Valay-Brest


Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
69K 4.2/5 based on 20 reviews
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Last modified on: May 14th 2014

Keywords for this recipe:
For 24 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 58 min.
Cooking: 30 min.
All in all: 1 hour 28 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 20 min.
Valay-Brest
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.
Valay-Brest
Bake the mini eclairs.

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

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

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

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

Stage 6 - 5 min.
Valay-Brest
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.
Valay-Brest
When cooled, use a blender to grind the toasted walnuts to a powder.

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

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

Stage 10 - 1 min.
Valay-Brest
...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.
Valay-Brest
Pour the nougatine out onto a sheet of cooking parchment.

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

Stage 13 - 2 min.
Valay-Brest
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.
Valay-Brest
When cooled, cut the strips apart.

Stage 15 - 5 min.
Valay-Brest
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 valueProteins CarbohydratesFats
2,729 Kcal or 11,426 Kj113 gr652 gr355 gr
136 %43 %61 %54 %
Per 100 g
Energetic valueProteins CarbohydratesFats
390 Kcal or 1,633 Kj16 gr93 gr51 gr
19 %6 %9 %8 %
Per piece
Energetic valueProteins CarbohydratesFats
114 Kcal or 477 Kj5 gr27 gr15 gr
6 %2 %3 %2 %
% 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: Gougères, Profiteroles, Saint Honoré cake, Puits d'amour, Paris-Brest, ... See them all 248

Apple confectioner's custard
Apple confectioner's custard

You can get more informations, or check-out other recipes which use it, for example:

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