The Paris-Brest

Boil

Add

Add in 3 times

Pipe in small cream puff shapes of around 30 mm Ø.

Pipe in small cream puff shapes of around 1.2 in / 30 mm Ø.

Mix

Sheet out the dough (3 mm thick) and cut out circles (30 mm Ø).
Place one on top of each base cream puff and bake at 180°C during 30-45 minutes.

Sheet out the dough (0.01 in / 3 mm thick) and cut out circles (1.2 in / 30 mm Ø).
Place one on top of each base cream puff and bake at 365°F/180°C during 30-45 minutes.

Sheet out

Prepare a caramel with

Dilute it with

Then, prepare a pastry cream with

Mix and pass through a sieve over

Prepare a pastry cream with

Emulsify and pass through a sieve over

Cool down praliné cream quickly in a freezer.
Whip praliné cream until fluffy.

Fill the base of the chou with the Pralin Feuilletine™

Pipe the praliné mousse.
In the center of the praliné mousse, pipe the praliné cream.
Cover up the chou and pipe some « drops » of praliné mousse.

Add some twig decorations made with Extra Bitter Guayaquil 64%