Paris Brest with Ice Cream
1 To make the Vanilla Ice Cream:
2 Add the milk, cream, vanilla, 90g sugar and super neutrose into a large saucepan and bring to the boil.
3 In a clean bowl, whisk the 250g sugar and yolks until light and well combined.
4 Gradually pour over the hot milk mixture (allowing the eggs to temper), whisking continuously
5 Cool in a large gastro (roasting tray) in the fridge.
6 Once cool, transfer to an ice cream machine and churn until frozen.
7 To make the Choux Pastry:
8 Preheat the oven to 200C. Line a baking sheet with a silpat mat and prepare your piping bag with a 13-15mm nozzle.
9 Add the sugar, butter, milk and water into a saucepan and gently heat until all of the butter has melted.
10 Bring up to a boil and then, off the heat, shoot the flour into the pan in one go, beating to combine well and to form a smooth dough that leaves the side of the pan.
11 Return to the heat and continue to beat, cooking out the dough until it beings springy and glossy. Tip into a bowl and set aside to cool completely.
12 Once cooled, turn the mixture into a clean kitchen aid bowl with' a paddle attachment. Gradually start to add the lightly whisked egg into the dough, beating well between each addition. The mixture should become very glossy and you want a consistency that only just drops off your spoon so that it will hold its shape.
13 Transfer the dough into the prepared piping bag and then pipe 12-14 rings (7cm in diameter).
14 Gently brush the piped rings of dough with your glaze and then sprinkle over the blanched hazelnut slices.
15 Bake in the oven for 8 minutes.
16 Reduce the oven temperature to 165C and cook for a further 18 minutes.
17 Remove from the oven and once cool enough to handle, carefully slice each ring into half across the centre/ belly. Set aside to cool on a wire rack.
18 To make the Creme Patisserie:
19 In a bowl combine the yolks, cornflour, sugar and salt. Whisk until light, fluffy and well combined.
20 Combine the milk and vanilla in a saucepan and bring to the boil. Gradually add to your egg mixture whisking continuously.
21 Transfer the mix into a clean pan and cook out on a medium heat until thick and glossy and you can't taste raw flour (this can take 5-10 minutes and you need to whisk/ beat continuously).
22 Once cooked out, add the bloomed/ soaked gelatine and stir until completely dissolved through.
23 Leave to cool to room temperature and then finally fold through the half whipped cream.
24 Set to consistency in the fridge. Once set, transfer to a piping bag ready for serve.
25 To make the Raspberry Gel:
26 Add the raspberries and sugar to a pan with a splash of water and gently cook out to release all the juices (avoid stirring too much so that you finish with a lovely clear liquid).
27 Gently pour the juice through a chinois (don't press down on the cooked raspberries).
28 Add the agar to the raspberry juice and bring to 90C whisking continuously.
29 Pour onto a wide/ flat tray and leave to set.
30 Once set, transfer to a blender and blitz until smooth
31 To make the Apricot Coulis:
32 Chop the apricots into similar sized pieces.
33 Add to a pan with the sugar, water and lime juice and cook out, bringing to a simmer once the juices start to come out.
34 Cool and then blend to a very smooth consistency .
35 Pass through a chinois and transfer to a squeezy bottle for serve.
36 To make the Spun Sugar Garnish:
37 Heat the sugar in a pan and bring to a deep golden caramel.
38 Remove from the heat and then taking a spoon, dip into the hot caramel and carefully flick across baking parchment.
39 Leave to cool and then break into pieces.
40 To Serve:
41 Warm the Paris brest (choux pastry rings) in the oven at 180C for 3 minutes.
42 Remove from the oven and cool slightly - this should crisp them up.
43 Once cooled, pipe the pastry cream into the bottom half.
44 Top with the fresh apricot slices and fresh raspberries
45 Place the choux pastry lid on top and lightly dust with icing sugar.
46 Dress the apricot coulis onto the serving plate then carefully place the assembled Paris Brest.
47 Place a ball of the vanilla ice cream into the middle of the Paris Brest. Finish with the spun sugar garnish and then pipe raspberry gel onto the plate.