1,395 easy and fully explained recipes, with 27,278 photos and 78 videos

Valay-Brest

A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.

63K 20 4.2

Last modified on: May 14^th 2014

Keywords for this recipe:

For 24 pieces, you will need:

1 300 g Choux pastry (pâte à choux)
2 200 g Apple confectioner's custard
3 50 g walnut kernels
4 150 g caster sugar
5 3 tablespoons water (optional)
Total weight: 700 grams

Change these quantities to make: 8 pieces 12 pieces 24 pieces 48 pieces 72 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
58 min.	30 min.	1 hour 28 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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.

Keeping

An hour or two, not much longer.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,427 Kcal or 5,975 Kj	35 gr	292 gr	120 gr
71 %	13 %	28 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
204 Kcal or 854 Kj	5 gr	42 gr	17 gr
10 %	2 %	4 %	3 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
59 Kcal or 247 Kj	1 gr	12 gr	5 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): You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Puits d'amour, Saint Honoré cake, Paris-Brest, Profiteroles, ... All
	Apple confectioner's custard: You can get more informations, or check-out other recipes which use it, for example:
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Tiramisu, Pain perdu, Double raspberry tartlets, Brioche Tatin, ... All
	Walnut kernels: You can check-out other recipes which use it, like for example: Caramelized apple and walnut cake, Special Cheese and Walnut Sticks, Chocolate thins with toasted nuts, Apple Strudel, Chocolate mendiants, ... All

Other recipes you may also like

Country vegetable soup

In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
82K 14.3 1 hour 11 min. April 2^nd 2014

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
316K5 1 hour 13 min. May 8^th 2020

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
342K4.0 1 hour 11 min. February 21^th 2011

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
350K4.3 1 hour 14 min. March 17^th 2011

Express apple tart

A fine apple tart, very quick to make.
352K 24.6 51 min. April 8^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.