The vitamin paris-brest

Fall / Winter

The vitamin paris-brest

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 2
Recipe for 35 to 40 individual choux pastries

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.

Recipe components

Choux pastry

  • 75g
    whole milk
  • 75g
    rice milk
  • 4g
    fine sugar
  • 2g
  • 60g
    fresh butter


  • 85g
    T45 flour

Pour and thicken with 

  • 155g
    whole egg(s)


Pipe 10 g of choux pastry per ring.
Bake at 170°C for 45 minutes in Ø 4cm, 1.5 cm high rings lined with Silpain strips and placed between 2 Silpain mats.

Zéphyr™ Fennel mousseline

  • 190g
    fresh fennel juice
  • 35g
    egg yolks
  • 10g
    fine sugar
  • 15g
    custard powder
  • 45g
    fresh butter

Make a pastry cream

Pour on

Briefly cool the mousseline in the freezer.
Decorate the choux pastry.