Chocolate paris brest: this is the cake of your dreams!

Name: Chocolate paris brest: this is the cake of your dreams!
Uploaded: 2019-10-07T11:45:22Z
Duration: PT218.520S
Channel: Food Inspiration

published on 7 October, 2019 at 13:45

This dessert is a work of patisserie art, with crispy almond-topped choux pastry encasing mounds of silky chocolate cream!

INGREDIENTS

For choux pastry

125g water

125g milk

125g butter

4g salt

150g flour

4-5 eggs

1 egg white, for cleaning

50g sliced almonds

For chocolate cream

100g corn starch

1l milk

400g granulated sugar

150g sifted cocoa

1 tsp vanilla extract

100g butter, chilled and diced

METHOD
Heat the water, milk, butter and salt in pot on medium heat until the butter has melted.
Then reduce heat and add flour. Stir with a wooden spoon until you get a thick dough. Transfer the dough to the mixer and add eggs one by one. Put the dough into a pastry bag.
Line two baking sheets with parchment paper. Pipe circles and bake at 200°C/390°F for 15 min, then reduce temperature to 180° C/350°F and bake another 35 minutes.
Add 850g milk, cocoa, sugar and vanilla extract to the pan. Place on medium heat. Heat for 5-7 minutes. In the bowl mix the remaining milk and corn starch until dissolved. Add the mixture to the pan and whisk until the cream thickens.
When everything is ready, add oil. Let cream cool for 3-4 hours.
Mix chilled cream with a spatula to make them fluffy and transfer to a pastry bag. You can also beat it in the mixer for a few seconds.
Cut the first piece in half using a serrated knife lengthwise. Put it on a plate and fill 1/3 of the chocolate cream. To make a small hole on the underside of the second curl. Insert the tip of the dough bag into the hole. Put it over the first teapot. Put on it the last 1/3 of chocolate cream and cover with the remaining half of custard.

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