PARIS-BREST
CAKE
Makes 4 cakes
Makes 4 cakes
Rub all of the ingredients together. Spread out to a 3-mm thickness in a 18-cm circle. Roll the remaining dough to a 1.8-mm thickness to cut out disks with a diameter of 4-cm. Bake the 18-cm baking disks at 145°C for 10 minutes.
Melt the butter to get a brown butter. With the flat beater, mix the Frianvit, the butter at 60°C and the water for 3 minutes at medium speed. Add the hazelnut pure paste. Pour 150 g of the hazelnut financier onto the hazelnut streusel. Bake at 160°C for 20 minutes.
Bring to a boil the milk and cream, with the vanilla. Pour into the sugar, pectin, eggs and corn starch. Boil for 2 minutes then pour the praliné and the hazelnut pure paste. Blend and keep in the fridge. Once cooled down, add the soft butter and whip with the cream.
Boil the water and milk along with the butter, salt and sugar. Add the sieved flour and dry out the dough. Gradually add the eggs. At the bottom of a Flexipan® mold, place a disk of hazelnut streusel and place a small chou. Place another disk of hazelnut streusel on top. Bake at 210°C, then lower the oven temperature to 185°C for 30 to 35 minutes.
Boil the water and milk along with the butter, salt and melt the chocolate. Add the oil and the hazelnut pure paste then blend. Add the toasted chopped almonds. Set aside and use at 32°C.
