1,544 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Valay-Brest

Name: Valay-Brest
Prep time: 58 min
Cook time: 30 min
Total time: 1 h 28 min
Yield: 24 pieces
Cuisine: French
Ingredients: 300 g choux pastry (pâte à choux); 200 g apple confectioner's custard; 50 g walnut kernels; 150 g caster sugar; 3 tablespoons water

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

87 K 4.2/5 (20 reviews)

1 hour 30 min. difficulté

Average

3.15 €

24 pieces

5 Ingredients

Last modified on: May 14^th 2014

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

Times for this recipe

Preparation: 60 min.

Cooking: 30 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	110 RDI=40 %	650 RDI=60 %	360 RDI=50 %	2,730 RDI=140 %	11,430 RDI: 140 %
Per 100 g	20 RDI=6 %	90 RDI=9 %	50 RDI=8 %	390 RDI=20 %	1,630 RDI: 20 %
Per piece	4 RDI=2 %	30 RDI=3 %	10 RDI=2 %	110 RDI=6 %	480 RDI: 6 %

Possible allergens in this recipe: milk, Gluten, egg, Nuts

How much will it cost?

For 24 pieces : 3.15 €
Per piece : 0.15 €

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, Profiteroles, Gougères, Saint Honoré cake, Paris-Brest, ... See them all 8

Apple confectioner's custard

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

Caster sugar

Like these other recipes: Household cake (Gâteau de ménage), Confectioner's custard (Crème pâtissière, or French pastry cream), Caramelized apple and walnut cake, Chocolate-chestnut cream cake, Coconut sweetcrust pastry, ... See them all 368

Walnut kernels

Like these other recipes: Apple and whisky crumble, Maple syrup cream sugar, Moist cereal bars, Oaty walnut cake , Walnut paste, ... See them all 20

Other recipes you may also like

Mirlitons

Mirlitons are little puff-pastry tarts with an almond cream filling.

May 23^th 2023101 K3.9 1 hour 20 min.

Ham and cheese slices with spring onions

In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..

May 22^th 201960 K 40 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011343 K 14 40 min.

4 pears salad with vanilla

It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.

February 21^th 2011244 K4.2 40 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).

August 15^th 2010245 K5 2 hours 30 min.

News list of cooking-ez.com

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