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Grace Stevens’ Paris Brest Masterclass Recipe

Paris Brest

Recipe by: Grace Stevens
See more of Grace’s creations: www.gracestevens.co.za

Choux Pastry

250ml water 
130g butter 
10ml castor sugar 
250ml flour 
2ml salt 
2 eggs 
1 egg yolk 
egg wash (an egg beaten with a little milk)
flaked almonds

  1. Place the water, sugar, salt and butter in a medium saucepan. Heat  over a medium heat until the butter melts. Do not boil. 
  2. Remove from the heat and add the flour. Mix well until well combined.
  3. Return to the heat and cook for 1 to 2 minutes until the mixture comes away from the sides of the saucepan.
  4. Allow to cool for 5 to 10 minutes.
  5. Preheat the oven to 200ºC
  6. Prepare two baking trays with baking paper or a silicone mat
  7. Beat the eggs, including the yolk.
  8. Beat a third of the egg into the flour mixture, it will separate, continue until well combined and smooth.
  9. Repeat with rest of egg, but only add enough to form a smooth, loose mixture that will hold its shape. You may not need to add all the egg.
  10. Place the pastry into a piping bag with a French star nozzle.
  11. Pipe rings of pastry onto a prepared baking tray.
  12. Brush with egg wash and sprinkle flaked almonds onto the top of  each ring.
  13. Splash a little water on the baking tray before placing the tray in the  oven, the steam will help to crisp up the pastries. I also put a small  bowl of water on the lower shelf of the oven while I’m heating up the  oven.
  14. Bake for 10 minutes at 200ºC and then turn down the oven to 180ºC  for another 15 minutes. Turn off the oven.
  15. Remove the pastries from the oven, cut each in half like a bagel and  return to the oven to cool. 

 

Praline

100g castor sugar 
50g blanched hazelnuts 
50ml water

  1. Place water and sugar into a medium saucepan. Place over a medium heat.
  2. Stir until all the sugar is dissolved and the liquid is clear. You may have to remove the saucepan from the heat a few times until all the sugar is dissolved. You don’t want the sugar to boil until the liquid is  clear. 
  3. Add the hazelnuts and boil until the sugar turns a good amber colour. This may take 4 or 5 minutes.
  4. Immediately pour the sugar and hazelnuts onto a silicon mat or a greased baking tray.
  5. Allow to cool.
  6. Break up the sugar into smaller pieces and place in a food processor. Blitz until you get fine crumbs. Don’t do it too long, or you will get a paste.
  7. Set aside some crumbs
  8. Continue to blitz the remainder of the praline until a paste forms.

Hazelnut Mousseline

250ml milk 
25g butter 
32g castor sugar 
2ml vanilla extract 
10g corn starch 
10g cake flour 
32 g castor sugar 
60g egg yolk

  1. In a saucepan, combine ¾ cup of the milk, the butter, vanilla and 32g castor sugar, place over a medium heat.
  2. In a medium bowl, whisk the corn starch, flour and 32g castor sugar with the eggs. Add remaining milk and stir well.
  3. When the milk comes to a boil, remove from heat. Whisk half of the hot milk mixture into the egg mixture. Strain the egg yolk mixture back into the saucepan with the remaining milk. 
  4. Return the custard to medium heat and stir until it thickens.
  5. Place in a cling film lined dish and cover with another piece of cling film. Allow to cool in the freezer or the fridge.
  6. When your custard is very cold. Place it into a mixing bowl with a balloon whisk attachment.
  7. Whisk on high for 30secs.
  8. Scrape down the sides of the bowl and whisk again for 30 seconds.
  9. Add 90g of soft butter and 80g of praline and whisk for 1 minute.  Scrape down the sides of the bowl and whisk on high for another  minute until you get a light emulsion.