75 g egg yolk 145 g sugar 4 g salt 225 g T55 flour 7 g baking powder 165 g Beurre de la laiterie de Condé-sur-Vire Elle & Vire® pommade
Almond / Sugar topping
325 g almonds 175 g sucre casson
Choux pastry
250 g water 250 g milk 10 g salt 15 g sugar 200 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat 300 g T45 flour 500 g eggs
Crème pâtissière
750 g milk 160 g egg yolk 140 g sugar 40 g flour 40 g powdered cream
Cold meringue
175 g glucose 105 g egg white
Paris Brest cream
480 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat 480 g praliné croustillant 1000 g pastry cream 260 g meringue à froid
PRALINÉ DÉCOR
480 g praliné croustillant 48 g hazelnut paste 16 g hazelnut oil
The recipe, step by step
1
Breton shortbread biscuit
Mix all of the ingredients together. Spread the mixture 3 mm thick between two sheets of greaseproof paper. Cut out circles 5 cm across.
Bake on a Silpain® at 150°C for 15 minutes.
2
Almond / Sugar topping
Finely chop the almonds (sift to remove any powder or large pieces), then crush the brown sugar slightly and mix everything together.
3
Choux pastry
Bring the water, milk, salt, sugar and butter to the boil. Add the flour and dry out the mixture. Slowly incorporate the eggs in the stand mixer. Remove to a
bowl and refrigerate for 1 hour. Use a No. 9 nozzle to pipe out 7 petals onto the shortbread biscuit (going slightly over the edges of the shortbread), and pipe
out a dot in the centre (30 g in total). Cover with the almond / sugar topping. Bake at 160°C in a fan-assisted oven with the damper closed for 30 minutes.
4
Crème pâtissière
Make a crème pâtissière by a traditional method.
5
Cold meringue
Heat the ingredients to 40°C and whip in a stand mixer fitted with a whisk attachment.
6
Paris Brest cream
Mix the softened butter and praline, add the chilled smooth crème pâtissière, and carefully incorporate the cold meringue.
7
PRALINÉ DÉCOR
8
Assembly
Slice the choux pastry flowers (a little below the middle).
Pipe 50 g of the cream using a No. 9 nozzle. Insert 10 g of the praline decoration in the middle. Chill for a few minutes and then arrange the choux pastry
flower lid on top.
Top with a (10 g) ball of cream, use a melon baller to scoop out a cavity and fill with 5 g of the praline decoration.
Dust the tips of the petals with icing sugar.
Chef's tip
La rondelle de sablé permettra d’avoir un produit qui se tiendra parfaitement à la découpe.
Recipes
