{"id":15112,"date":"2017-01-30T10:44:15","date_gmt":"2017-01-30T08:44:15","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=15112\/"},"modified":"2022-01-15T10:39:56","modified_gmt":"2022-01-15T08:39:56","slug":"paris-brest-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/paris-brest-tart\/","title":{"rendered":"Paris-Brest Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Hazelnuts became my favorite nut in the past few years. My addiction to these golden and buttery nuts is making me add them into just about any pastry or dessert I make. One of the most delicious ingredients there are is Praline Paste, made of caramelized hazelnuts that is grinded into a smooth, luscious and addictive paste.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">The following Paris-Brest tart is some kind of homage to a very popular French dessert \u2013 Paris-Brest. It&#8217;s made of golden short crust pastry, filled with chocolate ganache and lots of praline cream (the cream is traditionally used to fill the choux pastry in the classical Paris-Brest), and on top there&#8217;s a crunchy chocolate and hazelnut disc.<\/p>\n<div id=\"attachment_15114\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15114\" class=\"wp-image-15114\" title=\"Paris-Brest Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/paris_brest_tart2-s.jpg\" alt=\"Paris-Brest Tart\" width=\"800\" height=\"1202\" \/><p id=\"caption-attachment-15114\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21453--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Paris-Brest Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For chocolate ganache:<\/h4>\n<ul>\n<li>125 grams dark chocolate 60% cocoa solids<\/li>\n<li>140 ml. heavy cream<\/li>\n<\/ul>\n<h4>For praline cream:<\/h4>\n<ul>\n<li>250 ml. heavy cream<\/li>\n<li>250 ml. milk<\/li>\n<li>3 large egg yolks<\/li>\n<li>75 grams sugar<\/li>\n<li>40 grams all-purpose flour<\/li>\n<li>2 vanilla pods (split and scraped)<\/li>\n<li>250 grams soft butter<\/li>\n<li>350 grams praline paste<\/li>\n<\/ul>\n<h4>For chocolate and hazelnut disc:<\/h4>\n<ul>\n<li>100 grams dark chocolate 60% cocoa solids<\/li>\n<li>Some caramelized hazelnuts bits<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust: <\/h4>\n<ol>\n<li>\n<p style=\"direction: ltr\">In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/p>\n<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Chocolate ganache:<\/h4>\n<ol>\n<li>\n<p style=\"direction: ltr\">Chop the chocolate and put in a bowl.<\/p>\n<\/li>\n<li>Heat cream in a small saucepan to a simmer.<\/li>\n<li>Pour the hot cream over the chocolate, wait a minute, and whisk until you get a uniform and shiny chocolate ganache.<\/li>\n<li>Pour the ganache over the baked crust and refrigerate for about 1\/2 hour to set.<\/li>\n<\/ol>\n<h4>Praline cream: <\/h4>\n<ol>\n<li>\n<div style=\"direction: ltr\"><span style=\"font-size: inherit;font-weight: inherit\">In a medium pot heat cream and milk to simmering point.<\/span><\/div>\n<\/li>\n<li>In a separate bowl, whisk egg yolks, sugar, flour and vanilla grains.<\/li>\n<li>Add about 1\/3 amount of boiling milk over the egg yolk mixture while whisking until mixture is smooth.<\/li>\n<li>Add the remaining milk and beat well.<\/li>\n<li>Return the mixture into a pot and cook over medium heat white constantly whisking until you get a thick pastry cream.<\/li>\n<li>Cool the cream completely in the refrigerator.<\/li>\n<li>Transfer the cold cream into a bowl and whisk.<\/li>\n<li>In a mixer bowl with paddle-attachment whip butter until it softens slightly. Add praline paste and blend until mixture is smooth.<\/li>\n<li>Add the whipped pastry cream and mix just until creamy and smooth.<\/li>\n<li>Transfer the cream into a piping bag fitted with 2cm serrated catheter and drizzle tall mounds on top of chocolate ganache layer.<\/li>\n<\/ol>\n<h4>Chocolate disc: <\/h4>\n<ol>\n<li>\n<div style=\"direction: ltr\"><span style=\"font-size: inherit;font-weight: inherit\">Chop the chocolate and melt in the microwave or over double-boiler.<\/span><\/div>\n<\/li>\n<li>Pour the chocolate onto baking paper or chocolate sheet; flatten to a thin layer using a spatula.<\/li>\n<li>Sprinkle the chocolate with hazelnut bits and let it set a few minutes in the refrigerator.<\/li>\n<li>When the chocolate has stabilized but still slightly soft, cut into 16 cm diameter circle and another circle 6-8 cm diameter, thereby creating a disc with a hole.<\/li>\n<li>Cool completely in the freezer until the set.<\/li>\n<li>Extracting the chocolate disc gently from the paper and quickly put on the tart. If necessary, pipe some more cream in the central part.<\/li>\n<li>Serve immediately.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The tart is at its best on day of preparation, but you can keep it in a closed container in the refrigerator up to 4 days.<\/li>\n<li style=\"text-align: left\">Praline paste can be bought in specialty baking stores.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15113\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15113\" class=\"wp-image-15113\" title=\"Paris-Brest Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/1.jpg\" alt=\"Paris-Brest Tart\" width=\"800\" height=\"600\" \/><p id=\"caption-attachment-15113\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_15116\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15116\" class=\"wp-image-15116\" title=\"Paris-Brest Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/paris_brest_tart-s.jpg\" alt=\"Paris-Brest Tart\" width=\"800\" height=\"1174\" \/><p id=\"caption-attachment-15116\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_15115\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15115\" class=\"wp-image-15115\" title=\"Paris-Brest Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/paris_brest_tart6-s.jpg\" alt=\"Paris-Brest Tart\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15115\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Hazelnuts became my favorite nut in the past few years. My addiction to these golden and buttery nuts is making me add them into just about any pastry or dessert I make. One of the most delicious ingredients there are is Praline Paste, made of caramelized hazelnuts that is grinded into a smooth, luscious and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35038,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1618,1849,1636,1967],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Paris-Brest Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Paris-Brest tart that&#039;s made of golden crust filled with chocolate and praline cream and on top there&#039;s a crunchy chocolate and hazelnut disc.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/paris-brest-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paris-Brest Tart | Lil&#039; 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