If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –my kid-friendly hands-on cooking camps are an inspiring idea.
Summer can be the perfect opportunity for your children to learn how to bake and cook from scratch. No need to send your children to San Diego or LA. Right here, with the City of Temecula and the City of Murrieta, from June 8 to July 9 2015, I am conducting 18 culinary camps for children (6-15 years old).
During these camps, all levels are welcome and together kids have fun learning new skills, trying new foods, team building, and sharing delicious food with other kids.
Baking Camp making French macarons
Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun.
All kids will have great time while gaining confidence in the kitchen and even discovering a real passion for cooking. During these camps, kids whip recipes while learning: a pinch of math, world geography, health, culture, science and above all will have a lot of fun! Not only do the children get to taste their creations, they learn about nutrition, they receive a diploma, along with the recipes of the dishes they made.
Camps have daily/weekly themes, which may focus on location-specific cuisines or on skills and techniques.
Spaces are still available and registrations are taken until the camps are full.
These camps are held at local Community Centers kitchens
- Murrieta: CSD 41810 Juniper Street Murrieta -Registration online : Murrieta Registration
- Temecula TCC Temecula Community Center 28816 Pujol street Temecula – Registration on line Temecula Registration
or call (951) 240 4266 today!
CAMPS IN MURRIETA
Baking Camp 23401 6/15 to 6/18 – 9:00am – 10:30am
Cooking Camp 23402 6/15 to 6/18 – 10.45am – 12:15 am
Cooking Camp 23408 7/13 to 7/18 – 10.45am- 12:15 am
Baking/Cooking Combo Camp 23405 -6/29 to 7/03 – 9:00 am – 10:30pm
Master Chefs camp- 23403: 6/22-7/3 1:00-2:30pm
Master Chefs camp- 23403: 7/6-7/11 1:00-2:30pm
Cupcake war camp 23404: 6/22-7/3 3:00-4:30 pm
Cupcake war camp 23407 7/6-7/11 3:00-4:30 pm
CAMPS IN TEMECULA
French Pastries : June 8-11 8:30 am to 10:30 am
French Pastries : June 15-19 1:30 pm to 3:30 pm
Cookies, Cakes , Brownies : June 8-11 1:30 pm to 3:30 pm
Cookies, Cakes , Brownies june 29- july 2 1:30 pm to 3:30 pm
Cupcakes war: June 22-25 11 am – 1:00 pm
Cupcakes war: July 6- July 9 8:30 am to 10:30 am
Around the world June 8-11 11 am – 1:00 pm
Around the world june 29- july 2 11 am – 1:00 pm
Junior master chefs June 22-25 8:30 am to 10:30 am
Junior master chefs July 6- July 9 11 am – 1:00 pm
Feedfeed.com is an amazing network for foodies all over the world. This site shares pictures and recipes made by enthousiasts and talented foodies. When Monday morning I received a note that my crostada has been chosen and will be featured on their website I was over the moon… especially on Monday morning….<a href=”http://feedfeed.info/list/post?id=415027″</a>
Caramelized Shallots, Leeks, Medley Mushrooms, Crême Fraîche And Gruyère Crostada-galette
Once a month I meet my students at local Temecula Farmers’market. We tour it. I introduce my students to my favorite farmers & ranchers. We buy fresh ingredients then we cook and share a feast together. Savory tarts are my weakness . I love them. The picture is not great…. But This caramelized shallots, leeks, and medley mushrooms, crême Fraîche and gruyère crostada-galette was I have to say. pretty amazing .
PART I / Pie crust / single pie for the bottom of the crostada
· 1 1/4 cups all-purpose flour, plus extra for rolling
· 1/2 tsp salt
· 8 Tbsp unsalted butter, very-cold, cut into 1/2 inch cubes
· 3 to 4 Tbsp ice water, very cold
1 Cut up a stick of butter into small (about 1/2-inch) cubes, and put it into the fridge for 15 -30 minutes.
2. Place the flour, salt, in a bowl and combine well. Add the butter cubes and mix butter into flour resembles a coarse meal/sand.
3 Add a couple of tablespoons of ice cold water mix well with your fingers. Then add more ice water, slowly, about a tablespoon at a time until the mixture begins to clump together (when you pinch some of the crumbly dough and it holds together: it’s ready, if not, add a little more water and mix again). Try to keep the water to a minimum so add little by little and check.
4 Remove the crumbly mixture from the bowl and place on clean surface. Use your palm to press the crumbly dough together and shape into a disc. Work the dough just enough to just bring the dough together. Do not over-knead or your crust will end up tough. Sprinkle the disc with a little flour on each sides. Wrap the disc in plastic wrap and refrigerate for at least 1 hour.
5 When you are ready to roll out the dough, remove the disk from the refrigerator and place on lightly floured parchment paper and cover with more parchment paper.Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below if necessary add a few sprinkles of flour to keep the dough from sticking. Place the dough (still on parchment paper) on a baking tray and start to work on the filling.
PART II: Filling
· 2 leeks, clean and finely sliced
· 2 cups mushrooms cleaned ( I used medley mushrooms one bag from local Farmers’ Market) and roughly chopped
· 3 shallots peeled and thinely sliced
· 1/3 cup crème fraiche
· ¼ cup grated Gruyere Swiss Cheese
· Olive oil
· 1-2 tsp white sugar
1. Preheat oven to 375F.
2. In a saucepan add 2 tablespoon of olive oil and heat on medium heat, when hot add the leeks, season with salt and pepper stir every few minutes add some water if too dried. Add the mushrooms and cook for a few minutes ( do not over cook your mushrooms). Turn off the heat. Set aside.
3. Meanwhile in another saucepan add olive oil and when hot add the shallots. Stir.When golden and soft sprinkle 1-2 teaspoon of sugar and stir cook until amber/ caramelized. Add this to the leek- mushroom mixture. Season with salt and pepper. Add some crème fraiche and cheese, mix. Set aside
PART III : Assemble
4. Spread the mixture on the pie crust ready and fold borders of pie crust all around like a rustic crostada or galette.
5. Place in the oven for 35-40 minutes or until the crust is golden.
Nb. Can be eaten warm or at room temperature. Delicious with a Kale and fresh herbs salad on the side.
I just love to conduct kids culinary camps. This is so much fun for me as an instructor and for the kids who join the camps too. We talk about healthy eating habits, organic vs conventional produces, science and create from scratch using real eggs, milk, flour, sugar and not from a box or can the most delicious desserts and sweets. The best part is to taste everything we make. Between each baking we play games and have fun.
We had so much fun baking treats, desserts from scratch during last Spring Break in Murrieta, CA. We made the following:
- Cinnamon shortbreads
- fresh organic lemonade
- birthday cake
- chocolate chips cookies
- chocolate banana muffins
One lil’ pastry chef Alyssa turned 9 . It was the perfect opportunity to make together a real cake from scratch. We decorate with homemade whipped cream and fresh strawberries. nothing was left.
I just hope all these kids we make all the desserts they learned during the camp ( recipes are emailed to each participant).
Can’t wait to see you all for my new Summer Camps : Baking, cooking, baking-cooking combo, master chefs…..starting June 13 to July 13, 2015
MURRIETA COOKING CLASSES REGISTRATIONS
www.murrieta.org and (951) 304- 7275
For more details about my cooking classes visit http://www.celinescuisine.com/cooking-classes/cooking-classes-calendar/
BAKING CAMP TEMECULA – WEEK ONE
MASTER CHEFS/ TEMECULA / WEEK ONE
bravo to TEAM A and TEAM B . The theme was “Make a brunch” both teams were amazing.
TEAM B won for nice presentation,great taste, origininality.
TEAM A made amazing pancakes from scratch no recipe.
AMAZING…. see you all in Summer Culinary Camps
MASTER CHEF TEAM B ***** WINNER*****
MASTER CHEF TEAM A
cream puffs with light vanilla cream filling
During these camps, kids whip recipes while learning: a pinch of math, world geography, health, culture, science and above all will have a lot of fun!
Not only do the children get to taste their creations, they learn about nutrition, they receive a diploma, along with the recipes of the dishes they made.
Camps have daily/weekly themes, which may focus on location-specific cuisines or on skills and techniques.
Spaces are still available and registrations are taken until the camps are full. Some Camps are Monday to Thrsday for 1.5 hours per day .
WINTER BREAK KIDS/TEENS CULINARY CAMPS- Murrieta
Cooking & Baking 6-9 years # 23066- $80.00
Monday 01-05-2015 – 01-08-2015 9:00AM – 10:30AM – Murrieta Community Center
Kids & Teens Master Chef 9-15 years – # 23067- $80.00
Monday 01-05-2015 – 01-08-2015 12:00PM – 1:30PM- Murrieta Community Center
Kids & Teens Cupcake War Camp 9-15 years # 23068- $80.00
Monday 01-05-2015 – 01-08-2015 1:45PM – 3:45PM- Murrieta Community Center
All details are on line. Registration is opened.
We are two foodies. We never met in real life. We met via Instagram IG and we connected right away. We love cooking / baking. We live on East (Asmaa) and on West Coast ( me celine) of USA. We are francophile ( me born/raised in France and Asmaa born/raised in Morocco) for the second time we have decided to collaborate together into a Cooking/Baking project via Instagram.
Last June I opted for a Paris Brest, this time Asmaa opted for a Merveilleux. It was a great challenge and a few people decided to join this challenge.
We hope this one will get more people to oin you are welcome to participate.. it is fun, and deliccious and everybody can do it..
If you decided to join this challenge and share on Instagram -IG tag us : #homemadeACe and #celinescuisine #theglobaltaster
You can follow us on INSTAGRAM -IG :
Asmaa Lahlou Aka The Global Taster.
Celine Cossou Bordes Aka Celine’s Cuisine
So today I am sharing with my lucky followers, fans or readers an amazing Dessert Recipe for Merveilleux.……
It’s delicate, covered with small specks of chocolate or nuts or sprinkles, some whipped cream,filled with crispy meringue and come together to form a dessert that has been a tradition of northern France and Belgium for years. It’s called a “Merveilleux,” and it is pure heaven- bliss in your mouth at the first bite.
In France, pastry chef Frédéric Vaucamps called Fred is known for creating the most popular and amazing traditional Merveilleux. Native to the north of France in Lille, Fred has created a revolution with the Merveilleux that has increased popularity across France, and in other parts of the world too.
From France, to New York, to Los Angeles, and to Beverly Hills, the Merveilleux has begun its route into American desserts trendiness after the French Macarons, Canneles….
Ready to indulge…..??? here below is the recipe.
Makes about 10-15
• 3 large egg whites
• 1/4 teaspoon cream of tartar or few drops or lemon juice or pinch of salt
• 3/4 cup superfine or caster sugar (NB take granulated white sugar and process it for about 30-60 seconds in a food processor)
• 1/4 tsp extract ( any you like I used Mango)
1. Preheat oven to degrees 150 F and place the rack in the center of the oven. Line a baking sheet with parchment paper.
2. You can form the meringues with a pastry bag fitted with a 1/2 inch plain tip, or use two spoons to make the meringues.
3. In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy. Add the cream of tartar/salt/lemon and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the extract if using.
4. Before placing the meringues on the cookie sheet, you can place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch tip. Pipe 2 1/2 inch rounds of meringue and pipe in rows on the prepared baking sheet. Make discs shapes.
5. Bake the meringues for approximately 1 1/2 to 2 hours, rotating the baking sheet from front to back . The meringues are done when they are white and crisp . For best result, turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.
Chantilly or Whipped cream
• 2 cups heavy whipping cream
• 2 -4 tbsp icing sugar
1. Before whipping the cream, place your bowl and whisk into the refrigerator or freezer to chill. You will get the best results if all of the tools and ingredients are cold.
2. First, measure out the sugar, and cream. Make sure the cream is very cold.
3. Remove the bowl and whisk from the refrigerator. Place the cream, sugar inside the bowl and begin to whisk.
4. While whisking, make sure to scrape the sides of the bowl periodically to ensure all of the sugar is being incorporated. The sugar needs to dissolve as you whisk so the whipped cream is not grainy.
5. Whisk rapidly back and forth until the desired peak has formed.
6. Once the cream has been whipped, it needs to be used as soon as possible It can be refrigerated for a short period of time, but it is best to whip it just before serving.
Toppings: shaved chocolate, sprinkles, grounded nuts…
Place your topping on a plate.
Take one meringue spread some Chantilly on it to cover it then add a second meringue and top it like a sandwich.
Spread Chantilly on the top then on the side to cover it completely.
Roll and coat gently the merigues/ Chantilly with the topping of your choice rolling on the plate.Press a little.
Place in paper cup and place in the fridge for a few hours.
Better to be eaten the same day.
I have to tell you, Cheesecake is one of my favorite American Dessert. But it can be a pretty heavy dessert; I like to eat my cheesecake with some earl grey tea milk tea during tea time.
I think the first time I saw Japanese Cheesecake ( also called Soufflé Cheesecake) was on Pinterest and I was under the charm of these fluffy light cheesecakes pictures. So I decided to make my own… a light as a cloud , as a fluffy cheesecake sounded really good.. no?
So after searching on the web, I found a great recipe on “just one cookbook Blog ” blog. I really like this blog, you should visit it if you like Japanese food.
So I adapted the original recipe I did not want to use rum since my kid will eat some ( I used lemon zest instead) and I like the lemon flavor of this cheesecake it makes it very unique. I had not Apricot preserve but a delicious homemade Quince jelly that I use as a syrup on my pancakes, crepes, ice cream…Actually I can’t give you the recipe of this Quince syrup because I attended to make Quince jelly but I cooked it too much it became more like a caramel, so I use it I add some water to make it more liquid/syrup style.
I really invite you to make and try this amazing cheesecake. Believe me it will be the best cheesecake you will ever taste. I promise.
JAPANESE CHEESECAKE RECIPE ( Adapted from “Just one Cookbook” )
Serves: 9-inch cake
• 400 g (14.1 oz) cream cheese, at room temperature
• 60 g (6 Tbsp.) granulated sugar
• 60 g (4 Tbsp.) unsalted butter, cut into ½” (1 cm) slices, at room temperature
• 6 large egg yolks, beaten, at room temperature
• 200 ml heavy whipping cream, at room temperature
• 10 ml (2 tsp.) lemon juice
• 2 tsp organic lemon zest
• 80 g (8 Tbsp.) all-purpose flour
• 3 Tbsp. homemade Quince jelly + 1 tsp. water
For Meringue/ fluffy White eggs
• 6 egg whites
• 100g (10 Tbsp.) granulated sugar for meringue
1. Keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
2. Lightly grease the bottom and sides of a 9″ (23 cm) spring-form pan with cooking spray or butter and line with parchment paper. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy duty foil)
3. Preheat oven to 320F (160C) degree.
4. Start boiling water.
5. In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth
6. Add the butter and mix until thoroughly incorporated.
7. Add the egg yolk and heavy cream and mix well.
8. Add lemon juice and zest and mix until the batter is very smooth.
9. Sift the flour twice.
10. Add the flour all at once and mix well.
11. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely.
12. Meringue: beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
13. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can’t be used for the recipe.
14. Add ⅓ of the meringue to the batter and mix well first.
15. Then add the rest of the meringue all at once and fold it in (not mix this time).
16. Pour the batter in the cake pan and then drop the pan from 2-3″ (5-7 cm) high to the countertop to remove any air bubbles.
17. Place the cake pan in a large roasting pan and pour 1″ (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. Bake at 320F for 60 minutes or until light golden brown. Then reduce temperature to 300F and bake for another 30 minutes.
18. When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
19. in a small bowl, heat quince syrup and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with warm knife (run a knife under hot water and wipe off completely before each cut).
STRAWBERRY AND PISTACHIO TART ( Adapted from Michalak recipe)
In Southern Caifornia, the first strawberries appear usually in January. Then their pick season is around Easter. Then during Summer we have the best fruits, sweet, soft, ripe and perfect: stones fruits, then figs, grapes… we forget about … strawberries. But I guess Strawberry is still one of my favorite fruit because it is so versatile raw ( juice, smoothie, salad, yogurt, in tart…) or cooked ( marmelade, jam,….). A good strawberry should be small, smell like heaven, sweet not too firm not too soft.
Last week was “back to school” and even if my son is sick ( and is still sick from a bad virus) I wanted to share with you one lovely Strawberry recipe because the one you see now at the market may be the last ones…
Do not forget to eat Organic Strawberries the conventional ones are full of pesticides and yuky stuff. True they are more expensive but if I like better eat less organic that plenty conventionional.
For this tart, I used Michalak recipe to make the shortbread and decor but I decided to go with something simpler working with different layers:
The shortbread dough + creme anglaise + marmalade + fresh strawberries. The result ” une tuerie” how my French Foodies Friends would say.
For the Shortbread dough:
- 4 g baking powder
- 20 g caster sugar
- 110 g butter at room temperature
- 20 g almond flour or meal
For the Creme Anglaise
- 235 ml heavy cream
- 10 ml vanilla extract
- 4 egg yolks
- 65 g white sugar
For the Strawberry marmalade:
- 1/2 kg of fresh strawberries, very thinly sliced
- 50 g pistachios, finely chopped
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
- In a saucepan place water, strawberries and sugar.
- Cook on medium heat and stir.
- Cook until the fruits are tender and smooth.
Preheat the oven to 350 F.
- In a food processor, with “paddle” combine the flour, baking powder, powdered sugar, cut into small pieces of butter, almond flour and salt. The finished dough, roll out to a thickness of 2 mm, place on a pan tart ( I used the long Rectangle quiche pan with fluted edges and a removable bottom lined with parchment paper .
- With a fork pok the Surface of the dough very well. Bake shortcake 20 minutes.
- Remove from oven and set aside. Do not remove the frame.
- On the baked shortbread dough delicately spread the crème angaise then place back in the fridge for at least 1 hour. Then later spread the marmalade. Place strawberry slices on the marmalade.
- With a knife spread the jam all around the cake and place the pistachios with your fingers and press it with the back of a spoon.
- Place in the fridge for a few hours. With a sharpened knife cut slices then leave them a few minutes at room temperature .
As you may know I am French and I live in suburban Southern California. I often crave for French dishes, treats or desserts like: éclairs, tarte aux pommes, or croque monsieur. Since I can’t find any of those where we live I make them at home, in my own kitchen.
A few weeks ago, I saw on Asmaa Lahlou Instagram feed (@Theglobaltaster) located in Philadelphia a gorgeous picture of a Paris Brest pastry she bought at her local Pastry shop and just looking at the picture I wanted to taste one….so badly… it looked so scrumptious.
I never thought of making a homemade Paris Brest from scratch before. In fact,as most classic French pastries I thought it was almost impossible to make it at home… only trained French Pastry Chefs could make it. So I decided to make my own and asked Asmaa if she would like to make one also from scratch and may be open this project to other people who wanted to participate to this challenge, just for fun on Instagram.
She loved the idea and we decided to make our own Paris Brest and start this challenge.
For this challenge, few steps would need to be done and we would need to coordinate our actions. Since Asmaa is working full time and a busy mother as I am and being on east/west coast have been already a challenge to coordinate everything.
Here is what we ‘ve planned so far:
a) We will make our own Paris Brest,
b) We will post / share it on the same day on Instagram and will invite people with an Instragram feed to join the challenge
c) We will post our recipe on our blog
I do not know Asmaa personally. But after we decided to start this project, we exchanged some emails and even Skype. She is Moroccan, lives in Philly and studied in France. Like me she wants to share her country ‘s traditions, roots, culture and food witn her family. It was so great to talk to her and this is so much fun to share a passion like this with someone else. I guess technology can bring people together. This is why I L O V E Instagram this is a wonderful way to visit the world, discover talented people and met strangers that you would have never met in another way.
So what is a Paris- Brest? The Paris-Brest is a classic French pastry traditionally made of a ring of choux pastry/ pate a choux filled with a praliné mousseline cream .
It was invented in Maisons-Laffitte (FR) by Louis Durand (pastry maker) who was on the route of the Paris-Brest-Paris bicycle race in 1891 (one of he oldest cycling race still being run) and he decided to make a celebration cake called Paris-Brest to honor the race.
The round shape is meant to evoke a bicycle wheel.
There are many possible ways to make a Paris-Brest. The choux shell is a constant, but they can be any size, , filled with either pastry cream, buttercream or whipped cream (or a combination) and flavored with praline, coffee, vanilla….
The genuine recipe calls for praline or pralin, a paste made by mixing caramelized hazelnuts and almonds: it can be store-bought or homemade and I opted for this one. This is a dream rich cream.
My recipe uses a regular pate a choux topped simply with powdered sugar when baked. The filling is a mixture of homemade whipped cream, pastry cream, buttercream and praline paste combined together for a unique and delicious mousseline a la praline…. to die for. Mine was a little too liquid. I guess I should use less whipped cream of leave the mousseline longer in the fridge.
This is definitely one French amazing dessert and everyone can make it, you just need to be organized and ready. I recommend to make the praline paste, pastry cream, buttercream and whipped cream in advance and to keep everything in the fridge. Then bake the pastry choux, then let it cool, assemble the cake and then to keep in the fridge.
135 grams all-purpose flour
1 tsp granulated white sugar
1/4 tsp sea salt
85 grams unsalted butter
1/2 cup whole milk
1/2 cup water
4 large eggs, lightly beaten
Instruction for the Choux pastry
Preheat oven to 400 degrees F and place the rack in the center of the oven.
Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle ( I used a plate) on the parchment paper to use as a guide when piping the choux pastry.
Pipe the choux pastry using a large star tip or use a large pastry bag and cut the end. Pipe one circle on the drawn circle
Place the butter, milk, and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon, quickly stir in the flour mixture pour at once in the saucepan. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. Transfer the dough to a large bowl and stir to release the steam from the dough. Once the dough is lukewarm, start adding the lightly beaten eggs, in small additions, and continue to mix until you have a smooth thick shiny paste.
Transfer the dough to a large piping bag Pipe a 2 inch thick ring of dough just inside the 8 inch (20 cm) circle that is drawn on the parchment paper.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F . Bake for extra 35 to 45 minutes or until the Paris Brest is a golden brown color, puffed. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for about 30 minutes. Remove from oven and finish cooling on a wire rack.
1 cup whipping cream or heavy cream
1 teaspoon vanilla
Instructions for the whipped cream
- Pour the cold cream in the bowl of a stand mixer add
- Begin whipping and increase mixer speed to medium and begin whipping and whip for 7 minutes. To check if the cream is ready take your whisk out of the cream: the peaks in the whipped cream will hold firmly . Store it in the refrigerator until needed.
60 g Praline paste ( see recipe)
90 g unsalted soft butter
In a large bowl mix the butter with the paste.
1 cup milk
3 egg yolks
1/3 cup sugar
¼ cup cornstarch
¼ tsp salt
1 tsp vanilla extract
2 Tbsp unsalted butter, at room temperature
Instructions for the Pastry Cream
Bring the milk to a simmer in a saucepan.
In a large heat-safe bowl, whisk together egg yolks and sugar until slightly pale. Add in the cornstarch and mix until combined. Pour the hot milk into the egg yolk mixture while whisking, transfer the mixture back into the saucepan, and cook over low heat while stirring with a whisk until slightly thicken. Remove from heat and allow to cool for 15 minutes.
Pour the custard into a bowl, cover with plastic wrap (touching the surface of the custard to prevent a film from forming), and let cool. Keep refrigerated until ready to use.
Hazelnut – Almond praline paste
200g of raw hazelnut
40 gr of raw almonds
160g of white sugar
Instructions for the praline
- Pour nuts into a dry saucepan and roast under medium heat for a few minutes only.
- Add sugar and stir well
- Keep stirring under medium heat.
- The sugar will dissolve and caramelized (darker color) after few minutes.
- When the caramel is formed stop the heat.
- Pour the mixture onto a plate covered with a wax or parchment paper sheet
- Let it cool.
- Pour the caramelized hazelnut into a stand mixer.
- Mix until a paste is forming.
- First you obtain a powder.
- Keep mixing and it will form a nice paste.
- If not add with drops of water or olive oil
In a large bowl mix gently the pastry cream with the praline, the buttercream and the whipped cream. Transfer to a pastry bag.
To Assemble: Split the pastry round shell in half horizontally. Then pipe the praline mixture whipped cream into the center of the round shell. Place the top half of the pastry shell on the mousseline praline and dust with powdered or icing sugar.
The Paris-Brest can be served right away or refrigerated, but must be brought out thirty minutes before serving
Makes one large 8 inch (20 cm) Paris Brest.