Cacao ! ∴∵ゞ(´ω`*)♪
I made a chocolate arrangement of Paris-Brest.
It was very tasty with a creamy base of fermented butter and the fragrant mellow aroma of nuts.

0:00 Intro
0:18 Puff pastry
3:15 Almond Glazage Coating
4:24 Custard cream
7:29 Almond and hazelnut praline paste
9:50 Praline chocolate butter cream
10:51 Assembling the Paris-Brest
11:33 Finished
12:02 Tasting
12:56 Cacao notes (comparing roasted nuts and commercial paribusters)

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[Ingredients & Method]

[Puff pastry ]
A - Flour: 40g
A - Cocoa: 5g
B - Milk: 40g
B - Water: 40g
B - unsalted butter: 40g
B - Granulated sugar: 3g
B - Salt: 1g
Whole egg: 80 - 100g
[Method]
1. Combine A and sieve.
2. Put B in a saucepan, bring to a boil, add A and mix well.
Keep mixing with a spatula. When a thin film begins to form on the bottom of the pan, transfer the mixture to a bowl.
Pour the beaten egg mixture into the bowl in several times, keeping an eye on it.
Squeeze with a squeeze bag. In this case, I placed a 5 cm celluloid and squeezed around it.
Preheat the oven to 200℃ for about 15 minutes, then lower the temperature to 170℃ and bake for 25 minutes.

[Almond Glaze]
A - Parterglasse: 100 g
A - Sweet chocolate 64%: 40g
Almond dice: 50g
White sesame oil: 10g
[Method]
Roast the almond dice in a pan or in the oven until lightly browned.
2. Chop A and dissolve in hot water.
Add thick white sesame oil and mix to incorporate the almonds.
Spread around the tart.

[Custard cream]
Milk: 200 ml
Vanilla bean: 1/2
Egg yolks (L): 3
Granulated sugar: 40g
Flour: 20g
Condensed milk: 10g
Unsalted butter: 10g
[Method]
Crack the vanilla, remove the beans, and add to the milk.
Beat egg yolks, add granulated sugar, and mix until white and fluffy (blanching).
Add the flour to the egg yolks and mix lightly.
Bring the milk to a boil and add about 1/5 of the milk to the yolks first, then add more milk as needed. 5.
Scrape the mixture back into the pan and heat over medium heat.
When it begins to harden, stir vigorously.
When the mixture becomes heavy and then lightens, it is ready to cook. 8.
Stir in the butter and condensed milk and let cool.

[Praline Paste ]
Hazelnuts: 100g
Almonds: 100g
Granulated sugar: 200g
Water: 20-30g
[Method]
If the nuts are raw, preheat the oven to 180℃ for 6-8 minutes.
Put the granulated sugar in a pan and add enough water to just moisten the granulated sugar.
Put the pan on the fire and when it turns brown, put the nuts in the pan and when it turns dark brown, put it on a silpat.
When the mixture has cooled and hardened, break it up by hand and mix it with a mixer.
It may stop in the middle, so keep mixing.

[Praline chocolate butter cream]
Creme patissiere: 100g
Praline: 180g
Unsalted fermented butter: 120g
55% chocolate: 20g
Fresh cream 42%: 40g
[Method]
1. Break up the creme patissiere and mix in the praline paste.
2. Soften the butter slightly and mix in the chocolate.
Whip the whipped cream and mix in at the end.


Baking sheet with mesh / Dumar Silpan SN290210
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Silicones spatula
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Small pentode (placed on the gas stove)
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Frying pan Olivia 22cm New Diamond Coating
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Cuisinart Food Processor 1.0L DLC-101J
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Delonghi Convection Oven EOB2071J-5W
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Shinwa radiation thermometer No.73010 with laser point function
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Couverture black chocolate
Valrhona "Equatorial Noir" (55% cocoa)
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VALRHONA Valrhona Fève Manjari 1kg 64% cocoa
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Copper petit pan 10cm
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The above links are using associate links.

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#paris-brest
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