Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
85 K 4.2/5 (20 reviews)
1 hour 30 min.
Average
3.15 €
24 pieces
5 IngredientsLast modified on: May 14th 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.
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.
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.
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.
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.
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.
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.
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 % |
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: Saint Honoré cake, Gougères, Puits d'amour, Paris-Brest, Pets de nonne, ... 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: Nachos, Coconut sweetcrust pastry, Apricot jelly, Rum babas, Caramelised apple pie, ... See them all 363
Walnut kernels
Like these other recipes: Endive and walnut salad, Moist cereal bars, Baked Camembert with Walnuts, Apple and whisky crumble, Walnut paste, ... See them all 20
Other recipes you may also like
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta. July 25th 2020287 K 25 15 min.
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them! March 21th 2011227 K 24.6 5 hours 15 min.
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious! April 17th 2011193 K4 1 hour 40 min.
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée). December 11th 2011135 K4.9 30 min.
Pea risotto "Mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth. September 23th 2012121 K4.9 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a 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.