Mini smoked paris-brest

Recipe components

CHOUX PASTRY

IngredientsPreparation
  • 500g
    milk
  • 10g
    sugar
  • 6g
    salt
  • 250g
    butter

Boil

  • 250g
    weak flour

Add and heat for a few minutes

  • 500g
    eggs

Put into a mixer and gradually add

Make circles of 4cm in diameter with a 7cm star-tipped piping bag and sprinkle

Cook in the oven at 180°C.

BASIC PASTRY CREAM

IngredientsPreparation
  • 100g
    milk

Set aside

  • 75g
    cornflour

Dissolve in the milk

  • 160g
    egg yolks
  • 1g
    salt

Add, strain and put aside

  • 800g
    milk
  • 100g
    35% fat liquid cream
  • 200g
    sugar
  • 1pod(s)
    vanilla

Separately, heat 

Once brought to the boil add the cornflour mixture, then pasteurise
Chill as quickly as possible and store in the fridge

PARIS-BREST CREAM

IngredientsPreparation
  • 200g
    butter

Beat until smooth and white (in colour)

Add

  • 500g
    pastry cream

Followed by smooth pastry cream

Mix the three ingredients at room temperature

OTHER INGREDIENTS

IngredientsPreparation

ASSEMBLY

1. Once the choux pastry is cooked, cut it half and fill with Paris-Brest almond cream, inject Praline Heritage 65% into the cream and coat the sides with almonds and hazelnuts.
2. Put in a container, cover with cling film and using a smoker, smoke for 5 minutes.
3. Serve immediately or store in the fridge.