Paris-Brest Nugget

Used Cacao Barry products

Ghana 40%

Mycryo™ Cocoa Butter

Grand Caraque

Pâte à choux based desserts

Paris-Brest Nugget

Created by

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

Level

level 2

Used Cacao Barry products

Ghana 40%

Mycryo™ Cocoa Butter

Grand Caraque

Choux Pastry

Ingredients	Preparation
75g whole milk 75g water 4g fine sugar 2g salt 60g fresh butter	Boil
85g T45 flour	Pour and dry out with
155g whole egg(s)	Add
Pipe one chou Ø4 cm and some small choux Ø1.5 cm. Bake at 170˚C for 45 minutes.

Pecan Praline Mousseline (4cm chou)

Ingredients	Preparation
170g whole milk 30g egg yolks 10g fine sugar 12g custard powder 40g fresh butter	Make a pastry cream
10g Ghana 40% 17g Mycryo™ Cocoa Butter 80g pecan praliné	Pour on
Mix. Cool the mousseline quickly in the freezer. Whip the cream in the mixer. Fill the 4cm chou.

Ingredients

Preparation

170g

whole milk
30g

egg yolks
10g

fine sugar
12g

custard powder
40g

fresh butter

Make a pastry cream

10g

Ghana 40%
17g

Mycryo™ Cocoa Butter
80g

pecan praliné

Pour on

Mix.
Cool the mousseline quickly in the freezer.
Whip the cream in the mixer.
Fill the 4cm chou.

Praliné Pécan Filling (1.5 cm chou)

Fill the small chou with Praliné Pécan Texas.

Puffed Pecan Meringue

Ingredients	Preparation
125g egg white 65g fine sugar	Beat
130g icing sugar 40g ground roasted pecans	Sift
Mix the 2 preparations together. Pipe onto a Silpat mat using a Ø12mm nozzle. Bake at 130°C for 1 hour.

Ingredients

Preparation

125g

egg white
65g

fine sugar

Beat

130g

icing sugar
40g

ground roasted pecans

Sift

Mix the 2 preparations together.
Pipe onto a Silpat mat using a Ø12mm nozzle.
Bake at 130°C for 1 hour.

Pecan Crumble

Ingredients	Preparation
100g fresh butter 100g flour 100g raw sugar 100g ground roasted pecans 1g salt	Rub together to form the consistency of fine breadcrumbs.
Sift. Then bake at 150˚C for 30 minutes.

Ingredients

Preparation

100g

fresh butter
100g

flour
100g

raw sugar
100g

ground roasted pecans
1g

salt

Rub together to form the consistency of fine breadcrumbs.

Sift.
Then bake at 150˚C for 30 minutes.

Assembly

Ingredients	Preparation
Q.S. Grand Caraque	Fill the 4 cm chou with the Pécan Praliné mousseline and add the small chou with the Praliné Pécan Texas filling. Cover the chou with Praliné Pécan Texas mousseline. Attach the meringue and crumble fragments. Spray with a Grand Caraque sauce (50% butter with 50% tempered Grand Caraque chocolate). Then spray with a gold alcohol solution and dust with golden cocoa powder (100 g cocoa powder with 1 g gold powder). Add a black truffle shaving.

Ingredients

Preparation

Q.S.

Grand Caraque

Fill the 4 cm chou with the Pécan Praliné mousseline and add the small chou with the Praliné Pécan Texas filling.
Cover the chou with Praliné Pécan Texas mousseline.
Attach the meringue and crumble fragments.
Spray with a Grand Caraque sauce (50% butter with 50% tempered Grand Caraque chocolate).
Then spray with a gold alcohol solution and dust with golden cocoa powder (100 g cocoa powder with 1 g gold powder).
Add a black truffle shaving.

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