2020 KEEN YOUNG COOK FINALIST: DYLAN EVANS
Paris Brest with Creme Patisserie
"I chose this recipe because I have been practicing high skills recipes in my Hospitality and Catering lessons. I really enjoy making choux pastry and creme patisserie and achieving a high quality product. I enjoy thinking about how I can present my food to appeal to customers."
For the choux pastry:
110g strong white flour X2
70mls whole milk X2
70 mls water X2
55g unsalted butter X2
3 medium sized eggs X2
For the Creme Pattissiere and filling:
4 eggs X2
60g caster sugar X2
25g plain flour X2
2tsp cornflour X2
280ml whole milk X2
Fresh Raspberries (6-10 per serving)
3tsp vegetable oil
For the coulis:
200g fresh raspberries
50g caster sugar
For spun sugar:
150g Caster sugar X2
And icing sugar to dust.
1. Put the water, milk, salt, sugar and butter in a pan and bring slowly to the boil over a medium heat, until the butter has just melted.
2. Remove from the heat and add the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean.
3. Return to the heat and cook out for five minutes but do not let it catch (you will have to stir this entire time over a gentle heat).
4. Leave to cool slightly. When warm (NOT HOT or COLD - THIS IS IMPORTANT) gradually beat in the eggs a little at a time until the dough is smooth and glossy. A food mixer is best for this job.
5. Put this mix into a piping bag with a plain nozzle and pipe 4 circles (letter’s like a polo mint!) onto baking parchment. They should be about 10cm in diameter.
6. Bake in the oven at 220C for 10 minutes then reduce the heat to 180C and cook for a further 15 minutes until they are well risen and golden.
7. Once baked, remove from the oven and immediately slice the rings in half horizontally to allow the steam to escape. Allow these to cool completely.
1. Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
2. Whisk in the flours.
3. Heat the milk in a saucepan until stating to boil.
4. Whisk the milk into the egg mix.
5. Put the whole lot back into the pan, stirring all the time until thick and boiling.
6. Take the pan off the heat - cover with cling-film to prevent a skin from forming.
1. Make the coulis by simmering the raspberries, water and sugar until the fruit is soft. When this mixture is cool, press it through a strainer to puree and remove the seeds.
Fill the choux rings with the cream and the remaining raspberries. Dust the top with icing sugar and dress on a large white plate.