Hazelnut Cardamon Coffee Paris Brest

Ingredients

Choux Pastry

• 500 gr. milk
• 10 gr. sugar
• 6 gr. salt
• 250 gr. butter, unsalted
• 250 gr. pastry flour, sifted
• 500 gr. whole eggs
• as needed praline hazelnut grains
• as needed demerara sugar
• as needed ground coffee
• as needed powdered sugar, sifted

Pipeable Mango Filling

• 1000 gr. PreGel Montericco Natural Mango Purée
• 15 gr. PreGel Mango Fortefrutto
• 80 gr. dextrose
• 80 gr. sugar
• 20 gr. gellan gum
• 4 each gelatin leaves, bloomed

Praline and coffee emulsion

• 300 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut)
• 15 gr. PreGel Coffee Costa d’Oro Traditional Paste (Espresso)
• 130 gr. espresso coffee, fresh brewed
• 2 each gelatin leaves, bloomed
• 3 gr. ground cardamom

Pastry Cream

• 350 gr. PreGel Five Star Chef Pastry Cream Superior (cold process)
• 1000 gr. whole milk

Paris Breast Cream

• 600 gr. butter, unsalted
• 300 gr. sugar
• 450 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut)
• 900 gr. pastry cream (from above)

Method

Choux Pastry

1. Combine the milk, sugar, salt and butter and bring to a boil.
2. Pour in the flour and cook for a few minutes.
3. Add to the food processor and add the approximate 500 grams of eggs at intervals.
4. Dispense the desired shape with a 1,2cm serrated piping tip and sprinkle with hazelnut grains and demerara sugar combined with ground coffee.
5. Bake in the oven at 180 °C.

Pipeable Mango Filling

1. Heat together all of the ingredients except the gelatin leaves in a small pot until boiling.
2. Add the gelatin leaves and mix together until melted.
3. Place in the refrigerator and allow to set.
4. Puree the gel in a blender until smooth, place in a piping bag.

Praline and coffee emulsion

1. Dissolve the bloomed gelatin leaves into the freshly brewed espresso, stir until melted.
2. Pour onto the hazelnut praline and at intervals and create a proper emulsion.
3. Add ground cardamom.
4. Reserve in the refrigerator.

Pastry Cream

1. In a medium sized bowl, add together the milk and PreGel Five Star Chef Pastry Cream Superior (cold process) and stir together with a whisk.
2. Place plastic wrap on the surface and allow to set in the refrigerator.
3. Once set, whisk the mixture together until smooth.

Paris Breast Cream

1. Beat the butter until fluffy, creamy and pale ivory in color.
2. Add the hazelnut praline (sugar and PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) followed by the well-smoothed pastry cream.
3. Mix the three ingredients at room temperature.

Assembly

1. Once the choux pastry is baked, cut it in half and fill with the Mango Filling, Paris-Brest Cream followed by the Praline Coffee Emulsion.

Source: http://www.pregelrecipes.com/