The Michalak, like all the groupies, I love them because they are handsome, but not only. One is called Frederic, rugby sprinter from Stade France, and God of Stadium in his spare time. The other is Christophe, world champion of pastry and author of "Les desserts qui me font craquer". There is no family relationship between these two people, Christophe assured me autographing his recipies book.
Thanks to this book and his smile, I tried to make his famous Paris-Brest XXL, like the one at the Plaza Athénée. A priori, this dessert may make people crush for, according to him. Moreover, it is even written on the book. But he is the world champion of pastry while I am just a fan of rugby !
So I prepared my first puff pastry. I admit that it was a massacre in the pastry bag, I had to call my friend Véwo to check for the recip of Chrichri in the Encyclopedia of chocolate. The puff rised, then fell, then rised again and definitively fell. And I almost cry after the 40 minutes cooking.
Friends who tried to comfort me during the 3 hours of battle told me:
"I made puff when I was 7 years old. '
"You will not cry for something so stupid? '
"I'll go to Picard to buy a raspberry tart. '
Paris-Brest XXL for 4-5 persons, an adaptation of the recipe of Christophe Michalak
- 125 g of water
- 125 g of milk
- 5 g of sugar
- 5 g of salt
- 115 g butter
- 140 g of flour
- 250 g of egg
Boil the milk, water, sugar, salt and butter. Add all the sifted flour, incorporated with a spatula and then dry the dough on the fire. Remove from heat and add the eggs one by one.
Fill a pastry bag and make a big S on a plate with 500 g of puff pastry. Make little puff with the rest.
Preheat oven to 240 ° C, then turn off and put the puff in the oven for 25 min. Back to heat the oven to 170 ° C for 15 to 30 min. After this time, the puff was not dry. I open it in 2 parts and grilled for 10 min.
Otherwise, if I had Internet, I would simply put into the oven for 20 minutes at 200 ° C, and I would not cry in front of the oven door. There is a demo video on Marmiton.org.
Praline mousseline cream:
- 300 g of vanilla pastry cream: 200 g of milk, 1 vanilla pod, 3 egg yolks, 20 g of sugar, 16 g of corn starch, 20 g of butter.
- 40 g of hazelnut paste or 40 g of hazelnut
- 100 g of butter
For the custard: Heat the milk with the vanilla pod scraped. Mix the egg yolks with the sugar and cornstarch until the mixture whitens. Add the milk, then return on the heat, stirring constantly. Once the consistency thickens, remove from heat and add butter. Film in contact and make cool.
Toast the hazelnuts in the oven. When the skin cracks and the flesh blonded, remove them from the oven and rub the skin to break down. Mix finely until obtaining a hazelnut paste.
Whisk the custard, add the hazelnut paste and butter and continue beating cream to make it frothy.
- 100 g of almond-hazelnut praline nuggets. You can make it by yourself or it exists with Vahiné brand.
- icing sugar (also hides misery)
Cut the puff on 2 parts in thickness. Sprinkle praline nuggets. Garnish with praline mousseline cream by "forming overlapped rosettes" or as you can with the pastry bag. Sprinkle praline again. Close the puff and sprinkle with icing sugar using a small strainer.
At the end, the result was not so bad. Especially after a night in the refrigerator. I might add such sirup or old rum on the overcooked puff.
That evening, I tasted the Vignes Rousses from Collines de Bourdic.
"Vignes rousses are obtained from the Viognier grapes harvested over-ripe. The grapes soaked in their own sugar will give a sweet wine pale yellow to bright. Served chilled, this wine offers nose great aromatic complexity."
The nose is very fruity, yet soft green, not full of sugar to the extreme, it is a very pleasant wine after a meal. And although my Paris-Brest was not dripping of hazelnut cream, it was still greedy enough