Paris-Brest

Puff batter

• 25 grams of Flora 31%
• 275 grams Water
• 140 grams of Vioblock
• 3 grams of fine salt
• 5 grams of granulated sugar
• 300 grams Vegetable egg replacer
• 170 grams of Wheat flour, T45
• Almond meal

Method

• Bring the Flora to the boil with the water, vioblock, salt and sugar
• From the heat, add the flour and cook until it forms a nice ball
• Now place the dough in the Kitchenaid and spin on low setting with butterfly
• After about 2 minutes, add the egg replacer in five steps until a homogeneous batter is formed
• Using a serrated syringe, pipe a circle of 8 cm from the batter, then pipe another circle in it
• Complete the circle with a round on top of the two circles of puffs sprayed earlier
• Sprinkle the choux batter with almond shavings
• Bake at 190 degrees in about 18 minutes

Hazelnut ice cream

• 700 grams Flora 31%
• 2000 grams of hazelnut milk
• 70 grams Invert sugar, paste
• 420 grams Crystal sugar
• 105 grams Dextrose
• 175 grams Inulin
• 21 grams Binding agent warm, for ice cream
• 350 grams of hazelnuts
• Planifolia Red Vanilla
• Fine salt

Method

• Roast the 350 grams of hazelnuts at 160 degrees for about 15 minutes until golden brown
• Turn the roasted hazelnuts in a blender to a fine paste
• Heat the flora with the hazelnut milk and invert sugar to 40 degrees
• Infuse the Planifolia Red Vanilla for about 30 minutes
• Mix the granulated sugar with the dextrose, inulin and binder
• Add the dry ingredients to the warm flora and milk and heat through to 85 degrees
• Cool the ice cream mix back to 4 degrees as quickly as possible and let ripen for at least 6 hours
• Add the hazelnut paste with salt if necessary and turn into ice cream

Hazelnut praline

• 200 grams of hazelnuts
• 225 grams White brown sugar
• Fine salt

Method

• Caramelize the caster sugar to a golden caramel in three steps
• Add the hazelnuts and pour everything out onto a baking sheet
• Let cool and then finely crush in a mixer to a fine praline

Additional requirements

• Pieces of roasted hazelnut
• Serving

Construction

• Cut the baked choux ring in half horizontally
• Using a serrated syringe, pipe the ice cream onto the ring
• Sprinkle some roasted hazelnut pieces on top
• Pipe hazelnut praline over the ice cream
• Cover with the top of the candy ring

Recipe: Hidde de Brabander