Ocoa Paris-Brest

Used Cacao Barry products
Tarts & Tartlets

Ocoa Paris-Brest

Created by
  • Dimitri Fayard
    Ambassador Chef of the Peninsula Hotel Chicago
Level
level 2
Used Cacao Barry products
Recipe components

Chocolate Pate a Choux

IngredientsPreparation
  • 250g
    water
  • 250g
    milk
  • 220g
    butter
  • 10g
    sugar
  • 10g
    salt
  • 300g
    pastry flour
  • 370g
    eggs

Bring the milk, water, butter, sugar and salt to a boil
Add the flour and cocoa powder
Dry the dough to consistency
Add the eggs
Pipe and bake starting at 420F for 8min
Bring down temp to 340F for 40min

Choux Crumble

IngredientsPreparation
  • 225g
    butter
  • 200g
    pastry flour
  • 270g
    raw sugar
  • 225g
    cocoa powder
  • 50g
    Cocoa nibs

Mix all the dry ingredients together
Add the butter and paddle til the dough becomes uniform
 
Roll out to #3 and chill
Cut to size and place on top of pate a choux

Buttercream

IngredientsPreparation
  • 112g
    milk
  • 112g
    sugar
  • 87g
    egg yolks
  • 500g
    butter
  • 48g
    water
  • 145g
    sugar
  • 70g
    egg whites

Crème anglaise with milk, sugar and  yolks
Whip till ribbon stage
 
Whip the butter
 
Proceed to Italian meringue,
Add the butter to pate a bombe
Fold in the meringue

Crème patissiere Ocoa

IngredientsPreparation
  • 500g
    milk
  • 50g
    sugar
  • 90g
    egg yolks
  • 40g
    pastry cream powder
  • 30g
    butter

Pastry cream process

Crème Ocoa

IngredientsPreparation
  • 260g
    butter cream
  • 650g
    crème patissiere

Fold the butter cream into pastry cream

Soft Chocolate ganache

IngredientsPreparation

Boil the cream, glucose and cocoa  powder
Pour over Ocoa and handblend