Valay-Brest

Step by step recipe:

  1. 20 min.Valay-Brest : Photo of step #1
    Preheat the oven to 360°F (180°C).

    Prepare 300 g Choux pastry (pâte à choux) and pipe the eclairs about 5-6 cm (2 inches) long using a forcing bag with a ridged nozzle, if possible.
  2. 15 min.Valay-Brest : Photo of step #2
    Bake the mini eclairs.
  3. 5 min.Valay-Brest : Photo of step #3
    When cold, cut in half lengthways.
  4. 5 min.Valay-Brest : Photo of step #4
    Fill each "bottom" with apple-flavoured confectioner's custard.
  5. 5 min.Valay-Brest : Photo of step #5
    Replace the "lid".

    Fill all the eclairs like this and put to wait in the fridge.
  6. 5 min.Valay-Brest : Photo of step #6
    Prepare the walnut nougatine: preheat the oven to 300°F (150°C). Spread 50 g walnut kernels on a baking sheet and toast for 5 minutes in the oven.
  7. 5 min.Valay-Brest : Photo of step #7
    When cooled, use a blender to grind the toasted walnuts to a powder.
  8. 10 min.Valay-Brest : Photo of step #8
    Use 150 g caster sugar and 3 tablespoons water to make a light caramel.
  9. 1 min.Valay-Brest : Photo of step #9
    Tip the ground walnuts into the caramel...
  10. 1 min.Valay-Brest : Photo of step #10
    ...and mix thoroughly.

    Now you need to work as quickly as possible, because the nougatine will set rapidly as it cools.
  11. 1 min.Valay-Brest : Photo of step #11
    Pour the nougatine out onto a sheet of cooking parchment.
  12. 3 min.Valay-Brest : Photo of step #12
    Lay a second sheet on top and roll the nougatine out as thinly as possible with a rolling pin.
  13. 2 min.Valay-Brest : Photo of step #13
    Use a large knife to cut the nougatine, or at least score it, into strips about 1 cm (0.3 inch) wide.
  14. 5 min.Valay-Brest : Photo of step #14
    When cooled, cut the strips apart.
  15. 5 min.Valay-Brest : Photo of step #15
    Stick these onto the tops of the eclairs with a little confectioner's custard.

    Refrigerate until needed, but do not serve too cold.

Remarks:

It is not essential for the nougatine to be a rectangle exactly the size and shape of the eclair. On the contrary, the "deconstructed" look with pieces laid side by side can be attractive.

Some recipes insist that the caramel for the nougatine should be made "dry", i.e. without added water, but I don't think this is essential.

Source:

Home made.

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