The vitamin paris-brest

Fall / Winter

The vitamin paris-brest

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 2
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.

Recipe components

Choux pastry

  • 75g
    whole milk
  • 75g
    rice milk
  • 4g
    fine sugar
  • 2g
  • 60g
    fresh butter


  • 85g
    T45 flour

Pour and thicken with 

  • 155g
    whole egg(s)


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

  • 190g
    fresh fennel juice
  • 35g
    egg yolks
  • 10g
    fine sugar
  • 15g
    custard powder
  • 45g
    fresh butter

Make a pastry cream

Pour on

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

Praliné Héritage filling (for pistols)


Melt at 45°C

  • 265g

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

  • 165g
    fresh fennel juice

Heat to 45°C

  • 4g
    yellow pectin
  • 80g
    fine sugar


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

Zéphyr ™ Apple ganache (for pistols)

  • 215g
    35% cream
  • 215g
    apple juice
  • 60g
    sorbitol powder
  • 55g

Heat to 80°C 

Pour on

  • 6g
    apple licor

Incorporate at 30°C

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


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.