1,508 easy and fully explained recipes, with +66K 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.

79 K 4.2/5 (20 reviews)

1 hour 30 min. difficulté

Average

3.15 €

72 pieces

5 Ingredients

Last modified on: May 14^th 2014

For this recipe: I want to make it (369×) I made it (378×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 72 pieces, you will need:

1 900 g choux pastry (pâte à choux)
2 600 g apple confectioner's custard
3 150 g walnut kernels
4 450 g caster sugar
5 9 tablespoons water (optional)
Total weight: 2,100 grams

Change these quantities to make:

8 pieces 12 pieces 24 pieces 48 pieces 72 pieces

Change measures:

Metric

Metric weight Metric volumes

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 900 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 150 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 450 g caster sugar and 9 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	340 RDI=130 %	1,950 RDI=180 %	1,070 RDI=160 %	8,190 RDI=410 %	34,280 RDI: 410 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

How much will it cost?

For 72 pieces : 9.40 €
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: Paris-Brest, Chouquettes, Pets de nonne, Saint Honoré cake, Mini Mont-Blanc choux puffs, ... 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: Meringues, Italian Meringue, Blackcurrant, vanilla and lime verrine , Plum and almond panna cotta, Stewed apple (compote), ... See them all 361

Walnut kernels

Like these other recipes: Walnut short bread, Endive and walnut salad, Maple syrup cream sugar, Tomato and cream cheese terrine, Chocolate mendiants, ... See them all 20

Other recipes you may also like

Quick bramble jelly

Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
July 5^th 2013287 K4.2 50 min.

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
May 10^th 2023239 K4.5 1 hour 6 min.

Pasta with mushrooms

Your choice of pasta (spaghetti, penne or whatever) in a creamy sauce with mushrooms and shallots.
May 10^th 2023128 K4.3 40 min.

Rabbit civet "à la normande"

In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream.
March 26^th 201767 K4.6 15 hours 3 min.

Grandma's salad

This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.
September 29^th 202144 K 55 min.

News list of cooking-ez.com

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