ParIsbreast pastry
Ingredients
For the pastry
All purpose flour 85gms
Unsalted butter 85gms
Water 1/2 cup
Milk 1/2 cup
Eggs 4
for the topping
Hazelnuts (toasted at 175 degrees for 10 minutes) 1 cup
Almond flakes (toasted at 175 degrees for five-eight minutes) 1/4 cup
Caramel from one cup sugar
Method
For the Praline, pour caramel over the toasted nuts and blend in a mixer.
For the pastry: Put the butter in a non-stick pan.
Add half cup water and half cup milk.
Boil on a medium flame.
Take the pot off the flame and add the all-purpose flour while stirring continuously.
Once well mixed, cook the batter for five minutes, stirring continuously.
Knead the batter well. Once the batter is cool, start adding the whipped eggs, half an egg at a time.
Put the batter into a piping bag with a half inch nozzle at the end.
Take a baking tray lined with silicon paper.
Draw two circles using your baking rings as a guide.
Trace out two touching, concentric circles inside your mark.
Pipe another circle in between the two circles of batter.
Repeat the process for the second pastry.
Brush the batter with milk. Top with almond flakes.
Once the pastry has cooled, slice them into halves with a serrated knife.
Smear the inside of one pastry with hazelnut praline.
Onto this layer pipe, on roses of whipped cream.
On the other pastry smear chocolate ganache.
Pipe on whipped cream roses.
Top off with a generous dose of strawberries.
Place the top halves of the pastry back on.
Shower with powdered sugar.
courtesy Maria Goretti