RECIPE R EC
Gluten-Free Savoury Paris Brest
BY AMANDA YOUNG International Award Winning Patissier
/4=<-6.:--;)>7=:A8):1;*:-;< ?1<087)+0-,+01+3-6<)::)/76 516<)6,875-/:)6)<(7HYPZ)YLZ[PZH-YLUJOKLZZLY[THKLVMJOV\_WHZ[Y`HUKÄSSLK^P[OH hazelnut praline cream, however, this pastry works just as well with a savoury ÄSSPUN ;OLÄSSPUNHUK[VWWPUNSPZ[LKILSV^PZHUL_HTWSLKPќLYLU[PUNYLKPLU[ZJHUIL used depending on availability and preferred choices. When deciding, think of freshness, textures, visuals and taste pairings. An ideal lunch choice served with a bowl of rocket salad.
Ingredients: Choux Pastry
1 large red pepper, roasted & cut into strips
10 mini bocconcini
10 roasted cherry tree tomatoes (cooked as above)
½ cup freshly picked coriander
2 tsp fresh pomegranate seeds
53g unsalted butter
¼ tsp salt
NNS\[LUMYLLWSHPUÅV\Y (available from supermarkets)
1. Heat the milk and butter in a saucepan until the liquid boils. 2. 8\PJRS`HKK[OL.-ÅV\YHUKJVU[PU\LJVVRPUNV]LYHSV^ heat for 20 seconds. 3. Place into mixing bowl with paddle attachment and lightly mix until room temperature, add the eggs, a little at a time beating vigorously between each addition of egg. 4. Be mindful not to add too much egg, the mixture should ILZVM[I\[ÄYTHUKZOV\SKMHSSVќHTL[HSZWVVU^OLU tested.
½ bunch freshly picked tarragon
2 poached chicken breasts, thinly sliced
1 large cucumber, cut into thin strips
1 cup freshly picked mint
5. 7SHJLPU[VWPWPUNIHN^P[OYV\UKUVaaSL"SPULHÅH[IHRPUN try with baking paper and pipe choux pastry in a ring – 20cm in external diameter and 6cm wide.
10 radishes, thinly sliced
6. )HRLPUHOV[V]LUVMą*\U[PSNVSKLUHUKW\ќLK (approx. 40 mins).
1 punnet cherry tomatoes, roasted at 200°C for 10 minutes with ½ tsp fennel seeds, ½ tsp black mustard seeds, salt & pepper to taste
50g black olive tapenade
7. When cool, cut choux circle in half horizontally, place base VUZLY]PUNWSH[LHUKSH`LY^P[O[OLÄSSPUNPUNYLKPLU[ZPU VYKLYVMSPZ[PUN¶LN!O\TT\ZÄYZ[[HWLUHKLSHZ[ 8. 7SHJL[VWVMJOV\_JPYJSLVU[VWVMÄSSPUNHUKÄUHSS`WSHJL topping ingredients as shown in photograph.