Used Cacao Barry products
Fall / Winter
The Paris-Brest
Level
level 2
Dosage
Recipe for approximately 20 Paris-Brest individuals
Used Cacao Barry products
Recipe components
Cream Puff dough
| Ingredients | Preparation |
|---|---|
| Boil |
| Add |
| Add in 3 times |
Pipe in small cream puff shapes of around 30 mm Ø. | |
Crunchy biscuit
| Ingredients | Preparation |
|---|---|
| Mix |
Sheet out the dough (3 mm thick) and cut out circles (30 mm Ø). | |
Pralin Feuilletine™
| Ingredients | Preparation |
|---|---|
| Sheet out |
Praliné cream
| Ingredients | Preparation |
|---|---|
| Prepare a caramel with |
| Dilute it with |
| Then, prepare a pastry cream with |
| Mix and pass through a sieve over |
Praliné mousse
| Ingredients | Preparation |
|---|---|
| Prepare a pastry cream with |
| Emulsify and pass through a sieve over |
Cool down praliné cream quickly in a freezer. | |
Assembly
| Ingredients | Preparation |
|---|---|
Fill the base of the chou with the Pralin Feuilletine™ | |
Pipe the praliné mousse. | |
Add some twig decorations made with Extra Bitter Guayaquil 64% | |
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