Ocoa Paris-Brest
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Timeless Classics
- Level:
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Medium
This version of a classic Paris-Brest is layers of chocolate on chocolate. The well-balanced intesity of Ocoa™ 70% Dark Chocolate and the rounded flavor of Plein Arôme Cacao Powder combine with varied textural components to create a dessert that will please even the staunchest chocolate lover!
Chocolate Pate a Choux
Used products: Chocolate Pate a Choux
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250 gwater
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250 gmilk
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220 gbutter
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10 gsugar
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10 gsalt
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300 gpastry flour
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370 geggs
Preparation: Chocolate Pate a Choux
- Bring the milk, water, butter, sugar and salt to a boil
- Add the flour and cocoa powder
- Cook the mixture over medium heat to dry it.
- Transfer the cooked flour mixture to a stand mixer fitted with the paddle attachment.
- Add the eggs slowly while mixing on medium speed.
- Pipe and bake at 420°F for 8min
- Then reduce the temperature to 340°F and bake for an additional 40min
Choux Crumble
Used products: Choux Crumble
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225 gbutter
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200 gpastry flour
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270 graw sugar
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50 gCocoa nibs
Preparation: Choux Crumble
- Mix all the dry ingredients together
- Add the butter and paddle until the dough becomes uniform
- Roll the dough to 1.5 mm between two sheets of acetate and chill
- Cut to size and place on top of each piped pate a choux
Buttercream
Used products: Buttercream
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112 gmilk
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112 gsugar
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87 gegg yolks
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500 gbutter
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48 gwater
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145 gsugar
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70 gegg whites
Preparation: Buttercream
- Cook the milk, sugar, and egg yolks in a mixer bowl set over a water bath until the mixture reaches 82°C
- Whip to ribbon stage. Feel the side of the bowl - the pâte à bombe should now be around room temperature.
- Whip the butter separately and set aside
- Prepare an Italian meringue using the water, a second quantity of sugar, and the egg whites.
- Whisk the butter into the pâte à bombe
- Fold in the meringue.
Crème patissiere Ocoa™
Used products: Crème patissiere Ocoa™
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500 gmilk
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50 gsugar
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90 gegg yolks
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40 gpastry cream powder
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30 gbutter
Preparation: Crème patissiere Ocoa™
- Prepare a pastry cream using the milk, sugar, yolks, pastry cream powder, and butter.
- Off heat, whisk the Ocoa™ pistols into the hot pastry cream.
Crème Ocoa
Used products: Crème Ocoa
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260 gbutter cream
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Q.S.Buttercream
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650 gcrème patissiere
Preparation: Crème Ocoa
Fold the buttercream into pastry cream
Soft Chocolate ganache
Used products: Soft Chocolate ganache
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216 gcream
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150 gglucose
Preparation: Soft Chocolate ganache
Boil the cream, glucose and cocoa powder
Pour over Ocoa and handblend
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