The Paris Brest
Inspired by the bicycle race between Paris-Brest-Paris which was founded in 1891, the classical version of this legendary dessert was created in 1910 by the pastry chef Louis Durand. A classic Paris-Brest is circular in shape, representing a wheel. Here is our version. Enjoy!
CACAO BARRY PRALIN FEUILLETINETM & PRALINÉ 55% NOISETTES PIÉMONT
Recipe for approximately 20 items
CHOUX PASTRY
Boil
160 g Whole milk - 160 g Water - 15 g Caster sugar - 5 g Salt - 150 g Fresh butter
Pour over and thicken with
180 g Flour
Slowly add
330 g Eggs
Pipe in cream puffs of about 30mm Ø.
Heat the oven to 270°C then immediately turn down to 165°C and cook.
CRUNCHY BISCUIT
Mix
30 g Fresh butter - 30 g Flour - 30 g Icing sugar
Roll out the dough (3mm thick) and cut out circles (30mm Ø).
Place one on top of each base cream puff and bake at 180°C (356°F) for 30-45 mn.
PRALIN FEUILLETINETM
Mix 140 g Pralin FeuilletineTM
CRÉMEUX PRALINÉ
Prepare a caramel with
90 g Caster sugar
Dilute with
180 g Warm whipped cream (35% fat)
Then, prepare a pastry cream with
85 g Egg yolks - 20 g Custard powder
Mix and sift over
30 g Mycryo® Cocoa butter - 250 g Praliné 55% Noisettes Piémont
PRALINÉ MOUSSELINE
Prepare a pastry cream with
335 g Whole milk - 55 g Egg yolks - 15 g Caster sugar - 25 g Custard powder - 85 g Fresh butter
Mix and sift over
35 g Beurre de Cacao Mycryo® - 70 g Praliné 55% Hazelnuts Piémont - 90 g Hazelnuts pure paste
Cool down praliné cream quickly in a freezer. Beat the praliné cream with a whisk.
ASSEMBLY
Fill the base of the chou with the Pralin FeuilletineTM
Pipe in the praliné mousse.
Pipe in the praliné cream at the center of the praliné mousse.
Put the lid on and pipe some drops of praliné mousse onto it.
Decorate with chocolate twigs made with Cacao Barry Extra Bitter Guayaquil 64%.
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