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
0.00
Brown Food Color
0.003
0.00
Muscovado
0.135
0.00
BAKELS DAIRY BLEND
0.135
0.00
Total Weight: 0.423
Group Gianduja Diplomat
Ingredient
KG
%
Fresh Milk
0.400
0.00
BAKELS BAKE STABLE CUSTARD MIX
0.200
0.00
Vanilla Bean
0.001
0.00
Gianduja Paste
0.050
0.00
BAKELS HAZELNUT TRUFFLE
0.100
0.00
Soybean paste
0.050
0.00
Heavy Cream
0.100
0.00
Total Weight: 0.901
Group Praline
Ingredient
KG
%
Lightly toasted premium nuts
0.100
0.00
Sugar
0.054
0.00
Water
0.024
0.00
BAKELS DAIRY BLEND
0.007
0.00
Orange Zest
0.005
0.00
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
Display Conditions
Finished Product
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