Inspirations :
Consumers increasingly want to eat healthy food without sacrificing the pleasure of a gourmet dessert.
I chose to re-adapt the Paris Brest by reducing its size (mini portion) while preserving the gourmet hallmarks of this traditional French pastry.
For the mousseline, I combined the desugared Zéphyr™ white chocolate enriched with powdered milk with fennel, a vegetable that is renowned for its antioxidant properties.
For the choux pastry, I replaced the cow's milk with rice milk, a 100% plant milk which is one of the least fatty milks (1 g of lipid per 100 g).
The 2 pistols add the gourmet notes, with the acidity of apple combined with the Zéphyr™ chocolate that is rich in milk for one of them, and a crunchy almond-hazelnut praliné with 65% dried nuts with a powerful taste of roasted nuts.