Recipes
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Hazelnut Praline's Paris-Brest
Recipe for forty Paris-Brest
Ingredients
- Ready to fill Paris-Brest
- Favorite Almond / Hazelnut Barry Praline
- Raw whole hazelnuts
- Premium cold custard
- 1 disposable Comfort XL pastry bag
- 1 douille cannelée ??
Recipe
Preheat the oven to 180 ° C. On a baking sheet, place your raw hazelnuts then roast them in the oven for 15 to 20 minutes.
Beside, in a bowl, prepare the praline pastry cream, mixing the cold powder with water until you obtain a smooth and light cream (for 400g of pastry cream you need 1 liter of water). Add 100g of hazelnut almond praline and mix off the heat.
Cut your Paris-Brest choux pastry in half and garnish them generously with praline pastry cream using a pastry bag and douille cannelée ??
Add the dripping praline and roasted hazelnuts on top. Place the Paris Brest hat and decorate with roasted hazelnut skins, whole hazelnuts and praline.
It's ready !
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Pistachio Paris-Brest
Recipe for forty Paris-Brest
Ingredients
- Paris-Brest ready to fill
- Sevarome pistachio paste
- Whole pistachios
- Pistachio powder
- Premium cold custard
- 1 disposable Comfort XL pastry bag
- 1 douille cannelée ??
RecipeIn a bowl, prepare the pastry cream with the pistachio paste, mix the powder with water until a smooth and light cream is obtained (for 400g of pastry cream you need 1 liter of water). Add 100g of pistachio paste and mix off the heat.
Cut your Paris-Brest choux pastry in half and garnish them generously with pistachio pastry cream using a pastry bag. Add on top of the pistachio paste that you have previously melted in the microwave for a few minutes and whole pistachios for a crunch.
Place the Paris Brest hat and decorate with pistachio powder.
It's ready !
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Apricot and pecan nut's Paris-Brest
Recipe for forty Paris-Brest
Ingredients
- Paris-Brest ready to fill
- Apricot puree (or another fruit puree)
- Chopped pecans
- Icing sugar
- Neuschnee (optional for the decor)
- Pecan kernels
- Premium cold custard
- 1 disposable Comfort XL pastry bag
- 1 douille cannelée ??
RecipeIn a bowl, prepare the pastry cream with the pecan nut paste, mixing the powder with water until you obtain a smooth and light cream (for 400g of pastry cream you need 1 liter of 'water).
Next, prepare the pecan paste, mixing 200g of pecans and 100g of icing sugar until you obtain a pecan paste. Add 100g of this paste to the pastry cream and mix off the heat.
Cut your Paris-Brest choux pastry in half then garnish with apricot puree and then generously with pecan nut paste pastry cream.
Add whole pecans on top for crunch. And put down the Paris-Brest hat, ending with Neuschnee and pecans.
It's ready !
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Lemon Meringue Pie
Recipe for a hundred mini lemon meringue pie
Ingredients
- Sweet fluted tartlet base ready to fill
- Lemon curd
- Italian meringue preparation
- Blowtorch (optional)
- 1 disposable Comfort XL pastry bag
RecipeIn a bowl, prepare the lemon curd. Mix the lemon maker with water until a homogeneous preparation is obtained. Pour this lemon cream into your tart shells. For cooking, let it cook for the time indicated on the box.
Take out of the oven, let cool. Beside, prepare your meringue. In the bowl of the food processor, place the meringue powder with water and whisk until you obtain a bird's beak (bec d'oiseau), a sign that your meringue is ready.
Place it on your lemon tart using a pastry bag, then put it in the oven for a few minutes (with the grill option at 200 ° C) or use a torch to brown the top.
It's ready !
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Floating island
Ingredients
- Powdered egg white
- Express custard preparation
- Half-sphere silicone mold
- Old-fashioned caramel topping
- Grease bomb
RecipeIn the bowl of your mixer, dilute the egg white preparation with water, mounting the egg white with a little powdered sugar until you get a firm consistency, with the bird's beak (bec d'oiseau ?) (For 1kg of egg white, you need 130g of powder and 87cl of water).
Place the egg whites in your pre-greased silicone mold, smooth the surface. For cooking, cook for 3 minutes in an oven preheated to 180 ° C. Let cool then delicately unmold.
Serve on a plate with custard and caramel topping.
It's ready !
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White chocolate and raspberry cheesecake
Ingredients
- Raspberry puree
- Bavarian Alaska express white chocolate
- Pink biscuits from Reims
- Butter
- Springform pan with hinge
RecipeIn a bowl, prepare the biscuit base by mixing rose de Reims biscuit powder and a little melted butter. Place this preparation at the bottom of the springform pan.
Next, prepare the Bavarian mousse. In a bowl, dilute the white chocolate preparation with lukewarm water (20-25 ° C). For 200g of preparation, you need 30cl of water and 1000g of whipped cream to add several times to the preparation.
Then add raspberry puree to the mousse and pour it over the biscuit base. Reserve at least 4 hours in the refrigerator.
For the decoration, you can opt for fresh raspberries, or white chocolate.
It's ready !