Paris Brest 2.0

Boil

Pour and thicken with

Add

Spread out thinly between 2 Silpat mats. 
Bake blind and cut out Ø3cm disks.
Continue cooking and caramelize with icing sugar.
Set aside at 17°C.

Mix

Bake at 160°C on a Fiberpain mat.

Add

Use at 24°C. 
Decorate the Elegant pistoles.

Mix

Spread at 24°C.
Fill 2 thirds of the pistol and seal.

In an Elegant Pistol mold add pieces of Scotch tape of various widths on half of the surface of the pistol in order to form a barcode.
To color the pistol mold use a spray-on sauce with white chocolate colored with titanium dioxide and previously crystallized at 28°C (50% Zéphyr™ with 50% cocoa butter and the desired quantity of titanium dioxide).
Gently withdraw the pieces of Scotch tape. 
Then, pulverize a second black spray-on pistole sauce to make barcodes. 
Mold with the Lactée Barry chocolate.
Fill the Elegant pistols.
Seal 24 hours afterwards.

Place the choux pastry chips on the crunchy Ghana hazelnut shortbread and assemble both pistoles.