Ingredients For cream puffs
- 75 g flour
- 65 g milk
- 50 g butter
- 20 g chopped hazelnuts
- 2 eggs
- granulated and icing sugar
- salt
Ingredients For the ganache
- 350 g fresh cream
- 125 g crunchy with hazelnuts
- 80 g white chocolate
Ingredients
- 4 g edible gelatin
- a vanilla bean
- Lemon peel
Ingredients For grape jelly
- 700 g seedless rosé grapes
- 100 g sugar
- 8 g pectin
- lemon
For the recipe of paris-Brest with grapes, heat the milk with 60 g of water, a pinch of salt and a pinch of granulated sugar until boiling; add the butter and, when it has melted, remove the pan from the heat and add the flour all at once; stir quickly until the dough comes off the walls to form a ball; brought back to the fire for 1-2 minutes in order to dry the pasta a little, stirring constantly. Remove from the fire.
Stir in one egg at a time, adding the second only when the first is perfectly blended. Collect the dough in a pastry bag with a toothed nozzle. Draw a ring 12 cm in diameter on 3 sheets of greaseproof paper, turn the sheets, place them on one or two plates and form, following the outline you have drawn, 3 rings of puff pastry.
Spread the hazelnuts on each surface and sprinkle with a little icing sugar. Bake at 180 ° C for 25 minutes, then reduce the temperature to 160 ° C and finish cooking in about 25 minutes. Do not open the oven before 40 minutes of cooking because otherwise the rings will deflate completely. Remove the rings from the oven and let them cool.
For the ganache: chop the chocolate into a bowl. Soak the gelatin in water. Heat 175 g of cream with a vanilla pod and 2 lemon peels until boiling; then remove the aromas, add the squeezed jelly, mix well until it melts.
Pour the cream over the chocolate and stir until you get a smooth and homogeneous mixture. Add the rest of the cold cream and mix again very well
(you can mix it with a short pulse of immersion blender). Cover with the film, in contact, and refrigerate for 4-5 hours. Remove from the fridge and whip with an electric mixer by adding a couple of tablespoons of crunchy powdered smoothie.
For the grape jelly: wash and destemmed the grapes, centrifuge the grapes with the juice of half a lemon; mix 400 g of grape juice with 80 g of sugar; let the fire reduce up to 200 of liquid;
at the end add 20 g of sugar mixed with 8 g of pectin.
Divide the rings in half, fill them with a little grape jelly and plenty of ganache, distributed with a pastry bag; close with the cap and decorate as you wish with grapes without peel.
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