Paris Brest 2.0

Used Cacao Barry products

Ghana 40%

Pure Paste 100% Hazelnuts

Praliné 50% Almonds Hazelnuts

Pâte à choux based desserts

Paris Brest 2.0

Created by

Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 1

Used Cacao Barry products

Ghana 40%

Pure Paste 100% Hazelnuts

Praliné 50% Almonds Hazelnuts

Choux pastry chips

Ingredients	Preparation
75g whole milk 75g water 4g fine sugar 2g salt 60g fresh butter	Boil
85g bran flour	Pour and thicken with
155g whole egg(s)	Add
Spread out thinly between 2 Silpat mats. Bake blind and cut out Ø3cm disks. Continue cooking and caramelize with icing sugar. Set aside at 17°C.

Crunchy Ghana shortbread (for the bottom pistol)

Ingredients	Preparation
90g fresh butter 90g flour 90g fine sugar	Mix
Bake at 160°C on a Fiberpain mat.
90g Ghana 40% 90g Pure Paste 100% Hazelnuts	Add
Use at 24°C. Decorate the Elegant pistoles.

Praliné Piémont 55% Ghana filling (top pistol)

Ingredients	Preparation
250g Praliné 50% Almonds Hazelnuts 45g Ghana 40%	Mix
Spread at 24°C. Fill 2 thirds of the pistol and seal.

Barcode decoration

In an Elegant Pistol mold add pieces of Scotch tape of various widths on half of the surface of the pistol in order to form a barcode.
To color the pistol mold use a spray-on sauce with white chocolate colored with titanium dioxide and previously crystallized at 28°C (50% Zéphyr™ with 50% cocoa butter and the desired quantity of titanium dioxide).
Gently withdraw the pieces of Scotch tape.
Then, pulverize a second black spray-on pistole sauce to make barcodes.
Mold with the Lactée Barry chocolate.
Fill the Elegant pistols.
Seal 24 hours afterwards.