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Coffee and Peanut Paris Brest
- Steps
- Ingredients
Steps
- Pre-heat oven to 200°C.
- For the Pate-a-Choux, combine water, milk and butter in a medium saucepan over a medium heat.
- When butter has fully melted, remove from heat and add flour all at once, stirring vigorously until full combined.
- Return saucepan to medium heat and mix until the dough comes away from the edges and forms a ball, around 2 minutes.
- Transfer dough to the bowl of a stand mixer, fitted with a paddle attachment. Mix on low speed for 2 minutes or until the dough is no longer hot.
- Increase stand mixer speed to medium and add eggs one by one, waiting for the dough to recombine before adding the next.
- Transfer the dough to a piping bag fitted with a ½ inch round tip and place in fridge for 5 minutes.
- Line 2 large baking trays with baking paper, dot a small amount of dough in each corner of the baking paper to adhere the paper to the trays.
- Holding the pastry bag vertically over the baking paper, pipe at least 4 wreaths of dough 15cm in diameter.
- Transfer to the oven and bake for 15 minutes, then reduce oven temperature to 180°C and bake for a further 15 minutes. Do not open the oven door at any point.
- Once cooked, turn off oven and allow to cool for 10 minutes inside the warm oven. Then transfer to a wire rack and allow to cool for another 10 minutes. Set aside to serve.
- For the Coffee Mousseline, combine 200ml of milk and coffee beans in a large saucepan over medium heat. Bring to a slight simmer then remove from heat.
- Meanwhile, whisk together sugar, cornflour and egg yolks together in a bowl until pale.
- Strain the coffee infused milk into a jug, discard coffee beans. Add a third of the milk into the egg yolk mixture, whisking constantly while adding. Whisk for 20 seconds. Add the remaining milk, whisking constantly.
- Return the mixture to the same saucepan. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes.
- Once thick, place on a large baking tray and press a layer of cling wrap over the top to prevent a skin forming and place in the fridge for 15 minutes or until cool.
- Meanwhile, add butter to a mixing bowl and using a hand mixer, whip until pale and fluffy, about 2 minutes.
- Remove coffee cream from fridge and stir to loosen. Add a third of the mixture to the whipped butter. Beat with a hand mixer on medium speed for 10 seconds. Add remaining coffee cream and beat for 30 seconds.
- Combine remaining 90ml milk with coffee grounds in a small saucepan over medium heat. Once hot, turn off heat and allow grounds to infuse for 5 minutes.
- Strain milk through a cheesecloth into a shallow container and transfer to the freezer to cool for 5 minutes. Once cool, add milk to coffee mousseline and beat on medium speed to incorporate.
- Transfer mousseline to a piping bag fitted with a ½ inch star tip and set aside in fridge for plating.
- To make the Peanut Praline Paste, add peanuts to a fry pan and lightly roast for 5 minutes over high heat, stirring occasionally.
- Add sugar to a saucepan over high heat and allow caramel to form. Move the saucepan in a circular motion to fully combine sugar.
- When all sugar crystals have dissolved and the caramel is a deep amber colour, add peanuts to the saucepan and combine with wooden spoon.
- Spread the caramel coated peanuts over a baking tray lined with a silicon mat. Transfer to the freezer to cool for 10 minutes.
- Once cool and solid, break into shards and add to a food processor. Blend for 10 minutes on high or until a thin paste is achieved. If the praline is not turning to liquid, add vegetable oil 1-2 tablespoon at a time, blending for 2 minutes after each.
- Transfer praline paste to a piping bag fitted with a ¼ -inch round tip and set aside at room temperature fridge for plating.
- To serve, carefully slice the pate-a-choux in half horizontally. Set the top aside.
- Pipe the praline paste around the choux twice. Over the praline paste, pipe a generous amount of coffee mousseline around the choux once.
- Return the top of the choux and dust with icing sugar to finish.
