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!

Paris Brest by Cacao Barry

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%.