Hazelnut Cocoa Paris-Brest
Paris-brest choux with hazelnut praline mousseline and craquelin.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Piping bag
- Piping nozzle
- Cookie cutter
- Rolling pin
- Kitchen scale
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Freezer
- Refrigerator
- Chef's knife
- Cutting board
- Bread knife
- Cooling rack
- Plate
Ingredients
- 190g Dark Soft Brown Sugar
- 175g Flour
- 20g deZaan True Gold cocoa powder
- 160g Unsalted Butter (diced)
- 375g Milk
- 45g deZaan Terra Rossa cocoa powder
- 75g Hazelnut Praline
- 20g Cornflour/Corn Starch
- 100g Egg Yolk
- 225g Unsalted Butter (diced)
- 6g Bronze Gelatin Sheets
- 160g Water
- 50g Milk
- 120g Unsalted Butter (diced)
- 25g Caster Sugar
- 155g Flour
- 180g Whole Eggs
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