The Paris-Brest
- Level:
-
Medium
- Makes:
-
Recipe for approximately 20 Paris-Brest individuals
Cream Puff dough
Used products: Cream Puff dough
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50 gWhole milk
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115 gwater
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4 gfine sugar
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2 gsea salt
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66 gCharentais butter A.O.C
Preparation: Cream Puff dough
Boil
Used products: Cream Puff dough
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110 gT45 flour
Preparation: Cream Puff dough
Add
Used products: Cream Puff dough
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165 gwhole egg(s)
Preparation: Cream Puff dough
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.
Crunchy biscuit
Used products: Crunchy biscuit
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30 gbutter
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30 gflour
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30 gconfectioner's sugar
Preparation: Crunchy biscuit
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.
Pralin Feuilletine™
Used products: Pralin Feuilletine™
Preparation: Pralin Feuilletine™
Sheet out
Praliné cream
Used products: Praliné cream
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88 gsugar
Preparation: Praliné cream
Prepare a caramel with
Used products: Praliné cream
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180 gwarm UHT whipping cream 35%
Preparation: Praliné cream
Dilute it with
Used products: Praliné cream
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84 gegg yolks
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20 gcustard powder
Preparation: Praliné cream
Then, prepare a pastry cream with
Used products: Praliné cream
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250 gM-8H330L-N
Preparation: Praliné cream
Mix and pass through a sieve over
Praliné mousse
Used products: Praliné mousse
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335 gmilk
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55 gegg yolks
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15 gfine sugar
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25 gcustard powder
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84 gCharentais butter A.O.C
Preparation: Praliné mousse
Prepare a pastry cream with
Used products: Praliné mousse
Preparation: Praliné mousse
Emulsify and pass through a sieve over
Cool down praliné cream quickly in a freezer.
Whip praliné cream until fluffy.
Assembly
Used products: Assembly
Preparation: Assembly
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.
Used products: Assembly
Preparation: Assembly
Add some twig decorations made with Extra Bitter Guayaquil 64%
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