D’Affinois Hazelnut Paris Brest By Anna Polyviou
Ingredients
CHOUX PASTRY
- Water : 100g (100ml / 1/3 cup + 1tbsp)
- Milk : 100g (100ml / 1/3 cup + 1tbsp)
- Caster sugar : 10g (2tsp)
- Unsalted butter : 80g (1/3 cup)
- Salt : 1g (1/4 tsp)
- Plain flour : 120g (¾ cup + 2 tbsp)
- Whole eggs : 3 (approx. 150g)
D’AFFINOIS & HAZELNUT CHANTILLY
- Pure cream : 250g (1 cup)
- Milk chocolate : 125g (3/4 cup)
- Hazelnut paste : 30g (2 tbsp)
- Gelatine sheet : 1 sheet (gold)
- Petit d’Affinois : 70g (cut into small cubes)
- Extra d’Affinois (soft) : 70g (to blend into cream)
SALTED CARAMEL
- Caster sugar : 120g (½ cup + 1 tbsp)
- Pure cream : 125g (½ cup)
- Unsalted butter : 30g (2 tbsp)
- Sea salt : 3g (½ tsp)
- Milk chocolate : 15g (1 tbsp)
- Vanilla pod : ½
Directions
CHOUX PASTRY
- Bring water, milk, sugar, salt, and butter to a boil.
- Stir in flour all at once and cook until the mix pulls away from the sides of the pot (1–2 minutes).
- Transfer to a mixer bowl and beat on low until just warm.
- Slowly incorporate eggs one at a time.
- Pipe onto tray round with a star nozzle
- Bake at 175°C (340°F) for 25–30 minutes (sable disc on top (optional) )
D’AFFINOIS & HAZELNUT CHANTILLY
- Boil the cream.
- Bloom gelatine in cold water, then add to the hot cream.
- Pour over chocolate, hazelnut paste, and 70g soft D’Affinois. Blend until smooth.
- Sieve, cover with cling film (touching the surface), and refrigerate overnight.
- The next day, whisk on medium-high to soft peaks.
SALTED CARAMEL
- Make a dry caramel by gradually melting the sugar until golden
- Carefully deglaze with warm vanilla cream
- Stir in butter and bring to 112°C (233°F)
- Stir in chocolate and allow to cool
PLATING & GARNISH
- Pipe Hazelnut Chantilly into the choux cavity.
- Drizzle or pipe salted caramel inside
- Garnish with D’affinois cubes and roasted hazelnuts
- Cubes of D’Affinois cheese (chilled for clean cuts)
- Roasted hazelnuts (halved or crushed)
- Optional: a touch of edible gold leaf or a dusting of cocoa powder for presentation
