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.
44,6094.2/5 for 20 ratings
Grade this recipe:

Last modified on: May 14th 2014

For 24 pieces, you will need:

Change those ingredients for: 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.
Keeping: An hour or two, not much longer.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 20 min.
Valay-Brest : Photo of step #1
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 : Photo of step #2
Bake the mini eclairs.

Stage 3 - 5 min.
Valay-Brest : Photo of step #3
When cold, cut in half lengthways.

Stage 4 - 5 min.
Valay-Brest : Photo of step #4
Fill each "bottom" with apple-flavoured confectioner's custard.

Stage 5 - 5 min.
Valay-Brest : Photo of step #5
Replace the "lid".

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

Stage 6 - 5 min.
Valay-Brest : Photo of step #6
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 : Photo of step #7
When cooled, use a blender to grind the toasted walnuts to a powder.

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

Stage 9 - 1 min.
Valay-Brest : Photo of step #9
Tip the ground walnuts into the caramel...

Stage 10 - 1 min.
Valay-Brest : Photo of step #10
...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 : Photo of step #11
Pour the nougatine out onto a sheet of cooking parchment.

Stage 12 - 3 min.
Valay-Brest : Photo of step #12
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 : Photo of step #13
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 : Photo of step #14
When cooled, cut the strips apart.

Stage 15 - 5 min.
Valay-Brest : Photo of step #15
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,279 Kcal or 9,542 Kj32 gr283 gr114 gr
114 %12 %27 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
306 Kcal or 1,281 Kj4 gr38 gr15 gr
15 %2 %4 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
95 Kcal or 398 Kj1 gr12 gr5 gr
5 %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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

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: Puits d'amour, Paris-Brest, Pets de nonne, Gougères, Chouquettes, ... 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: Blackcurrant, vanilla and lime verrine , Quick orange marmalade, Finger biscuits, Lemon and lime custard tart, Strawberry feuilleté, ... All
Walnut kernelsWalnut kernels: You can check-out other recipes which use it, like for example: Oaty walnut cake , Endive and walnut salad, Walnut paste, Special Cheese and Walnut Sticks, Pears and caramelised walnut samosas , ... All

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