domes and put in the freezer.
2 The choux pastry
Preheat the oven to 250°C.
Place the water, milk, salt, sugar and butter in a saucepan. Bring to a boil.
Add the sifted flour all at once. Stir well for 5min until the dough comes away from the wall.
Remove from the heat and let cool for a few minutes. Add the eggs one at a time, stirring vigorously.
Form 8 cabbages using a crown-shaped socket pocket. Arrange cracker discs on each.
Put the cabbages in the oven for 30 minutes at 180°C. Do not open the door before 20min of cooking
Once the cabbages are ready, let them cool before opening the crown in half.
3 The Diplomat Cream : step 1
Place the food processor bowl, with the liquid cream poured into it, and the whip in the freezer for 20 minutes (the time it takes to prepare the custard). Soften the gelatin for 10 minutes in cold water.
In a saucepan, boil the milk with the vanilla.
In a bowl, blanch the egg yolks and sugar.
Add cornstarch and mix well.
Once it’s all mixed together, here is the result.
Pour the boiling milk into the machine, stirring well.
Once the mixture is made, put it back on the fire.
Warm up the appliance while stirring continuously to avoid lumps.
Once the cream has thickened after boiling, add the gelatins, stirring vigorously.
Allow to cool at room temperature to 30°C in a wide dish.
4 The Diplomat Cream: Step 2
Remove the food processor bowl (with the cream) and whisk from the freezer.
Add the mascarpone and raspberry praline to the food processor.
Whip liquid cream and firm mascarpone.
Keep this whipped cream in a bowl in the refrigerator.
In the food processor bowl, whip the pastry cream with a spoonful of whipped cream until smooth.
Finally, add the remaining whipped cream and gently fold it into the Maryse by lifting and turning the bowl.
Pour immediately into a pastry bag fitted with a pastry tip. Set aside in a cool place overnight.
Place the Diplomat Cream in a pocket, poach the cream in each cabbage.
Place a praline insert in each cabbage, cover again with Diplomat Cream.
Close the Paris Brest with the top of the cabbages. Sprinkle with icing sugar.
5 Confection and assembly
Pictures of the 4 parts
- The craquelin
- The Rasberry praline heart
- The choux pastry
- The diplomat cream with rasberry praline
and assembly are visible in the attached pdf document:
Download the recipe