Cooking-ez.com

1,023 easy and fully explained recipes, with 11,222 photos and 77 videos

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.
33,6844.2/5 for 20 ratings
Grade this recipe:

Last modified on: May 14th 2014

For 24 pieces, you will need:

How long does it take?

Time required
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 10.6 oz 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 1.8 oz 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 5.3 oz 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

% 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

Change currency:

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: Saint Honoré cake, Mini Mont-Blanc choux puffs, Gougères, Pets de nonne, Paris-Brest, ... All
Apple confectioner's custardApple confectioner's custard: You can get more informations, or check-out other recipes which use it, for example: ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Plain cake, Vanilla ice cream, Brioche dough, Amaretti, ... All
Walnut kernelsWalnut kernels: You can check-out other recipes which use it, like for example: Apple Strudel, Raw beetroot mousse with walnuts, Baked Camembert with Walnuts, Oaty walnut cake , Walnut short bread, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page