Paris-Brest Nugget

Paris-Brest Nugget

Level:
Medium

Choux Pastry

Used products: Choux Pastry

  • 2.6 oz
    Whole milk
  • 2.6 oz
    water
  • 0.1 oz
    fine sugar
  • 0.1 oz
    salt
  • 2.1 oz
    fresh butter

Preparation: Choux Pastry

Boil

Used products: Choux Pastry

  • 3.0 oz
    T45 flour

Preparation: Choux Pastry

Pour and dry out with

Used products: Choux Pastry

  • 5.5 oz
    whole egg(s)

Preparation: Choux Pastry

Add

Pipe one chou Ø4 cm and some small choux Ø1.5 cm. 
Bake at 170˚C for 45 minutes.

 

Pecan Praline Mousseline (4cm chou)

Used products: Pecan Praline Mousseline (4cm chou)

  • 6.0 oz
    Whole milk
  • 1.1 oz
    egg yolks
  • 0.4 oz
    fine sugar
  • 0.4 oz
    custard powder
  • 1.4 oz
    fresh butter

Preparation: Pecan Praline Mousseline (4cm chou)

Make a pastry cream    

Used products: Pecan Praline Mousseline (4cm chou)

Preparation: Pecan Praline Mousseline (4cm chou)

Pour on

Mix. 
Cool the mousseline quickly in the freezer.
Whip the cream in the mixer.
Fill the 4cm chou.

 

Praliné Pécan Filling (1.5 cm chou)

Fill the small chou with Praliné Pécan Texas.

Puffed Pecan Meringue

Used products: Puffed Pecan Meringue

  • 4.4 oz
    egg white
  • 2.3 oz
    fine sugar

Preparation: Puffed Pecan Meringue

Beat

Used products: Puffed Pecan Meringue

  • 4.6 oz
    icing sugar
  • 1.4 oz
    ground roasted pecans

Preparation: Puffed Pecan Meringue

Sift 

Mix the 2 preparations together. 
Pipe onto a Silpat mat using a Ø12mm nozzle.
Bake at 130°C for 1 hour.

 

Pecan Crumble

Used products: Pecan Crumble

  • 3.5 oz
    fresh butter
  • 3.5 oz
    flour
  • 3.5 oz
    raw sugar
  • 3.5 oz
    ground roasted pecans
  • 15.4 gr
    salt

Preparation: Pecan Crumble

Rub together to form the consistency of fine breadcrumbs.

Sift. 
Then bake at 150˚C for 30 minutes.

 

Assembly

Preparation: Assembly

Fill the 4 cm chou with the Pécan Praliné mousseline and add the small chou with the Praliné Pécan Texas filling. 
Cover the chou with Praliné Pécan Texas mousseline. 
Attach the meringue and crumble fragments. 
Spray with a Grand Caraque sauce (50% butter with 50% tempered Grand Caraque chocolate).  
Then spray with a gold alcohol solution and dust with golden cocoa powder (100 g cocoa powder with 1 g gold powder).
Add a black truffle shaving.