{"id":29527,"date":"2021-02-19T11:29:38","date_gmt":"2021-02-19T11:29:38","guid":{"rendered":"https:\/\/horecamagazine.be\/paris-brest\/"},"modified":"2021-02-19T11:29:39","modified_gmt":"2021-02-19T11:29:39","slug":"paris-brest","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/paris-brest\/","title":{"rendered":"PARIS-BREST"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_column _builder_version=\u00a0\u00bb4.4.7&Prime; type=\u00a0\u00bb4_4&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p>Par Priscillia, p\u00e2tissi\u00e8re de la Table de la Manufacture \u2013 Fabrizzio Chirico<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_4,1_2,1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4>INGR\u00c9DIENTS<\/h4>\n<p><strong>P\u00e2te \u00e0 choux (15 pi\u00e8ces)<\/strong><\/p>\n<ul>\n<li>250 g d\u2019eau<\/li>\n<li>120 g de beurre<\/li>\n<li>140 g de farine<\/li>\n<li>5 \u0153ufs<\/li>\n<\/ul>\n<p><strong>Pralin\u00e9 maison<\/strong><\/p>\n<ul>\n<li>250 g de sucre (pour caram\u00e9liser)<\/li>\n<li>250 g de noisettes torr\u00e9fi\u00e9es (ne pas enlever la peau)<\/li>\n<\/ul>\n<p><strong>Cr\u00e8me pralin\u00e9e<\/strong><\/p>\n<p>Ingr\u00e9dients Cr\u00e8me p\u00e2tissi\u00e8re de base\u00a0:<\/p>\n<ul>\n<li>2 jaunes d\u2019\u0153ufs<\/li>\n<li>50 g de sucre<\/li>\n<li>20 g de farine<\/li>\n<li>250 g de lait<\/li>\n<li>1 gousse de vanille<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>150 g de beurre (pour la suite de la pr\u00e9paration)<\/li>\n<li>Amandes torr\u00e9fi\u00e9es<\/li>\n<li>Sucre impalpable<\/li>\n<li>Feuille d\u2019or pour la d\u00e9coration finale<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4>PR\u00c9PARATION<\/h4>\n<p><strong>P\u00e2te \u00e0 choux<br \/><\/strong>Faire fr\u00e9mir l\u2019eau dans une casserole. Y ajouter le beurre. D\u00e8s fr\u00e9missement, enlever la casserole du feu et y ajouter la farine. M\u00e9langer jusqu\u2019\u00e0 obtention d\u2019une texture de p\u00e2te. Remettre la casserole sur le feu. M\u00e9langer durant plus ou moins deux minutes pour dess\u00e9cher la p\u00e2te. Mettre ensuite dans la cuve d\u2019un robot et m\u00e9langer avec le m\u00e9langeur (et non avec le fouet) \u00e0 la vitesse 3. Ou, si pas au robot, m\u00e9langer \u00e9nergiquement \u00e0 la main. Ajouter les \u0153ufs un \u00e0 un et m\u00e9langer jusqu\u2019\u00e0 incorporation compl\u00e8te. Placer le m\u00e9lange dans une poche \u00e0 douille. Mettre une feuille de papier sulfuris\u00e9 sur la plaque allant au four. A l\u2019aide de la poche \u00e0 douille, dresser la p\u00e2te en forme arrondie de gros chou. Attention \u00e0 bien espacer les choux pour \u00e9viter qu\u2019ils ne collent entre eux. Mettre au four \u00e0 180\u00b0C pendant 23 minutes.<\/p>\n<p><strong>Pralin\u00e9 maison<br \/><\/strong>Pr\u00e9parer un caramel. Le m\u00e9langer avec les noisettes torr\u00e9fi\u00e9es. Laisser refroidir pendant 15 minutes. Mettre ensuite dans un robot broyeur. Broyer jusqu\u2019\u00e0 obtention d\u2019une texture cr\u00e9meuse. Mixer pendant plus ou moins 15 \u00e0 20 minutes (en fonction du robot).<\/p>\n<p><strong>Cr\u00e8me de base<br \/><\/strong>R\u00e9aliser une cr\u00e8me p\u00e2tissi\u00e8re de base : Faire chauffer le lait et la gousse de vanille. Incorporer les jaunes d\u2019\u0153uf, le sucre et la farine. Laisser refroidir \u00e0 temp\u00e9rature ambiante pendant 15 \u00e0 20 minutes.<\/p>\n<p><strong>Cr\u00e8me pralin\u00e9e<br \/><\/strong>Mettre la cr\u00e8me p\u00e2tissi\u00e8re de base dans un cul de poule et y ajouter 150 g de beurre temp\u00e9r\u00e9 puis 75 g de pralin\u00e9. Faire tourner dans un robot \u00e0 vitesse maximum (+\/- 10 minutes en fonction de la puissance du robot). Ceci jusqu\u2019\u00e0 obtention d\u2019une cr\u00e8me bien homog\u00e8ne.<\/p>\n<p><strong>Dressage du Paris Brest<br \/><\/strong>Ouvrir en deux les choux. Incorporer la cr\u00e8me pralin\u00e9e et ajouter, sur la cr\u00e8me, le pralin\u00e9 maison. Ajouter les amandes torr\u00e9fi\u00e9es avant de refermer. Saupoudrer de sucre impalpable et ajouter une pluche de feuille d\u2019or.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p>Alsace Grand Cru Kaefferkopf, Kuehn<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/02\/6-Recette-Paris-Brest-1000_BT_77_694_KK.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bb6-Recette Paris-Brest-1000_BT_77_694_KK\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Par Priscillia, p\u00e2tissi\u00e8re de la Table de la Manufacture \u2013 Fabrizzio Chirico INGR\u00c9DIENTS P\u00e2te \u00e0 choux (15 pi\u00e8ces) 250 g d\u2019eau 120 g de beurre 140 g de farine 5 \u0153ufs Pralin\u00e9 maison 250 g de sucre (pour caram\u00e9liser) 250 g de noisettes torr\u00e9fi\u00e9es (ne pas enlever la peau) Cr\u00e8me pralin\u00e9e Ingr\u00e9dients Cr\u00e8me p\u00e2tissi\u00e8re de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":29366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-29527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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