Sub) 제과 | 프랑스 전 제과점에서 사랑받는 파리 브레스트 (feat. 캐러멜 크림)

파리 브레스트(Paris-Brest) 는 프랑스 디저트로, 슈 반죽(choux pastry) 으로 만든 둥근 바퀴 모양의 케이크에요 : )
루이 뒤랑(Louis Durand) 이라는 제과사가 프랑스 장거리 싸이클 대회를 기념하기 위해 자전거 바퀴를 본뜬 모양으로 고안했다고 해요.
속안에는 프랄린 크림(헤이즐넛 또는 아몬드가 들어간 크림) 이 들어가 있고, 겉은 바삭하고 속은 부드럽고 고소한 맛이 특징입니다.
지금은 프랑스 전역의 제과점에서 사랑받는 클래식한 디저트로 자리잡았어요.
이거 정말 정말 고습스러운 크림맛에 슈가 너무나 잘 어울리는데 꼭 만들어보시길 추천해요!

⏰타임라인
레시피 00:10
파리 브레스트 도안 그리기 00:14
가루 체치기 00:22
헤이즐넛 손질 00:35
슈 반죽 00:44
팬닝 & 굽기 02:56
헤이즐넛 캐러멜리제 03:51
캐러멜리제 헤이즐넛 마무리 05:13
캐러멜 크림 만들기 05:45
데코 완성 06:18

* 레시피
(슈 반죽)
박력분 60g
소금 1g
무염버터 40g
물 50ml
우유 50ml
달걀 85g

(슈 반죽 데코용)
설탕 6g
아몬드 다이스 6알 (다져두기)

(캐러멜 소스)
설탕 60g
물 15ml
생크림 60ml
헤이즐넛 15g
무염버터 5g

(캐러멜 크림)
생크림 200g
설탕 30g
피스타치오 다이스 조금

#baking #파리브레스트 #헤이즐넛 #캐러멜리제 #cake #에클레어

Recipe Draw a design using a circular mold with a diameter of 8cm. Sift the cake flour for the choux dough in advance. Cut about half of the hazelnuts in half (you don’t have to cut them). Put milk, water, salt, and butter in a pot and boil until it boils (medium to high heat). When it boils, turn off the heat, then add the sifted cake flour and knead until the raw flour is no longer visible. If there is no caked flour, stir-fry it over low heat to remove moisture (pot). (Until a white film forms on the bottom of the pan) Fry quickly while mixing to prevent sticking. When a white film appears on the bottom of the pot, the frying is finished : ) Transfer to a bowl and add the eggs in 3 to 4 portions and mix until creamy. Add the eggs in portions to prevent separation. It is gradually turning into a creamy form. It is done when the cream-like form becomes glossy. Put the choux dough in a piping bag fitted with a 171k star tip . I forgot the star tip, so I added it later. Place a Teflon sheet on top of the drawn design and pan it (you can replace it with paper foil) . Pan it again on top of the panned dough . The remaining dough will make a small choux. (Pan to 2~3cm) Soak a fork in water and smooth out any bumps or horns. Sprinkle almond dice and sugar on top of the dough . Bake at 180~190 degrees (28,30 minutes) Temperature and time may vary depending on oven specifications. Add water and sugar and heat over medium heat until brown. Once it is completely brown, add hazelnuts and butter, melt and turn off the heat. Quickly remove the hazelnuts and let cool. Add warmed whipped cream to the caramel with the hazelnuts removed and heat over low heat until uniform. Boil while loosening the hardened caramel, then cool. Measure 50g of the cooled caramel (for caramel cream) remaining in the pot . Put the caramel in a piping bag (for decoration) (left) 50g for caramel cream, (right) for decoration Remove the hazelnuts stuck while caramelizing. Let the choux cool completely and cut 1/3 of the top . Cut 1/3 of the small baked choux. Add cold whipped cream, 50g of caramel sauce, and 30g of sugar and whip to 90%. Insert 171k star tip. Put the cream in a piping bag (you can use a different tip). I will fill the cream starting with the small choux. Squeeze the cream into the Paris Brest choux and place the small choux on all sides. Fill the space between the choux with cream to the height of the choux. Put the cut top on top and put the caramel sauce in the piping bag and decorate with caramelized hazelnuts. Add parsley nuts between the creams and finish the decoration with pistachio dice . Ta-da! This is really, really delicious! Be sure to make it