PARIS-BRESTWITH
CHESTNUT PURÉEAND
CHOCOLATESAUCE
PREP+ COOKTIME1 HOUR
(+COOLING)SERVES 8
½ teaspoonsalt
1½teaspoonscastersugar
1 cup(150g)plainflour,sifted
½cup(125ml)water
60gunsaltedbutter,chopped
4 x 60geggs
¾ cup(150g)sweetenedchestnut
purée
1 cup(250ml)thickenedcream,
whipped
100gdarkchocolate,melted
CHESTNUTPRALINE
100gcookedchestnuts,halved
1/4 cup(60ml)water
¾ cup(165g)castersugar
½ teaspoonseasaltflakes
1 Preheatovento220°C/200°Cfan.
Linea largebakingtraywithbaking
paper,thenmarka 22cmcirclewith
pencil.Greasetray and turn paper
upsidedown.
2 Combinethe salt, sugar and flour
ina bowl.
3 Combinethewaterandbutterin
a mediumsaucepan.Bringslowlyto
theboil,allowingthebuttertomelt
beforethewaterboils.Removethe
saucepanfromheatandaddtheflour
mixtureallatonce.Stirvigorously
witha woodenspoontocombine.
Returnsaucepantoa lowheatand
cook,stirringvigorously,forabout
1 minuteoruntilmixtureissmooth
andpullsawayfromthesidesofpan.
4 Transfertheflourmixturetothe
bowlofa standmixer.Beatinthree
eggs,oneata time,beatingbetween
eachaddition(pictured,topright).
Beatthefourtheggina smallbowl
witha fork.Adda littleoftheeggto
theflourmixtureuntilit’ssmooth
and glossy but holds its shape.
5 Spoontheflourmixtureinto
a pipingbagfitted with a 1.3cm
plaintube.
6 Pipethedoughontothetray,
followingthemarkedlinetocreate
onecircle.Adda secondcircletothe
insideofthefirst(pictured,below
right)andthentopwitha third
circleofdoughthatsitsbetween
thetworings.Smooth the joins
withwetfingers.
7 Bakefor 10 minutes,thenreduce
oventemperatureto180°C/160°C
fanandbakefora further 15 minutes
oruntilthepastryisgoldenand
puffed.Donotopenthedoor
otherwiseit maydeflate.Transfer
toa wireracktocoolcompletely.
8 Makechestnutpraline.
9 Toassemble,cutthepastryinhalf
horizontally.Removeanyuncooked
doughfromthecentre,if necessary.
Placethebottomhalfona serving
plateandspreadthechestnutpurée
overthebase.Topwiththewhipped
cream,thencoverwiththetop.
Drizzlewiththemeltedchocolate
and top with the chestnut praline.CHESTNUTPRALINE
Placechestnutsontoanoventray
linedwithbakingpaperandbakefor
10 minutesoruntildry.Meanwhile,
combinethewaterandsugarin
a smallsaucepan.Stirovermedium
heat,withoutboiling,untilsugaris
dissolved.Bringtotheboilandboil
untilthesyrupturnsa toffeecolour.
Youmayneedtooccasionallyswirl
thesaucepantoallowthesugarto
colourevenly.Removesaucepan
fromheatandaddthebaked
chestnuts.Stirthroughandquickly
pourontothebakingtray;sprinkle
withseasaltflakes.Whencool,
usethetipofa knifeto crack
into small pieces.STEP by STEP
1
It’simportanttoaddeggsone
ata timesotheycombine
evenly.Youmaynotneedallofthe
finaleggtogetthemixturetothe
correctconsistency(smoothand
glossy and holding its shape).2
Markingthecorrectsize
circlebeforepipingis
aclevertricktoanevenround
foryourParis-Brest.Makesure
thepaperisturnedpencil-side
down before piping!96 #COOKWITHTHEWEEKLY
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