Gianduja Paris Brest
19-040
Group Base
Ingredient
KG
%
Bread Flour
0.163
100.00
Water
0.125
76.69
BAKELS DAIRY BLEND
0.125
76.69
Sugar
0.005
3.07
Salt
0.005
3.07
Whole Eggs
0.250
153.37
Fresh Milk
0.125
76.69
Total Weight: 0.798
Group Craquelin
Ingredient
KG
%
All Purpose Flour
0.150
-
Brown Food Color
0.003
-
Muscovado
0.135
-
BAKELS DAIRY BLEND
0.135
-
Total Weight: 0.423
Group Gianduja Diplomat
Ingredient
KG
%
Fresh Milk
0.400
-
BAKELS BAKE STABLE CUSTARD MIX
0.200
-
Vanilla Bean
0.001
-
Gianduja Paste
0.050
-
BAKELS HAZELNUT TRUFFLE
0.100
-
Soybean paste
0.050
-
Heavy Cream
0.100
-
Total Weight: 0.901
Group Praline
Ingredient
KG
%
Lightly toasted premium nuts
0.100
-
Sugar
0.054
-
Water
0.024
-
BAKELS DAIRY BLEND
0.007
-
Orange Zest
0.005
-
Total Weight: 0.190
How to do it:
1. Bring water, salt, sugar and butter to a rolling boil. Stir in flour and cook. Transfer the dough to a large mixing bowl. Beat in eggs one at a time, mixing well after each addition.
2. Pipe two circles of pastry dough next to each other. Pipe another circle overlapping the first two.
3. For the craquelin: cream butter and sugar until fluffy. Then pour in flour.
4. Transfer to a working surface and fraiser. Place plastic wrap on top and roll out the craquelin.
5. Bake at 390°F (200°C) for about 30 minutes or until puffed.
6. For the Praline: mix the sugar and water in a pot. Add the chopped toasted nuts and crystallize the syrup.
7. Add in Bakels Dairy Blend and orange zest. Pour into tray and let it cool.
8. For the Gianduja Diplomat: put the milk and custard mix in the bowl and paddle mix till smooth and even. Add the gianduja, hazelnut truffle, vanilla and a portion of ground praline. Pour in cold cream and mix for 1 minute till fluffy and fold the soybean paste.
Yield: 24 pieces
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