The Paris-Brest

Fall / Winter

The Paris-Brest

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for approximately 20 Paris-Brest individuals
Recipe components

Cream Puff dough

IngredientsPreparation
  • 50g
    whole milk
  • 115g
    water
  • 4g
    fine sugar
  • 2g
    sea salt
  • 66g
    Charentais butter A.O.C

Boil

  • 110g
    T45 flour

Add

  • 165g
    whole egg(s)

Add in 3 times

Pipe in small cream puff shapes of around 30 mm Ø.

Crunchy biscuit

IngredientsPreparation
  • 30g
    butter
  • 30g
    flour
  • 30g
    confectioner's sugar

Mix

Sheet out the dough (3 mm thick) and cut out circles (30 mm Ø).
Place one on top of each base cream puff and bake at 180°C during 30-45 minutes.

Pralin Feuilletine™

IngredientsPreparation

Sheet out

Praliné cream

IngredientsPreparation
  • 88g
    sugar

Prepare a caramel with

  • 180g
    warm UHT whipping cream 35%

Dilute it with

  • 84g
    egg yolks
  • 20g
    custard powder

Then, prepare a pastry cream with

Mix and pass through a sieve over

Praliné mousse

IngredientsPreparation
  • 335g
    milk
  • 55g
    egg yolks
  • 15g
    fine sugar
  • 25g
    custard powder
  • 84g
    Charentais butter A.O.C

Prepare a pastry cream with

Emulsify and pass through a sieve over

Cool down praliné cream quickly in a freezer.
Whip praliné cream until fluffy.

Assembly

IngredientsPreparation

Fill the base of the chou with the Pralin Feuilletine™

Pipe the praliné mousse.
In the center of the praliné mousse, pipe the praliné cream.
Cover up the chou and pipe some « drops » of praliné mousse.

Add some twig decorations made with Extra Bitter Guayaquil 64%