Name: Paris-Brest with Custard Cream
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 14 Portionen
Ingredients: 48 g Vanilla pudding powder; 1 piece Egg yolks; 150 g Sugar; 570 ml Milk; 80 g Peeled hazelnuts; 50 g Almond slivers; 50 g Flaked almonds; Salt; 150 g Butter; 130 g Flour; 3 piece Eggs; 2 tbsp Icing sugar; 100 ml Milk; 100 ml Water; 10 g Sugar; 50 g Butter; 100 g Butter

Cook Time

1 h 45 min

Servings

Difficulty

Medium

Prep Time

90 Min

Preparation (6 steps)

Prepare vanilla pudding

Thermomix® Setting

8 min/212°F/Speed 2 212°F

Add 48 g vanilla pudding powder, 1 egg yolk and 70 g sugar to the mixing bowl and mix for 20 sec/speed 3. Add 450 ml milk and cook for 8 min/100°C/speed 2 without the measuring cup. Transfer the pudding to a bowl and let it cool.

8 min

Prepare nut-almond brittle

Thermomix® Setting

5 sec/Speed 5

Roast 80 g peeled hazelnuts and 50 g almond slivers in a pan without fat. Caramelize 70 g sugar and 2 tbsp water in a saucepan and add the roasted nuts and almonds. Let cool on baking paper. Then add to the mixing bowl and chop for 5 sec/speed 5. Transfer and set aside.

5 sec

Prepare choux pastry

Thermomix® Setting

5 min/212°F/Speed 1 212°F

Preheat the oven to 180 degrees (convection oven 160 degrees). Add 100 ml milk, 100 ml water, 10 g sugar, salt and 50 g butter to the mixing bowl and bring to the boil for 5 min/100°C/speed 1. Add 130 g flour and mix for 20 sec/speed 4. Transfer the dough and let it cool slightly.

5 min

Stir eggs into the dough

Whisk 3 eggs and gradually stir into the cooled dough until a smooth, shiny dough is formed. Line a baking sheet with baking paper and draw a circle (Ø 22 cm). Fill the dough into a piping bag and pipe onto the circle in several layers. Brush with 20 ml milk and sprinkle with 50 g flaked almonds. Bake in the preheated oven for 40 min.

Prepare buttercream

Thermomix® Setting

3 min/Speed 3

Add 100 g butter to the mixing bowl and whisk with the butterfly for 3 min/speed 3 until fluffy. Add the cooled pudding and the nut-almond brittle and mix for 20 sec/speed 3.

3 min

Complete the Paris-Brest

Halve the cooled choux pastry rings horizontally. Fill the cream into a piping bag and pipe onto the lower ring. Place the dough lid on top and sprinkle with 2 tbsp icing sugar.