Peanut Paris-Brest
– choux pastry,
– peanut-praline mousseline cream,
– peanut praline,
– and a few chopped peanuts.
Materials used
– Micro-perforated silicone baking mat
– Ancel 240 bloom gelatin
– Pastry bags
– Fluted tip
Ingredients
Peanut praline
✔200g peanuts
✔100g powdered sugar
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet gelatin
+
✔150g softened butter
✔150g peanut praline
The recipe
For 5 Paris-Brest
Peanut praline
✔200g peanuts
✔100g caster sugar
Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container.
For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from heat and add flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Gradually add the beaten eggs, mixing well between each egg. Poach the puffs in a circular pattern on a baking sheet lined with silpain. Sprinkle with chopped peanuts and powdered sugar. Bake at 170°C for 35 to 40 minutes (time may vary according to oven). Leave to cool.
Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet gelatin
+
✔150g softened butter
✔150g peanut praline
Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Remove from heat and add gelatin and butter (20g). Place in a cool place. Work the butter into the cooled cream, then add the praline. Mix well.
Assembly
Cut out the choux, poach a little praline with a piping bag and then the mousseline cream with a fluted tip. Place the caps on top and sprinkle with powdered sugar. Decorate with peanuts.
