Paris Brest 2.0
- Level:
-
Easy
Choux pastry chips
Used products: Choux pastry chips
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75 gWhole milk
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75 gwater
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4 gfine sugar
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2 gsalt
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60 gfresh butter
Preparation: Choux pastry chips
Boil
Used products: Choux pastry chips
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85 gbran flour
Preparation: Choux pastry chips
Pour and thicken with
Used products: Choux pastry chips
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155 gwhole egg(s)
Preparation: Choux pastry chips
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.
Crunchy Ghana shortbread (for the bottom pistol)
Used products: Crunchy Ghana shortbread (for the bottom pistol)
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90 gfresh butter
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90 gflour
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90 gfine sugar
Preparation: Crunchy Ghana shortbread (for the bottom pistol)
Mix
Bake at 160°C on a Fiberpain mat.
Used products: Crunchy Ghana shortbread (for the bottom pistol)
Preparation: Crunchy Ghana shortbread (for the bottom pistol)
Add
Use at 24°C.
Decorate the Elegant pistoles.
Praliné Piémont 55% Ghana filling (top pistol)
Used products: Praliné Piémont 55% Ghana filling (top pistol)
Preparation: Praliné Piémont 55% Ghana filling (top pistol)
Mix
Spread at 24°C.
Fill 2 thirds of the pistol and seal.
Barcode decoration
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.
Assembly
Place the choux pastry chips on the crunchy Ghana hazelnut shortbread and assemble both pistoles.
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