The vitamin paris-brest
- Level:
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Medium
- Makes:
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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
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75 gwhole milk
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75 grice milk
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4 gfine sugar
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2 gsalt
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60 gfresh butter
Preparation: Choux pastry
Boil
Used products: Choux pastry
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85 gT45 flour
Preparation: Choux pastry
Pour and thicken with
Used products: Choux pastry
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155 gwhole 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
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190 gfresh fennel juice
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35 gegg yolks
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10 gfine sugar
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15 gcustard powder
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45 gfresh butter
Preparation: Zéphyr™ Fennel mousseline
Make a pastry cream
Used products: Zéphyr™ Fennel mousseline
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)
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265 gPRN-MX65CBY
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
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165 gfresh fennel juice
Preparation: Fennel jelly
Heat to 45°C
Used products: Fennel jelly
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4 gyellow pectin
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80 gfine 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)
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215 g35% cream
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215 gapple juice
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60 gsorbitol powder
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55 gbutter
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)
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6 gapple 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.
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