~ Preparation Instructions ~

VANILLA BEAN MOUSSELINE CRÈME

1. Warm milk on low heat in a heavy base sauce pan.
2. Slit the vanilla bean & carefully scrape the vanilla caviar with a pairing knife.
3. In a mixing bowl, add egg yolk, sugar, corn flour & the vanilla caviar. Whisk all together.
4. Pour the mixture into the milk, add the vanilla pod as well and keep stirring until you get a thicker consistency.
5. Add 60 g butter and mix well to incorporate in the mousseline crème.
6. Remove from heat and allow to cool for few minutes. Remove the vanilla pod.
7. Cover the mixture with cling film & store in the fridge for about 20-30 minutes.
8. Meanwhile, whisk the remaining butter until soft in a standard mixture and keep aside.
9. Remove the cooled crème mixture & whisk together with the softened butter gradually until fully homogenised.

CRAQUELIN

1. Add the butter, flour & sugar and beat all ingredients using a mixing machine till they come together and smooth.
2. Spread the dough evenly on a silicone mat or parchment paper. Then cover with another mat or parchment paper.
3. With the aid of a rolling pin, roll out dough to about 1mm thickness.
4. Keep in the freezer for about 15-20 minutes for the dough to harden.
5. Remove from freezer and cut into pieces to be placed on top of the choux pastry.

CHOUX PASTRY

1. In a sauce pan bring to boil milk, water, salt, sugar and butter.
2. Add flour and stir constantly until dough comes off the sides of the pan.
3. Pour the hot mixture in a mixing machine and beat the mixture on low speed until it is cooled down to about room temperature.
4. Gradually add beaten eggs until fully incorporated into the dough.
5. Transfer the dough in a pastry bag, make a circle template on a silicone mat/parchment paper and then pipe the mixture into a circle.
6. Place the craquelin pieces on top & sprinkle with Pistachio kernels or any other nut of your choice.
7. Bake at 180°C for about 10 mins, then reduce temperature to 140°C and bake for an additional 15-20 mins until the choux ring is puffed and golden brown.
8. Let it cool.

~ Time To Assemble ~

1. Once the choux is cooled down, gently slice the Paris-Brest choux ring.
2. Using a pastry bag, pipe the mousseline crème on the bottom half of the choux ring. Place the top half back on top, over the piped filling.
3. Garnish with pistachio kernels or your choice of fruits or nuts & finish with a dusting of powdered sugar.

Et Voilà, a bicycle wheel inspired dessert that will surely transport you to Andapa (if not Paris to Brest) ~ the blessed land that is home to the best bourbon vanilla in the world.