This extravagant French pastry combines many classic elements to create the "Japanese Walnut:" A praline butter cream filling complements a chocolate dressing in a cracker-choux pastry, all tied together with a caramelized walnut.
- Cracker crust
- 50 g of salted butter
- 60 g of brown sugar
- 60 g of T45 flour
- Choux pastry
- 16 cL of water
- 3 grams of sugar
- 70 g of butter in small pieces
- 3 g of fleur de sel
- 15 g of powdered milk
- 90 g of T55 flour
- 3 eggs (160 g)
- Patisserie cream
- 16 cL of whole milk
- ½ vanilla pod
- 38 g of egg yolks (~2 eggs)
- 38 g of sugar
- 38 g of Maizena
- 16 g of butter
- Italian meringue
- 16 g of water
- 40 g of sugar
- 28 g of egg whites
- 10 g of sugar
- Praline butter cream
- 2 egg yolks
- 96 of sugar
- 40 g of water
- 144 grams of softened butter
- 150 g of praline
- Dressing and finish
- 500 g of dark chocolate
- 100 g of sugar
- 2 small spoons of glucose
- some walnut halves
- a little bit of praline
Level of difficulty Difficult
Preparation time 120mins
Cooking time 50mins
Mix the softened salted butter with the brown sugar and the flour using a flattened spatula attachment (i.e. in a KitchenAid mixer) until obtaining a homogeneous mixture.
Flatten the dough between two sheets of wax paper to a thickness of ~1mm, and let it set in the fridge for two hours.
Using the form of a small circlular disc, draw discs on a sheet of wax paper, where you will fill in the choux pastry before cooking.
In a pot, combine the water, the sugar, the butter, and the fleur de sel. Bring it to a boil.
Add the powdered milk and boil it again. Take it off the stove.
Add the flour little by little while stirring to avoid the formation of clumps. When all the flour is incorporated, put the pot back on a low flame and press out with a flat spatula for 5-10 minutes to “de-humidify” to the pastry dough. It should finish in a homogenous texture without excess moisture.
When the dough has formed a compact ball, move it over to a bowl and add the eggs one by one, stirring energetically with a spatula.
Put the dough in a pastry bag and set the choux in the round formations you’ve drawn on the wax paper (which is set on a cooking pan).
Cook in the pre-heated over at 180 degrees C for 40-50 minutes.
Let cool before filling with cream
Combine the milk and the emptied vanilla pod in a pot. Bring it to a boil in the stove, set aside to infuse for 10 minutes. Take out the vanilla pod.
During this time, put the egg yolks in a bowl with the sugar and the Maizena. Stir them together energetically, but don’t white the mix.
Reheat the vanilla milk to a boil.
Incorporate one part of the milk into the egg mix, and then the rest, stirring well.
Pour it all back into the pot and heat it on a high flame, stirring energetically. Once the cream has thickened, take it off the stove, add the butter, and stir until the butter is completely incorporated into the cream.
Pour the cream out onto a sheet of Saranwrap and envelope it completely so that it doesn’t dry out.
Let the cream cool in the fridge.
In a pot, add together the water with the 40 g of sugar, and heat it on low frame. Bring to 118 degrees C.
Once the thermometer reads 114 degrees C, mount the egg whites to mountain peaks, adding 10 g of sugar. The mixture should turn at full speed.
When the sugar mixture reads 118 degrees C, pour it delicately in the egg whites.
Let the mixer turn at full speed until the mixture has cooled (~10 minutes).
Whip the egg yolks together using an electric batter.
In a pot, heat the sugar and the water together to 118 degrees C, and then pour it into the slightly mounted eggs, whipping energetically. The mix will whiten and ribbon.
Work the butter with the mixer until it’s a smooth and homogeneous texture.
Add the egg mixture to whipped butter.
Mix with a batter at a gentle speed for obtaining a light texture. Incorporate the cold Italian meringue, combining delicately with a spatula.
Add the praline little by little.
Keep at room temperature.
Add the cold patisserie cream to the praline butter cream. Blend together until obtaining a homogeneous mixture. Set aside.
Fill a pastry bag with the praline butter cream
Perforate the choux pastries at the top, and fill them with the praline butter cream.
Put aside the filled choux pastries.
Melt the chocolate in a bain-marie, and coat the pastries.
Put the coated pastries in the fridge so that the chocolate topping can set.
During this time, heat (on a medium flame) the sugar and the glucose until obtaining an amber shade of caramel.
Using a toothpick, dip the walnuts in caramel and place them on a sheet of wax paper until the caramel cools and hardens.
Sprinkle a little praline on each pastry.
Pose a walnut half on the top of each pastry.
Pose them in the fridge for a few hours before serving.
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!