Ingredients For the puff pastry
- 75 g flour
- 65 g milk
- 50 g butter
- 20 g chopped hazelnuts
- 2 eggs
- granulated and icing sugar
Ingredients For the ganache
- 350 g fresh cream
- 125 g of crunchy hazelnuts
- 80 g white chocolate
- 4 g edible gelatin
- a vanilla pod
- Lemon peel
Ingredients For the grape jelly
- 700 g seedless pink grapes
- 100 g sugar
- 8 g pectin
For the recipe of the paris-Brest with grapes, heat the milk with 60 g of water, a pinch of salt and a pinch of granulated sugar until it boils; add the butter and, when it has melted, remove the saucepan from the heat and add the flour all at once; stir quickly until the dough comes off the walls forming a ball; return to the heat for 1-2 minutes to allow the pasta to dry a little, stirring constantly. Remove from the heat.
Incorporate one egg at a time, adding the second only when the first is perfectly blended. Collect the dough in the pastry bag with notched nozzle. Draw a 12 cm diameter ring on 3 not too large sheets of baking paper, turn the sheets, arrange them on one or two plates and form, following the outline you have drawn, 3 rings of cream puff pastry.
Distribute on the surface of each one the chopped hazelnuts and sprinkle with a little icing sugar. Bake at 180 ° C for 25 minutes, then reduce the temperature to 160 ° C and finish cooking in about 25 minutes. Do not open the oven before 40 minutes of cooking because otherwise the rings will deflate completely. Take the rings out of the oven and let them cool.
For the ganache, chop the chocolate into a bowl. Soak the gelatin in the water. Heat 175 g of cream with a vanilla pod and 2 lemon peels until it boils; then remove the aromas, add the squeezed gelatin, mix well until it dissolves.
Pour the cream on the chocolate and stir until you get a smooth and homogeneous mixture. Add the rest of the cold cream and mix again very well (you can mix it with a short pulse of a hand blender). Cover with cling film, in contact, and refrigerate for 4-5 hours. Remove from the fridge and whisk with an electric whisk adding a couple of tablespoons of crunchy powdered smoothie.
For the grape jelly, wash and de-stem the grapes, centrifuge the berries with the juice of half a lemon; mix 400 g of grape juice with 80 g of sugar; let it reduce on the heat up to 200 of liquid; at the end add 20 g of sugar mixed with 8 g of pectin.
Divide the rings in half, stuff them with a little grape jelly and plenty of ganache, distributed with the pastry bag; close with the cap and decorate as desired with peeled grapes.