St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
© hrvprod
Choux pastries with praline cream filling
In Angers, Louisa Bellanger of the Fricot restaurant (1 toque) revisits classics. Her choux pastries filled with praline cream are an ode to gourmandise, uncomplicated and quick to make.
for 6 pieces
The praline cream
- 50 g skinless almonds
- 50 g skinless hazelnuts
- 100 g caster sugar
- 40 cl whipping cream
The choux pastry
- 7 cl milk
- 60 g butter
- 70 g flour
- 2 whole eggs
- 1 pinch sugar
- 1 pinch salt
1 - Prepare the praline: pour the almonds, hazelnuts and sugar into a fairly large frying pan with about 4 tablespoons of water and heat. To prevent the caramel from burning, stir regularly until the caramel coats the dried fruit. Once the caramel has reached the right color, pour the mixture onto a baking tray, where it will harden as it cools. Once cooled, blend to obtain a powder - the praline - and set aside.
2 - Make the choux pastry: preheat the oven to 210°C (gas mark 7). In a saucepan, heat the milk, 7 cl water, sugar, salt and butter. As soon as it simmers, add the flour all at once to the pan, and pat the dough dry around the edges with a spatula. Remove from the heat and set aside in a bowl. Once the dough is lukewarm, add the eggs one by one.
3 - Make the choux puffs: pipe the choux pastry into a piping bag and leave to cool. On a baking sheet lined with baking paper, shape the choux. Place in the oven and bake for 10 min, then lower the temperature to 170°C (th. 5/6), until the choux are golden and light.
4 - Make the praline cream: whip the cream with a mixer. Fold in the praline powder with a spatula. Carefully pipe the cream into a piping bag to fill the choux pastries.
5 - Assembly: cut the choux in half and top with the praline cream.
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