SABLE PASTRY

1. Place the butter, sugar, flour and salt into the bowl of a stand mixer fitted with a paddle attachment and mix to combine.
2. Roll the dough between 2 sheets of baking paper until it is 2mm in thickness.
3. Place into the freezer.
4. Allow the frozen sable to soften slightly at room temperature. Create sable rings by cutting with an 85mm round cutter, then use a 30mm round cutter to cut out the centre.
5. Place a sable ring into 12 cavities of the Silikomart Donuts100 silicon mould. Once the sable is soft enough not to break, gently press them down into the base of the cavities.
6. Place the mould into the refrigerator until required.

CHOUX PASTRY

1. Place the milk, water, sugar, salt and butter into a saucepan and bring to the boil.
2. Remove from the heat, add the sieved flour and stir to combine.
3. Return to low-medium heat and cook for approximately 2 minutes while continuously stirring, until the dough develops an oily sheen on the surface.
4. Transfer into the bowl of a stand mixer fitted with a paddle attachment.
5. Place the eggs into a jug and whisk to break them up slightly.
6. While mixing the dough on medium-low speed, slowly add the eggs, allowing them to completely incorporate after each addition and stopping regularly to scrape down the sides of the bowl.
7. Transfer the mixture into a piping bag fitted with a 15mm round piping nozzle.
8. Pipe the choux into the donut silicon mould until it is slightly above the edge of the sable.
9. Place into the freezer.
10. Heat the oven to 130°C, fan forced.
11. Once frozen, unmould the choux and place onto a lined baking tray.
12. Bake in the pre-heated oven for 15 minutes, then increase the temperature to 150°C and bake for a further 15 minutes. Lastly, increase the temperature to 170°C and bake for a final 15 minutes.
13. Remove from the oven and allow to cool completely at room temperature.

NOTE:   The choux pastry can be made a few days in advance. Simply wrap well in airtight packaging once baked and cooled, then place into the freezer. Thaw before use.

SALTED CARAMEL

1. Place the cream, salt, cut and scraped vanilla bean and star anise into a saucepan and bring to the boil. Strain the mixture and set aside, keeping warm.
2. In a separate saucepan, dry caramelise the sugar.
3. Deglaze the caramel by carefully pouring in the hot cream and whisk to incorporate.
4. Add the glucose and butter then mix to combine.
5. Transfer the caramel into a bowl and cover with plastic wrap touching the surface.

HAZELNUT CREAM

1. Place the cream, hazelnut paste, icing sugar and vanilla into the bowl of a stand mixer fitted with a whisk attachment and whip to piping consistency.
2. Transfer into a piping bag fitted with an 11mm star piping nozzle.
3. Set aside in the refrigerator while you prepare the crunch layer.

CRUNCH LAYER

1. Roast the hazelnuts in an oven pre-heated to 160°C. Once cooled, roughly chop the hazelnuts until fine enough to pipe through a 12mm plain piping nozzle.
2. Melt the chocolate, heating it to 33°C, then add the hazelnut paste, salt and chopped hazelnuts. Mix well to incorporate.
3. Transfer into a piping bag fitted with a 12mm plain piping nozzle.

ASSEMBLY

1. Use a serrated edged knife to cut each choux in half, horizontally.
2. Pipe the crunch mixture into the base of each choux, then pipe a thin layer of caramel on top.
3. Lastly, pipe the hazelnut cream on top of the caramel and place the choux top on.

FINISHING

1. Brush the top of each Paris Brest with gold metallic powder.
2. Pipe dots of the remaining hazelnut cream on the surface and garnish with hazelnuts.
3. Finish by dusting with icing sugar.

Join Savour Online Classes today to master Kirsten’s entire range of spectacular creations with easy-to-follow recipes and step-by-step tutorials!