A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
66K 20 4.2
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Last modified on: May 14th 2014

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For 24 pieces, you will need:

Change these quantities to make: 8 pieces 12 pieces 24 pieces 48 pieces 72 pieces
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
58 min.30 min.1 hour 28 min.
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Step by step recipe

Stage 1 - 20 min.
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.

Stage 2 - 15 min.
Bake the mini eclairs.

Stage 3 - 5 min.
When cold, cut in half lengthways.

Stage 4 - 5 min.
Fill each "bottom" with apple-flavoured confectioner's custard.

Stage 5 - 5 min.
Replace the "lid".

Fill all the eclairs like this and put to wait in the fridge.

Stage 6 - 5 min.
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.

Stage 7 - 5 min.
When cooled, use a blender to grind the toasted walnuts to a powder.

Stage 8 - 10 min.
Use 150 g caster sugar and 3 tablespoons water to make a light caramel.

Stage 9 - 1 min.
Tip the ground walnuts into the caramel...

Stage 10 - 1 min.
...and mix thoroughly.

Now you need to work as quickly as possible, because the nougatine will set rapidly as it cools.

Stage 11 - 1 min.
Pour the nougatine out onto a sheet of cooking parchment.

Stage 12 - 3 min.
Lay a second sheet on top and roll the nougatine out as thinly as possible with a rolling pin.

Stage 13 - 2 min.
Use a large knife to cut the nougatine, or at least score it, into strips about 1 cm (0.3 inch) wide.

Stage 14 - 5 min.
When cooled, cut the strips apart.

Stage 15 - 5 min.
Stick these onto the tops of the eclairs with a little confectioner's custard.

Refrigerate until needed, but do not serve too cold.
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.
An hour or two, not much longer.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,427 Kcal or 5,975 Kj35 gr292 gr120 gr
71 %13 %28 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
204 Kcal or 854 Kj5 gr42 gr17 gr
10 %2 %4 %3 %
Per piece
Energetic valueProteins CarbohydratesFats
59 Kcal or 247 Kj1 gr12 gr5 gr
3 %1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Egg, Nuts
How much will it cost?
  • For 24 pieces : 3.12 €
  • Per piece : 0.13 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Choux pastry (pâte à choux)Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Profiteroles, Mini Mont-Blanc choux puffs, Gougères, Paris-Brest, ... All
Apple confectioner's custardApple confectioner's custard: You can get more informations, or check-out other recipes which use it, for example:
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Tart Tatin, Apple Pie, Rum babas, Vanilla ice cream, ... All
Walnut kernelsWalnut kernels: You can check-out other recipes which use it, like for example: Beetroot and black radish salad, Baked Camembert with Walnuts, Apple Strudel, Granola, Pears and caramelised walnut samosas , ... All
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