Cooking Chef
For the praline paste:200g hazelnuts, whole and skin on 40g almonds, whole and skin on 60ml water 250g caster sugar For the crème patissiere:4 egg yolks, room temp 30g sugar 20g cornflour 250ml whole milk 250ml whipping cream 1 tsp vanilla extract 90g unsalted butter, cubed and cold For the praline mousseline60g praline paste 90g unsalted butter, cubed and at room temp For the choux pastry:150ml water 30ml milk 50ml unsalted butter salt, to taste 120g bread flour 3 eggs slivered almonds, as neededTo FinishIcing sugar, as needed
1 - Preheat the oven to 170°C and line a baking tray with parchment paper.2 - To make homemade praline paste, add the hazelnuts and almonds to a baking tray and place in a preheated oven at 170ºC for 12-15 minutes until toasted and golden.3 - Remove from the oven, then wrap the toasted nuts in a tea towel. Rub to remove the skin from the nuts and set aside.4 - Fit the heat shield to the Cooking Chef machine head and fit the stir tool. Attach the Cooking Chef XL bowl to the machine.5 - Add the water and sugar into the bowl and fit the splash guard. Cook at 160ºC on speed Stir 1 for 2 minutes until the sugar has dissolved.6 - Remove the splash guard and cook at 180ºC, speed off, for 15 minutes until the sugar thickens and colours. 7 - Add the toasted hazelnuts and almonds into the bowl, then quickly stir with a spatula or wooden spoon until combined.8 - Empty the coated hazelnuts and almonds to a silicone mat before the mixture solidifies, then fold the mat over and press down to create a flat layer of praline. Set aside to cool and harden.9 - Remove the stir tool and assemble the Food Processor attachment to the high-speed outlet with the knife blade fitted.10 - Break the praline into pieces and add the praline pieces into the Food Processor bowl.11 - Secure the lid in place and pulse until fine crumbs formed.12 - Mix on speed max for 1 minute until a paste forms, then scrape the paste into a small bowl and set aside.13 - For the praline mousseline, first make the crème pat.14 - Fit the creaming beater and add the egg yolks, sugar and cornflour into the Cooking Chef bowl. Mix on speed 1 for 30 seconds until combined.15 - While the machine is running, gradually add the milk, cream and vanilla extract into the bowl. Fit the splash guard and cook at 85ºC on speed Min for 7 minutes until thickened.16 - Keep the machine running and add the butter into the bowl and mix on speed 1 for 1 minute until smooth.17 - Place a sieve over a large mixing bowl, then strain the mixture from the Cooking Chef bowl into the mixing bowl. Cover and refrigerate for 30 minutes.18 - Whilst the crème pat is cooling, make the choux pastry.19 - Set up the Cooking Chef with the clean bowl and creaming beater.20 - Add the water, milk, butter, and salt into the Cooking Chef bowl, then cook at 104ºC on speed Stir 1 for 1 minute until the butter has melted.21 - Add the flour and cook at 104ºC on speed stir 3 for 2 minutes until the mixture thickens. Then mix on speed 1 for 2 minutes until thoroughly combined. While the machine is running, gradually add the eggs and mix on speed 3 for 2 minutes until glossy, then transfer the mixture into a piping bag.22 - Preheat the oven to 180ºC.23 - Add a large circle nozzle or cut the end of the piping bag off with scissors so there is hole of roughly 4 cm.24 - Draw a 25cm circle onto the parchment paper, then turn the paper over on the baking tray. This will act as a guide for piping. Holding the filled pastry bag at a 90º angle, apply steady downward pressure and slowly pipe the first ring of choux along the traced circle.25 - Pipe a second ring of choux inside the first ring, making sure that the two rings are touching one another. 26 - Pipe a third, final ring of choux on top of, and nesting in the groove between, the two piped rings.27 - To smooth out the surface of the dough, dip a finger into cold water and gently pat down any bumps. Scatter the top with the almonds and press down to ensure they are stuck in place.28 - Bake at 180ºC for 15-17 minutes, then reduce the heat to 170°C to prevent the almonds from burning.29 - Reduce the oven to 170ºC and bake for a further 10-15 minutes until well risen and golden.30 - Remove from the oven and turn the heat off, then gently use a skewer to make a hole in the base. Place back in the oven and allow the choux pastry to sit in the oven switched off with the door ajar to dry out.31 - To finish the praline mousseline, fit the Cooking Chef bowl and Whisk tool.32 - Add the chilled crème pat and the praline paste, then mix on speed 6 for 20 seconds until combined.33 - While the machine is running, gradually add the butter into the bowl. Mix on speed 5 for 5 minutes until the cream soft and airy, then mix on speed Max for 2 minutes until well combined.34 - Transfer the mixture into a piping bag fitted with a medium open star nozzle. Place in the fridge until ready to use.35 - To assemble the Paris-Brest, carefully sliced the cooled ring of choux pastry in half horizontally with a serrated knife.Tip: The tip of the knife should be in the centre of the choux ring hole (do not try to slice the ring like a cake).36 - Pipe a large rosette of crème mousseline on to cover the choux pastry base, then place the top half on top.37 - To finish, dust with icing sugar.