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