Paris Brest (Paris Brest with Praline Cream) | KAZUAKI EGUCHI / Chocolate Pro: Chocolatier Chocolate's recipe transcription

Sift the flour (for dough) and set aside.

Put unsalted butter (for the dough) in a heat-resistant container and add water.
Cover with plastic wrap and microwave at 600W for 90 seconds.
Mix until no unsalted butter remains melted.

Add 1 to 2.
Use a spatula to mix well and form into a clump.
Heat in a 600W microwave for 30 seconds.
mix well.
Heat again in the microwave at 600W for 30 seconds and mix well.
Add half the beaten eggs and mix well until well combined.
Add remaining eggs.
Mix well until the dough and eggs are well combined and come together.

On a baking sheet lined with parchment paper, use a 15cm diameter round cutter to mark a ring in the flour as a guide.
Put step 3 into a piping bag and squeeze the choux pastry onto the guide lines.
Squeeze the filling around the inside of the squeezed choux pastry.
Squeeze another circle on top of the two piped choux pastries.
Squeeze the remaining choux pastry into equal sized circles around the edges.
Top with sliced almonds.
Put powdered sugar into a tea strainer and sprinkle it over the choux pastry.
Bake in a preheated oven at 190°C for about 35 minutes.

Place egg yolks in a bowl and add granulated sugar.
mix well.
Sift in the cake flour (for the custard cream).
Mix until thoroughly combined and no flour is visible.
Add milk and mix.
Heat in a 600W microwave for 30 seconds and mix well with a whisk.
Repeat this process about 7 times, stirring well after each heating.

高温になっている5をラップを敷いたバットに広げる。
上からラップを貼り付ける。
冷凍庫で30分、その後冷蔵庫へ入れて冷やす。

Place 6 in a bowl.
Beat well with a rubber spatula until smooth.
Add a little of the custard cream to the almond praline paste in a bowl and mix well.
Once well mixed, pour it back into the bowl of custard.
Mix well until smooth.
Mix the room temperature unsalted butter (for the custard cream) with a rubber spatula, pressing it down against the bowl, until creamy.
Take some of the custard cream and add it to the bowl with the unsalted butter (for the custard cream).
Switch to a whisk and mix well.
Once the two creams have been mixed, add the remaining custard cream to the bowl of unsalted butter (for the cream) and mix well.
Place in a piping bag fitted with a nozzle.

Cut ring 4 in half horizontally.
Place the bottom part on a plate and squeeze #7 around it.
Cut the small, round choux pastries baked in step 4 in half and place them evenly on top of step 7.
Squeeze number 7 to the left and right in a knitting motion, straddling the small choux pastry.
Cover with halved choux pastry.
Sift powdered sugar over the top and it's done.