Ease of preparation: Complex
Yield: 1 filled pastry ring
Ingredients:
Choux pastry
1 ¼ cups (300 ml) water
2/3 cup (160 ml) unsalted butter
¼ teaspoon (1 ml) salt
1 ½ cups (360 ml) flour
5 eggs
1 egg yolk, whisked, for egg wash
¼ cup (60 ml) sliced hazelnuts
Hazelnut coffee praline
1/3 cup (80 ml) hazelnuts, peeled
1 tablespoon (15 ml) coffee beans
½ cup (120 ml) sugar
1 teaspoon (5 ml) lemon juice
1 teaspoon (5 ml) water
Café au lait mousseline
2 cups (480 ml) milk
10 egg yolks
1 cup (240 ml) sugar
1 cup (240 ml) cornstarch
1 tablespoon (15 ml) espresso powder
1 ½ cups butter (360 ml), divided
Special Equipment
Piping bag with large tip
Piping bag with star tip
Icing sugar, for decorating
Method:
Let’s get baking!
To make the choux pastry, preheat oven to 425 F (220 C).
Sift flour into a bowl.
To a saucepan, add water, butter, and salt, and bring to a boil. Gradually add flour, stirring vigorously. Cook, stirring, and break up any lumps that form. When the dough starts to form and pull away from the sides, remove it from the heat and add it to a bowl. Let it cool for a few minutes.
Add eggs one at a time and mix in well using a wooden spoon. Put mixture into a piping bag with a large tip.
Using a pen, draw a 9-inch (22 cm) circle onto a piece of parchment paper. Invert the paper onto a baking sheet. Trace the circle with the piping bag, then pipe another circle just inside the traced circle, and a third circle just outside the traced circle so that you have 3 concentric rings. On top of the three pastry rings, pipe a ring made up of small interlocking circles. Brush the pastry with the egg wash. Top with sliced hazelnuts. Bake in the oven 1 hour or until golden.
Remove and let cool.
To make the praline, add peeled hazelnuts and coffee beans to a dry skillet and toast. Remove to a plate and let cool.
Fit a baking sheet with parchment paper. Add sugar to water and stir to dissolve. Pour into a saucepan, add lemon juice, and heat. Continue heating until the mixture turns a deep golden colour. Pour in hazelnuts and coffee beans and stir to coat. Tip the mixture onto the baking sheet and spread out. Let cool.
Crush with a rolling pin to break into small bits.
To make the mousseline, warm milk in a saucepan.
In a bowl, whisk together egg yolks and sugar. Add cornstarch and whisk in. Add espresso powder and whisk to incorporate. Pour a small amount of the warmed milk into the egg mixture and whisk. Add a bit more and continue whisking. When half of the milk has been added, pour the mixture into the saucepan with the remainder of the milk and whisk. Heat over medium, constantly whisking, until the cream thickens.
Remove saucepan from the heat and gradually add ½ cup (120 ml) butter. When it cools, add remaining butter and stir in. Put in the fridge to set.
To finish, cut the choux pastry ring in half horizontally and remove top. Use a spoon to dig out some of the centre to make room for the filling.
Remove the mousseline from the fridge and whip for 2 minutes. Add mousseline to a piping bag with a large tip star tip. Pipe the cream into the middle of the bottom half of the choux pastry ring.
Sprinkle with broken praline. Place the top half of the ring on top. Sprinkle with icing sugar.
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