• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

More Than Sweet

  • Recipes
  • Canelé boxes
  • Contact
  • About me

Paris-brest

Nordic Paris-Brest

august 20, 2020 by marie Leave a Comment

Cardamom crusted choux with parsnip crème diplomat and rosemary poached pears

Parsnip crème diplomat

Parsnip milk

500ml whole milk 
300g parsnip, peeled and cut into cubes 
1 sri lanka cinnamon stick 
25g honey 
Pinch of salt

Parsnip crème diplomat

250ml parsnip milk
1 Tbsp. heavy cream
40g egg yolks
50g sugar
18g cornstarch
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

1l water
250g sugar
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

50g butter
65g water
65g whole milk
3g sugar
2g salt
125g egg
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.

Serve immediately.

Filed Under: Cakes, Desserts, Pastries, Small cakes Tagged With: cardamom buns, Choux, creme diplomat, fika, French pastry, kardemummabullar, Paris-brest, parsnip, pastry, patisserie, poached pear

Paris-Brest in the springtime

februar 11, 2020 by marie Leave a Comment

Paris-Brest with caramelised buttermilk mousseline & pickled apple, apple sorbet and citrus herbs

For the sorbet, replace pears with an equal amount of apples.

Caramelised buttermilk mousseline

150ml heavy cream
75g sugar
4 egg yolks
25g all-purpose flour
25g corn starch
350ml buttermilk
150g softened butter, divided

Slowly caramelise the heavy cream on a nonstick pan over medium high heat, scraping the bottom once in a while, until the cream turns a a light caramel color.

Whisk together sugar, cornstarch, flour and egg yolks until no lumps remain. Whisk in buttermilk and caramelised heavy cream. Pour into a saucepan and bring to a boil, cook while whisking rigorously for a few minutes to thicken the cream and cook out the starches. Remove from heat and transfer to a bowl. Stir in 75g of butter until combined, cover with clingfilm and let cool. When the cream is room temperature, whisk in the remaining 75g butter and transfer to a piping bag with an open star nozzle. Store in the fridge until ready to serve.

Pickled apple

2 apples, peeled and cut into small balls
100g sugar
100ml water
1 Tbsp apple vinegar
A few sprigs of verbena, lemon balm and lemon thyme

Bring sugar, water, vinegar and herbs to a boil, and boil for 3-4 minutes. Remove from heat, cool for 15 minutes then add apple balls. Leave for 5-10 minutes, check to make sure apples are not mushy, then remove apple balls from pickling liquid.

Vanilla choux

Makes 6 choux rings

80g whole milk 
80g water
65g butter
5g sugar 
2g salt 
100g strong bread flour, sieved
140-160g whisked eggs 
*1 empty vanilla bean leftover from other purposes 
2-3 Tbsp. icing sugar
Flaked almonds

Preheat oven to 175C.

Add milk, water, butter, vanilla bean if using, sugar and salt to a pan and warm up over low heat until butter is melted. Bring to a boil over medium high heat and remove from heat as soon as the milk mixture is boiling. Remove vanilla bean and rigourously whisk in flour until a homogenous paste, return to low heat and cook the dough for a few minutes. Be careful not to scrape off the thin film that forms on the pan.

Transfer dough to a bowl and leave to cool for 5-10 minutes.

Beat in egg a little at a time, you might not need all of it, until dough falls off the spoon in a V. Transfer to a piping bag and pipe six 7,5cm circles on a piece of parchment paper. Dust with icing sugar and sprinkle with flaked almonds.

Bake for 30-35 minutes, until puffy and golden brown all over. Leave to cool completely on a wire rack.

To assemble and serve
Floral olive oil
Icing sugar
Lemon verbena, lemon balm, lemon thyme

Cut choux rings in half, pipe caramelised buttermilk mousseline on the bottom half and arrange pickled apple balls on top of the mousseline. Place the upper half of the choux rings back on top of the apples and dust with icing sugar.

Serve with a few extra apple balls, fresh herbs, dots of floral olive oil and citrus herbs

Filed Under: Cakes, Desserts, Pastries, Plated Desserts, Small cakes Tagged With: apple sorbet, apple tart, buttermilk, Choux, creme mousseline, dessert, olive oil dessert, Paris-brest, pastry, pastry chef, patisserie, plated dessert

Primary Sidebar

Kategorier

Salted caramel snow egg with pickled apple & vanilla creme anglaise

Spicy brownies with white chocolate and pistachios

Chai custard tarts with blueberries

Almond sorbet with strawberries and vanilla olive oil

Instagram

Copyright © 2021 More Than Sweet on the Foodie Pro Theme