The vitamin paris-brest

The vitamin paris-brest

Level:
Medium
Makes:
Recipe for 35 to 40 individual choux pastries
Inspirations : Consumers increasingly want to eat healthy food without sacrificing the pleasure of a gourmet dessert. I chose to re-adapt the Paris Brest by reducing its size (mini portion) while preserving the gourmet hallmarks of this traditional French pastry. For the mousseline, I combined the desugared Zéphyr™ white chocolate enriched with powdered milk with fennel, a vegetable that is renowned for its antioxidant properties. For the choux pastry, I replaced the cow's milk with rice milk, a 100% plant milk which is one of the least fatty milks (1 g of lipid per 100 g). The 2 pistols add the gourmet notes, with the acidity of apple combined with the Zéphyr™ chocolate that is rich in milk for one of them, and a crunchy almond-hazelnut praliné with 65% dried nuts with a powerful taste of roasted nuts.

Choux pastry

Used products: Choux pastry

  • 2.6 oz
    Whole milk
  • 2.6 oz
    rice milk
  • 0.1 oz
    fine sugar
  • 0.1 oz
    salt
  • 2.1 oz
    fresh butter

Preparation: Choux pastry

Boil

Used products: Choux pastry

  • 3.0 oz
    T45 flour

Preparation: Choux pastry

Pour and thicken with 

Used products: Choux pastry

  • 5.5 oz
    whole egg(s)

Preparation: Choux pastry

Add

Pipe 10 g of choux pastry per ring.
Bake at 170°C for 45 minutes in Ø 4cm, 1.5 cm high rings lined with Silpain strips and placed between 2 Silpain mats.

Zéphyr™ Fennel mousseline

Used products: Zéphyr™ Fennel mousseline

  • 6.7 oz
    fresh fennel juice
  • 1.2 oz
    egg yolks
  • 0.4 oz
    fine sugar
  • 0.5 oz
    custard powder
  • 1.6 oz
    fresh butter

Preparation: Zéphyr™ Fennel mousseline

Make a pastry cream

Preparation: Zéphyr™ Fennel mousseline

Pour on

Mix.
Briefly cool the mousseline in the freezer.
Decorate the choux pastry.

Praliné Héritage filling (for pistols)

Used products: Praliné Héritage filling (for pistols)

Preparation: Praliné Héritage filling (for pistols)

Melt at 45°C

Used products: Praliné Héritage filling (for pistols)

Preparation: Praliné Héritage filling (for pistols)

Mix with

Spread at 24°C.

To color the pistol mold, use an apple green spray-on sauce with chocolate that was previously crystallized at 28°C (50% Zéphyr™ with 50% cocoa butter and the desired quantity of fat-soluble green dye).
Mold with Lactée Barry chocolate.
Decorate the Elegant pistols.
Seal 24 hours afterwards.

Fennel jelly

Used products: Fennel jelly

  • 5.8 oz
    fresh fennel juice

Preparation: Fennel jelly

Heat to 45°C

Used products: Fennel jelly

  • 0.1 oz
    yellow pectin
  • 2.8 oz
    fine sugar

Preparation: Fennel jelly

Incorporate 

Cook to 105°C
Clear.
Cover with cling film and cool.
Pipe 5 g of jelly in the center of the choux pastry. 

Zéphyr ™ Apple ganache (for pistols)

Used products: Zéphyr ™ Apple ganache (for pistols)

  • 7.6 oz
    35% cream
  • 7.6 oz
    Apple juice
  • 2.1 oz
    sorbitol powder
  • 1.9 oz
    butter

Preparation: Zéphyr ™ Apple ganache (for pistols)

Heat to 80°C 

Used products: Zéphyr ™ Apple ganache (for pistols)

Preparation: Zéphyr ™ Apple ganache (for pistols)

Pour on

Used products: Zéphyr ™ Apple ganache (for pistols)

  • 0.2 oz
    apple licor

Preparation: Zéphyr ™ Apple ganache (for pistols)

Incorporate at 30°C

Decorate the green pistol shells (8g) at 28°C.

Assembly

Fill the choux pastry with the Zéphyr™ Fennel mousseline.
Add the fennel jelly inclusion.
Add the 2 pistols, one filled with the Zéphyr ™ apple ganache and the other with Praliné Héritage paste.
Decorate using a chocolate stem to give the shape of an apple.