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Beth's Paris Brest with Nutella Cream
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BETH'S PARIS BREST RECIPE
Serves 6
FOR SHELLS:
1 cup (120 g) of flour
½ tsp (2.5 ml) of salt
2 tsp (10 ml) sugar
10 tbsp (150 g) butter
1 cup (240 ml) of water
4 large eggs, lightly beaten
1/3 cup (50 g) sliced raw almonds
FOR PASTRY CREAM:
2 cups (480 ml) milk
vanilla bean, seeds and bean
4 egg yolks
2 tbsp (30 ml) sugar
3 tbsp (45 ml) cornstarch also know as corn flour or maize starch. Can also sub with arrowroot 1:1 ratio or ¼ cup (30 g) of flour will work too.
3 tbsp (45 ml) Nutella
1 tbsp (15 g) butter
METHOD:
Preheat oven to 400F (200C) degrees. Line a sheet pan with parchment paper and set aside.
Mix together the dry ingredients. Set aside.
Place water and butter in a pan and bring to a boil. Remove from the heat and with a wooden spoon stir in your flour mixture, until it turns into a ball and pulls away from the sides. Allow to cool slightly and then quickly stir in the 4 beaten eggs, it will be hard to combine and slimy at first but not to worry keep stirring and it will come together into a sticky paste. Allow to cool slightly.
On parchment paper trace a 2 ¼ inch rings with a pencil and a biscuit cutter or glass. Flip the parchment over and now you have a guide to assure your circles are uniform.
Transfer the dough into a pastry bag, fitted with a ½ inch round tip. Pipe out 2 ¼ inch rings and top with another ring. Form into place with a wet spoon or wet fingers. As dough cools it's less sticky and easier to handle! Top with a sprinkle of sliced raw almonds.
Bake 400F/(200 C) 15 mins. D NOT OPEN DOOR. Then reduce oven to 350F (176 C) and bake for another 35 mins. Once golden brown and puffed, turn oven off, open door. Make small incisions (1/2 inch) in the side of each ring to release the steam. Keep door propped open a bit for 10 minutes.
In a heat safe bowl add the egg yolks, sugar and cornstarch, whisk until a smooth paste forms. Set aside.
Then in a large saucepan heat milk, vanilla paste and bean until simmering. Strain out the bean. Allow to cool slightly. Add the warm milk slowly to the egg mixture whisking all the while until combined. Wash out the sauce pan.
Pour egg mixture into the washed out saucepan. Heat custard on medium high until boiling, whisking all the while until thickened. Remove from heat. Allow to cool slightly. Add the Nutella. Stir with a whisk until smooth. Add the butter, whisk until smooth. Transfer to a shallow container, cover with plastic wrap and refrigerate until ready to use.
Once pastry rings are cooled. Slice pastry rings in half. Keep top right side up. Place bottom cut side up.
Transfer Nutella cream to a pastry bag fitted with a star tip. Pipe little star mounds all along the inside of the bottom ring, top with top ring and dust with powdered sugar. Keep refrigerated until ready to serve.
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