Cardamom crusted choux with parsnip crème diplomat and rosemary poached pears
Parsnip crème diplomat
500ml whole milk
300g parsnip, peeled and cut into cubes
1 sri lanka cinnamon stick
Pinch of salt
Parsnip crème diplomat
250ml parsnip milk
1 Tbsp. heavy cream
40g egg yolks
1,5 leaves gelatine
175ml heavy cream
Add whole milk, parsnip cubes, cinnamon stick, honey and salt to a pot and bring to a boil. Remove from heat and infuse in the refrigerator overnight. Strain out the parsnip and cinnamon and measure off 250ml parsnip milk for the pastry cream.
Soak gelatine leaves in cold water. Heat the parsnip milk and 1 Tbsp. of heavy cream with 15g of the sugar in a small saucepan. Whisk together egg yolks, sugar and cornstarch, then whisk in the hot milk mixture. Strain back into the saucepan and cook on medium heat while stirring continuously until pastry cream thickens. Bring to a boil and cook for 2-3 minutes, to cook out the starch. Remove from heat, squeeze excess water from the gelatine and whisk into the pastry cream. Transfer the pastry cream to a container and press a piece of clingfilm directly against the surface. Chill in the refrigerator until completely cooled.
Whip the pastry cream until creamy. In a separate bowl, lightly whip 175ml of heavy cream, then gently fold the whipped cream into the pastry cream. Pour into a piping bag fitted with a star nozzle and refrigerate until ready to assemble.
Rosemary poached pears
4 pears, peeled, halved and cored
4 sprigs of rosemary
5cm strip lemon rind
Heat water and sugar in a large pot until sugar is dissolved. Add pears, rosemary and lemon rind to the warm poaching liquid, cover and cook for 20-25 minutes until fork tender.
Transfer the pears and poaching liquid to a container and refrigerate overnight.
Cardamom crusted choux rings
65g whole milk
75g all purpose flour
1 tbsp. cardamom seeds, coarsely crushed
3 Tbsp. granulated sugar
Preheat oven to 180C.
Melt butter, water, whole milk, sugar and salt in a saucepan on low heat. When the butter is melted, bring to a boil over high heat and immediately remove from direct heat. Stir in flour to make a soft dough. Return the pan to low heat and cook the dough for a few minutes, while stirring continuously. Be careful not to scrape the film forming on the bottom of the pan.
Transfer the dough to the bowl of a stand mixer and leave to cool for 5-10 minutes. Beat in the egg a little at a time until dough is glossy, elastic and holds a “V”-shape when dropped from a spatula. You might not need all of the egg for the dough.
Line two trays with baking paper and use an 8cm cookie cutter as stencil to draw four circles on each tray with a pencil. Flip the baking paper around so the pencil mark faces down.
Place the choux dough into a piping bag fitted with a 2cm star nozzle and pipe eight choux circles.
Sprinkle liberally with the cardamom sugar and bake for 30-40 minutes, until golden brown. Cool to room temperature on a wire rack.
To assemble the Paris-Brests, drain the pears and cut into 1x1cm cubes. Cut the choux rings in half and place the pear cubes in the bottom halves.
Pipe parsnip crème diplomat on top of the pears and layer with the top halves.