Paris-Brest

Name: Paris-Brest
Ingredients: 125 g Blanched hazelnuts; 670 g Whole milk; 130 g Whipped cream; 130 g Granulated sugar; 5 g thickener; 25 g skimmed milk powder; 40 g Dextrose; 100 g Flour; 200 g Whole milk; 3 g Fine salt; 5 g Granulated sugar; 100 g Soft butter; 200 g Egg; 5 g sliced almonds; 100 g White caster sugar; 100 g Blanched hazelnuts; hazelnut oil

This ice cream recipe is from the book ‘Glacerie.’ by Master Pastry Chef and SVH Master Ice Cream Maker Hidde de Brabander.

Ingredients

125gBlanched hazelnuts

670gWhole milk

130gWhipped cream

130gGranulated sugar

5gthickener

25gskimmed milk powder

40gDextrose

100gFlour

200gWhole milk

3gFine salt

5gGranulated sugar

100gSoft butter

200gEgg

5gsliced almonds

100gWhite caster sugar

100gBlanched hazelnuts

hazelnut oil

Preparation

Hazelnut ice cream

Roast the hazelnuts in a preheated oven at 160°C for about 15 minutes. Chop them coarsely. Heat the milk with the cream to 40°C. Remove the pan from the heat, add the roasted hazelnuts, and let infuse for about 30 minutes.
Mix 30 grams of granulated sugar with the thickener and the rest of the granulated sugar with the milk powder and dextrose. Sieve the milk mixture and whisk in both sugar mixtures. Heat the ice cream mix to 85°C, quickly cool down to 4°C, and let it mature in the fridge for at least 6 hours.
Sift the flour twice. Bring the milk, butter, granulated sugar, and salt to a boil. Stir in the flour and let it cook. Let cool slightly and fold in the egg little by little. Spoon into a piping bag with a star nozzle (Ø 12 mm) and pipe a nice ring of batter (Ø 20 cm) onto a baking tray lined with baking paper. Sprinkle with flaked almonds and bake for about 40 minutes in a preheated oven at 180°C. Let cool.
For the praliné, caramelize the caster sugar in three parts in a pan over medium heat. Stir in the hazelnuts and let cool on baking paper. Blend the caramel in a blender to a paste