Category
Dessert
Serves
4
Ingredients
For the Vanilla Ice Cream:600ml double cream600ml semi skimmed milk90g caster sugar1 level tsp super neutrose (sorbet stabiliser)2.5 vanilla pods seeds scraped250g caster sugar12 egg yolksFor the Paris Brest Choux Pastry:260g plain flour sifted200g unsalted butter diced300ml water300ml milk10g caster sugar340g free-range eggs lightly beaten2 pinches of table saltBlanched hazelnuts finely slicedTo glaze:1 beaten eggPinch salt1 tbsp waterCreme Patissiere (pastry cream):4 egg yolks75g caster sugarPinch of salt20g cornflour250ml milk100ml double cream half whipped2 vanilla pods seeds scraped2 leaves of gelatine soakedFor the raspberry gel:500g raspberries plus extra for garnish50g caster sugar8g agar agarFor the apricot coulis:10 fresh apricots (de-stoned) plus extra for garnish150g caster sugarSplash waterJuice of¼ limeFor the spun sugar garnish: Caster Sugar
Instructions
- To make the Vanilla Ice Cream:,Add the milk, cream, vanilla, 90g sugar and super neutrose into a large saucepan and bring to the boil
- In a clean bowl, whisk the 250g sugar and yolks until light and well combined
- Gradually pour over the hot milk mixture (allowing the eggs to temper), whisking continuously,Cool in a large gastro (roasting tray) in the fridge
- Once cool, transfer to an ice cream machine and churn until frozen
- To make the Choux Pastry:,Preheat the oven to 200C. Line a baking sheet with a silpat mat and prepare your piping bag with a 13-15mm nozzle
- Add the sugar, butter, milk and water into a saucepan and gently heat until all of the butter has melted
- 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
- 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
- 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
- Transfer the dough into the prepared piping bag and then pipe 12-14 rings (7cm in diameter)
- Gently brush the piped rings of dough with your glaze and then sprinkle over the blanched hazelnut slices
- Bake in the oven for 8 minutes
- Reduce the oven temperature to 165C and cook for a further 18 minutes
- 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
- To make the Creme Patisserie:,In a bowl combine the yolks, cornflour, sugar and salt. Whisk until light, fluffy and well combined
- Combine the milk and vanilla in a saucepan and bring to the boil. Gradually add to your egg mixture whisking continuously
- 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)
- Once cooked out, add the bloomed/ soaked gelatine and stir until completely dissolved through
- Leave to cool to room temperature and then finally fold through the half whipped cream
- Set to consistency in the fridge. Once set, transfer to a piping bag ready for serve
- To make the Raspberry Gel:,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)
- Gently pour the juice through a chinois (don't press down on the cooked raspberries)
- Add the agar to the raspberry juice and bring to 90C whisking continuously
- Pour onto a wide/ flat tray and leave to set
- Once set, transfer to a blender and blitz until smooth,To make the Apricot Coulis:,Chop the apricots into similar sized pieces
- 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
- Cool and then blend to a very smooth consistency
- Pass through a chinois and transfer to a squeezy bottle for serve
- To make the Spun Sugar Garnish:,Heat the sugar in a pan and bring to a deep golden caramel
- Remove from the heat and then taking a spoon, dip into the hot caramel and carefully flick across baking parchment
- Leave to cool and then break into pieces
- To Serve:,Warm the Paris brest (choux pastry rings) in the oven at 180C for 3 minutes
- Remove from the oven and cool slightly - this should crisp them up
- Once cooled, pipe the pastry cream into the bottom half
- Top with the fresh apricot slices and fresh raspberries,Place the choux pastry lid on top and lightly dust with icing sugar
- Dress the apricot coulis onto the serving plate then carefully place the assembled Paris Brest
- 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.
