Paris-Brest with apple and peanut twist

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Paris-Brest with apple and peanut twist
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Rezept drucken
Prep Time
1 hour
Cook Time
20 minutes
Prep Time
1 hour
Cook Time
20 minutes
Paris-Brest with apple and peanut twist
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Prep Time
1 hour
Cook Time
20 minutes
Prep Time
1 hour
Cook Time
20 minutes
Ingredients
For the choux pastry
For the peanut cream
For the apple compote
Servings:
Units:
Instructions
For the choux pastry
  1. Preheat your oven to 180°C.
  2. Peel and dice the apples.
  3. Stew them over medium heat with the sugar and vanilla for about 20 minutes. Then blend and place in a piping bag. Set aside until ready to assemble.
  4. In another pan, start preparing the choux pastry: add the water, butter, sugar and salt and bring to a gentle boil.
  5. Add the flour off the heat and dry the dough for a few minutes over low heat.
  6. Remove the dough from the heat, place it in another bowl (mixer here) and let it cool.
  7. Once the choux pastry has cooled, add the eggs one by one to a mixing bowl. The dough should be smooth and sticky at the end.
  8. Put it in a piping bag and place the shape of your choice on the baking paper (here, a crown).
  9. Bake the pastry for 20 minutes at 180°C.
For the peanut cream
  1. In a bowl, whip the cream and mascarpone until light and not too stiff. Then fold in the peanut mousse with a whisk so as not to cut the cream.
  2. Place the cream in a piping bag and keep in a cool place until ready to serve.
Assembling
  1. Cut out the top of your choux, place peanut cream balls and insert the compote into each ball.
  2. Place the tops of your choux (here sprinkled with icing sugar) and decorate with a few dark chocolate shavings and roasted peanuts!

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