Paris-Brest Chocolates

Video Description

Cacao ! ∴∵ゞ(´ω`*)♪ I made a chocolate arrangement of Paris-Brest. It was very tasty with a creamy base of fermented butter and the fragrant mellow aroma of nuts. 0:00 Intro 0:18 Puff pastry 3:15 Almond Glazage Coating 4:24 Custard cream 7:29 Almond and hazelnut praline paste 9:50 Praline chocolate butter cream 10:51 Assembling the Paris-Brest 11:33 Finished 12:02 Tasting 12:56 Cacao notes (comparing roasted nuts and commercial paribusters) [Book] Chocolate Cacao Recipe Book on Sale Now! "It's a great way to learn how to make chocolate. Chocolate Sweets Book https://amzn.to/2t4l6Wo [SNS] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ [Ingredients & Method] [Puff pastry ] A - Flour: 40g A - Cocoa: 5g B - Milk: 40g B - Water: 40g B - unsalted butter: 40g B - Granulated sugar: 3g B - Salt: 1g Whole egg: 80 - 100g [Method] 1. Combine A and sieve. 2. Put B in a saucepan, bring to a boil, add A and mix well. Keep mixing with a spatula. When a thin film begins to form on the bottom of the pan, transfer the mixture to a bowl. Pour the beaten egg mixture into the bowl in several times, keeping an eye on it. Squeeze with a squeeze bag. In this case, I placed a 5 cm celluloid and squeezed around it. Preheat the oven to 200℃ for about 15 minutes, then lower the temperature to 170℃ and bake for 25 minutes. [Almond Glaze] A - Parterglasse: 100 g A - Sweet chocolate 64%: 40g Almond dice: 50g White sesame oil: 10g [Method] Roast the almond dice in a pan or in the oven until lightly browned. 2. Chop A and dissolve in hot water. Add thick white sesame oil and mix to incorporate the almonds. Spread around the tart. [Custard cream] Milk: 200 ml Vanilla bean: 1/2 Egg yolks (L): 3 Granulated sugar: 40g Flour: 20g Condensed milk: 10g Unsalted butter: 10g [Method] Crack the vanilla, remove the beans, and add to the milk. Beat egg yolks, add granulated sugar, and mix until white and fluffy (blanching). Add the flour to the egg yolks and mix lightly. Bring the milk to a boil and add about 1/5 of the milk to the yolks first, then add more milk as needed. 5. Scrape the mixture back into the pan and heat over medium heat. When it begins to harden, stir vigorously. When the mixture becomes heavy and then lightens, it is ready to cook. 8. Stir in the butter and condensed milk and let cool. [Praline Paste ] Hazelnuts: 100g Almonds: 100g Granulated sugar: 200g Water: 20-30g [Method] If the nuts are raw, preheat the oven to 180℃ for 6-8 minutes. Put the granulated sugar in a pan and add enough water to just moisten the granulated sugar. Put the pan on the fire and when it turns brown, put the nuts in the pan and when it turns dark brown, put it on a silpat. When the mixture has cooled and hardened, break it up by hand and mix it with a mixer. It may stop in the middle, so keep mixing. [Praline chocolate butter cream] Creme patissiere: 100g Praline: 180g Unsalted fermented butter: 120g 55% chocolate: 20g Fresh cream 42%: 40g [Method] 1. Break up the creme patissiere and mix in the praline paste. 2. Soften the butter slightly and mix in the chocolate. Whip the whipped cream and mix in at the end. Baking sheet with mesh / Dumar Silpan SN290210 https://amzn.to/2MrlMM6 Silicones spatula https://amzn.to/2X1EIru Small pentode (placed on the gas stove) https://amzn.to/2BQokNU Frying pan Olivia 22cm New Diamond Coating https://amzn.to/2vrp63F Cuisinart Food Processor 1.0L DLC-101J https://amzn.to/2xYq3BS Delonghi Convection Oven EOB2071J-5W https://amzn.to/2GdAhm4 Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Couverture black chocolate Valrhona "Equatorial Noir" (55% cocoa) https://amzn.to/2vHGSQq VALRHONA Valrhona Fève Manjari 1kg 64% cocoa https://amzn.to/2CnyW6W Silicon whipper TOMIZ https://amzn.to/2DlhfIU Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Copper petit pan 10cm https://amzn.to/2CmhQGv The above links are using associate links. All content in this channel, including text and images, may not be used or reproduced without permission. The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers. It is a work of art for personal viewing and enjoyment. It is an art video work. Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products. This is a violation of YouTube fair use and will be dealt with accordingly. #paris-brest #chocolateCacao #chocolate