Mini smoked paris-brest

Boil

Add and heat for a few minutes

Put into a mixer and gradually add

Make circles of 4cm in diameter with a 7cm star-tipped piping bag and sprinkle

Cook in the oven at 180°C.

Set aside

Dissolve in the milk

Add, strain and put aside

Separately, heat 

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

Beat until smooth and white (in colour)

Add

Followed by smooth pastry cream

Mix the three ingredients at room temperature

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.