Paris Brest a la crème de marrons

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Paris Brest a la crème de marrons. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Paris Brest a la crème de marrons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paris Brest a la crème de marrons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paris Brest a la crème de marrons is 8 desserts. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paris Brest a la crème de marrons estimated approx 30 min.

To get started with this particular recipe, we must first prepare a few components. You can have Paris Brest a la crème de marrons using 15 ingredients and 7 steps. Here is how you cook it.

#Novembre

Ingredients and spices that need to be Take to make Paris Brest a la crème de marrons:

1. Choux
2. 1/4 de litre d'eau
3. 100 g beurre
4. 150 g farine
5. 1 c a café de sel
6. 3 oeufs
7. 1 jaune d'oeuf
8. Amandes effilées
9. Crème mousseline aux marrons
10. 300 g lait
11. 4 oeufs
12. 90 g sucre
13. 30 g maïzena
14. 120 g beurre
15. 200 g crème de marron

Steps to make to make Paris Brest a la crème de marrons

1. Faire bouillir l'eau avec le beurre et le sel. Verser hors du feu en une fois la farine. Mélanger vigoureusement. Remettre sur la plaque pas trop chaude et mélanger pour bien dessécher la pâte qui doit être bien lisse et se détacher de la casserole.
2. Verser dans un saladier et ajouter un a un les oeufs. Bien les incorporer. Mettre dans une poche sans douille et former vos choux dans la forme souhaitée sur une plaque recouverte de papier sulfurisé légèrement huilé.
3. Mettre au four a 170 puis monter progressivement jusqu'à 200. Les choux doivent bien gonfler et dorer. La cuisson dure environ 30 min. Éteindre le four et entrouvrir la porte (pour que les choux ne dégonflent pas) Puis ouvrir en grand. Laisser bien refroidir avant de les garnir
4. Pour la crème mousseline, réaliser d'abord une crème pâtissière : dans un saladier fouetter les jaunes avec le sucre et la maïzena. faire chauffer le lait et le verser dessus. Bien mélanger puis remettre dans la casserole et chauffer en fouettant jusqu'à épaississement.
5. Transvaser de nouveau dans le saladier et ajouter 60 g de beurre en morceaux. Bien mélanger puis filmer au contact et laisser refroidir au frigo
6. Crémer le reste de beurre dans la cuve du robot, ajouter la crème de marron. Fouettez. Puis ajouter la crème pâtissière froide en trois fois. Fouettez encore 5 min vitesse max
7. Mettre en poche avec une douille cannelée. Couper les chapeaux des choux. Garnir de crème. Reposer les chapeaux

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