Paris-brest

Name: paris-brest
Total time: 60 min
Yield: 8
Ingredients: 150 gram hazelnut for the praliné; 150 gram sugar for the praliné; 1 vanilla bean for the pastry cream; 250 milliliters milk for the pastry cream; 50 gram sugar for the pastry cream; 2 egg yolk for the pastry cream; 2 tablespoon flour for the pastry cream; 100 milliliters milk for the batter; 100 gram butter for the batter; 1 tablespoon sugar for the batter; 100 gram flour for the batter; 4 egg for the batter; 300 gram butter for the butter cream; 2 tablespoon powdered sugar for the butter cream; 1 tablespoon powdered sugar for the butter cream

Ingredients

Directions

Preheat the oven to 210ºC. Roast for the praliné the hazelnuts in a dry, hot frying pan and keep separate.
Heat the sugar with a dash of water in a thick-bottomed pan until a golden brown caramel is formed. Mix in the hazelnuts and pour the hazelnut praliné onto baking paper. Allow to cool. Break into pieces, grind in a food processor and keep separate.
Bring the vanilla juice with the milk and half the sugar to the boil for the pastry cream. Stir in the egg yolks with the rest of the sugar and mix in the flour.
Pour a little milk into this mixture, pour it into the pan and stir well. Cook gently for 3-4 minutes with stirring.
Pour the pastry cream onto a baking tray that has been rinsed with water, cover with cling film and allow to cool.
Bring the milk with 100 ml of water, the butter, sugar and 1/2 teaspoon of salt to the boil for the pastry batter. Stir in the flour and cook for 3-4 minutes.
Remove the pan from the heat source and stir in the eggs one by one until the batter shines.
Fill the piping bag with smooth nozzle with this batter and spray large circles on a baking sheet covered with baking paper. Spray the same circle on top of the first circles.
Bake the rings in the oven in 25-30 minutes until golden brown and done. Allow to cool in the oven.
Beat the butter with 2 tablespoons of powdered sugar for the butter cream. Put the pastry cream in portions through the butter cream and mix in the praliné.
Cut the puffs with a knurled knife horizontally in half. Fill the piping bag with serrated nozzle with the pastry cream and spray it on the bottom layer of the rings.
Put the top parts on and dust the Paris-Brest generously with icing sugar.