Mini smoked paris-brest

Mini smoked paris-brest

Level:
Medium

CHOUX PASTRY

Used products: CHOUX PASTRY

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

Preparation: CHOUX PASTRY

Boil

Used products: CHOUX PASTRY

  • 250 g
    weak flour

Preparation: CHOUX PASTRY

Add and heat for a few minutes

Used products: CHOUX PASTRY

  • 500 g
    eggs

Preparation: CHOUX PASTRY

Put into a mixer and gradually add

Used products: CHOUX PASTRY

Preparation: CHOUX PASTRY

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

Used products: BASIC PASTRY CREAM

  • 100 g
    milk

Preparation: BASIC PASTRY CREAM

Set aside

Used products: BASIC PASTRY CREAM

  • 75 g
    cornflour

Preparation: BASIC PASTRY CREAM

Dissolve in the milk

Used products: BASIC PASTRY CREAM

  • 160 g
    egg yolks
  • 1 g
    salt

Preparation: BASIC PASTRY CREAM

Add, strain and put aside

Used products: BASIC PASTRY CREAM

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

Preparation: BASIC PASTRY CREAM

Separately, heat 

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

OTHER INGREDIENTS

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.