Dessert · Season 12

Paris-Brest

Name: Paris-Brest
Yield: 6
Ingredients: 65g caster sugar; 50g plain flour; 50g butter, room temperature; 50g butter; 225g water; 2.5g sugar; 2.5g salt; 90g plain flour; 130g eggs; 250g blanched raw hazelnuts; 175g caster sugar; 2 eggs; 50g plain flour; 50g caster sugar; 300g milk; 100g Hazelnut Praline Paste; 75g butter, softened; 75g thickened cream; 200g 54.5% dark chocolate callets; Callebaut Dark Chocolate Crisp Pearls; gold leaf

Emelia Jackson

Contestant · 14 Jun 2020

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Craquelin

65gcaster sugar

50gplain flour

50gbutter, room temperature

Choux

50gbutter

225gwater

2.5gsugar

2.5gsalt

90gplain flour

130geggs

Hazelnut Praline Paste

250gblanched raw hazelnuts

175gcaster sugar

Mousseline

2eggs

50gplain flour

50gcaster sugar

300gmilk

100gHazelnut Praline Paste

75gbutter, softened

75gthickened cream

Tempered Chocolate

200g54.5% dark chocolate callets

To Serve

Callebaut Dark Chocolate Crisp Pearls

gold leaf

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Caster SugarFlourButterSugarEggsMilkHazelnutThickened CreamSaltDessertCanapé

Recipe by Emelia Jackson, Season 12. Originally published by Network 10 on 14 Jun 2020.

Original on 10 Play ↗