Paris Brest Recipe from Darren Hogarty of Chapter One

A truly delicious Paris Brest recipe from Chef Darren Hogarty of Chapter One. This classic French dessert of Choux pastry with a praline flavoured cream filling is every bit as decadent as it looks. A real show stopper for your next dinner party perhaps?

Choux for Paris Brest
100 mls milk
150mls water
125 unsalted butter
125g flour
3g salt
6g sugar
4 eggs

Caramelised Pecans
300g pecans
450g caster sugar

This seems like a lot but gets used through out the recipe

Make a dry caramel and add pecans pour onto grease proof paper and allow to cool.

Pecan and Salt Custard
200 mls cream
1 sheet gelatin
3g sea salt
50g milk chocolate
200g caramelized pecans

Bring cream to the boil with the salt. Add gelatin and pour over milk chocolate and pecans. Blend in a blender until smooth chill in the fridge.

Pecan and Vanilla Cream
200 mls cream
1 vanilla pod split and scraped
1 sheet of gelatin
200g caramelized pecans
50g dark chocolate
250 ml cold cream

Bring cream to the boil with vanilla, add gelatin. Pour over chocolate and pecans and blend in a blender til smooth. Pour in cold cream and chill for 1 hour. Whip to stiff peaks and put in a piping bag with a star nozzle

Cognac Caramel
100g caster sugar
100 mls cream
50 mls cognac

Make a dry caramel and add cream cook for 1 minute boiling and reduce heat to a simmer. Simmer for 2 minutes add cognac and cook until thick and syrupy

To Serve:

Cut the Paris Brest in half
Pipe in pecan and salt custard
Sprinkle in caramelized pecans
Pipe pecan a vanilla cream in a decorative fashion.
Pipe cognac caramel around
Cover with caramelized pecans and add the top of the Paris Brest

Darren Hogarty lives on the cutting edge of pastry. He speaks with such eloquence on the topic of what it means for food to be Irish, making him the ace in Chapter One’s deck. In Cathal Brugha Street at 16, he knew since then cooking was for him, although he has ‘no earthly idea where it came from’. His pastry journey includes a twist of fate. A promising chef at 21, filled with an inexplicable passion for cooking from a young age, he discovered he had developed a severe seafood allergy. Did he feel hard done by having the decision to specialise in pastry taken out of his hands? Not in the slightest he notes, feeling it was in fact a twist of fate which led him ‘exactly where he needed to be’. Going on to become the Head Pastry Chef for Gordon Ramsay’s London Restaurants at the age of 27 before returning to Chapter One, Darren had clearly found his calling.


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