A day in pastry...

Recipe for pastry today. (Paris Brest)
Description: Choux Pastry with Praline Cream

Ingredient:
Dairy products.
-Butter -80gm
-Eggs -4 nos
-Milk -500ml
- egg yolk -4nos

Dry Store
-Flour -125/70gm
-sugar -10gm/125gm
-Praline /150gm
- Icing Sugar -(depends on the number)
- salt -2gm
- Vanilla -2-3 drips

Others: 250ml of water.
-----------------------------------------------------------------

How to cook.
1.1 Prepare Choux Pastry
-Put water,butter,sugar and salt in a pot and bring to boil. Add all the flour(125gm) at once and stir with wooden spoon until it comes off the pan, transfer into mixing bowl. Beat the eggs into the flour dough one at a time.
(note! Check the consistency of the dough)
Pipe into the shape of a wheel on a greased tray. Eggwash and sprinkled with almong nibs. Bake at 190 degrees C.- 200 for 20-25 minutes.

1.2 Prepare Praline Pastry Cream.
-Set mik to boil. Cream egg yolk with sugar until creamy white and add in sieved flour(NOTE! only use strong flour). Stir in vanilla essence. Add in boiled milk to the mixture and cook the pastry cream until thickened
Once the pastry cream cools, add in praline pastry cream and whisk to a smooth paste.

1.3 Store the Mise En place
- Cool the choux pastry and praline cream. Keep in chiller.

- Cut the choux pastry into 2 from the side, and then cover the inside of the pastry with praline cream. Seal it and keep in chiller.
-Before serving, sieves some icing sugar onto the pastry and serve.



(any questions please post to ask)