Paris-Brest
Chocolate Coffee Twist
2015-01-23 18:31:00
Yields 2
Nutrition Facts
Serving Size
956g
Yields
2
Amount Per Serving
Calories 3709
Calories from Fat 1894
% Daily Value *
Total Fat 218g
335%
Saturated Fat 115g
577%
Trans Fat 5g
Polyunsaturated Fat 16g
Monounsaturated Fat 73g
Cholesterol 736mg
245%
Sodium 902mg
38%
Total Carbohydrates 407g
136%
Dietary Fiber 20g
81%
Sugars 198g
Protein 59g
Vitamin A
98%
Vitamin C
1%
Calcium
53%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 1 tablespoon sour cream
- 1/2 cup hot milk (105 degrees to 115 degrees)
- 1/4 cup plus 1 teaspoon granulated sugar
- 1 pkg. active dry yeast
- 1/2 cup unbleached bread flour
- Approx. 2 3/4 cups all-purpose flour
- 2 eggs plus 1 egg yolk
- 1/2 teaspoon salt
Pastry Cream
- 1/2 cup plus 1 tablespoon milk
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 egg, separated (reserve white for almond filling)
- 1/4 teaspoon vanilla extract
Almond Filling
- 8 oz. almond paste
- 1 tablespoon reserved egg white
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, softened
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- Pinch of salt
- 5 tablespoons unsalted butter
Assembly
- 5 oz. semisweet mini chocolate chips
- 4 tablespoons unsalted butter
Garnish
- 4 tablespoons confectioners’ sugar
- 4 oz. semisweet chocolate, coarsely chopped
Make the Dough
- In a small bowl, combine the butter and sour cream. Set aside
- In another small bowl combine the hot milk and 1 teaspoon of the sugar, sprinkle the yeast over the top of the milk. Let stand 10 minutes until yeast foams. Transfer the yeast mixture to a large bowl. Sprinkle the bread flour over the yeast mixture. Mix with electric hand mixer 1 minute, scrape down the sides of the bowl and mix another minute, until smooth. Cover bowl with plastic wrap and let the "sponge" sit for 30 minutes, until doubled in volume.
- Distribute the butter/sour cream, eggs, egg yolk, remaining 1/4 cup sugar, salt and 1 3/4 cups all-purpose flour over the risen dough. Mix for 1 minute. Add 3/4 cup flour and mix, until dough forms a ball. The dough will be soft and elastic and slightly sticky. In humid weather you may have to add up to 1/4 cup of additional flour. Turn the dough out onto a smooth work surface, dusted lightly with flour. Knead the dough for 30 seconds, shape into a ball and place in an ungreased bowl.
- Cover and let rise in a warm, draft free place for 1 1/2 hours, until doubled. Punch the dough down and turn over. Cover and refrigerate for 1 1/2 hours.
Make Pastry Cream
- Bring the milk almost to a boil and remove from heat. In another small, heavy saucepan combine the sugar and the cornstarch. Stir in the egg yolk to make a thick paste. Gradually whisk in the hot milk stirring constantly. Cook the cream over medium heat 2 minutes, until it comes to a boil. Remove from heat. Stir in the vanilla. Cover and refrigerate.
Make the Almond Filling
- In a medium size bowl, combine the entire almond filling ingredients, making sure all is combined well.
Make the Streusel Topping
- In another medium size bowl, combine the streusel ingredients.
Assemble the Chocolate Coffee Twist
- Line a baking sheet with parchment paper.
- Punch down chilled dough. Cut into half. Return one half to frig. Roll one 1/2 dough in 12x13 rectangles. Spread 1/2 of almond mixture over rolled dough almost to the edge. Stir cream. Spread 1/2 of cream mixture over almond mixture. Sprinkle 1/2 of chocolate over all.
- Starting with long end tightly roll jelly roll. Pinch ends together. Transfer to baking sheet. Cut cylinder in 1/2 lengthwise starting at center and working away from self tightly twist top and 2 strands around each other. Pinch ends together.
- Return to center work to self. Repeat with other half of dough. Cover loosely in plastic wrap. Let rise 45 minutes.
- Preheat oven to 350 degrees. Position 2 racks top and bottom 3rd of oven. Brush risen twist with melted butter. Sprinkle with streusel. Bake 30 minutes, rotate baking sheet 1/2 turn during baking. Cool twist on baking sheet. Sift powdered sugar over cooled twist.
- On top of double boiler, of simmering water; melt chocolate. Drizzle over twist.
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