Ocoa Paris-Brest

Ocoa Paris-Brest

  • Timeless Classics
This version of a classic Paris-Brest is layers of chocolate on chocolate. The well-balanced intesity of Ocoa™ 70% Dark Chocolate and the rounded flavor of Plein Arôme Cacao Powder combine with varied textural components to create a dessert that will please even the staunchest chocolate lover!

Chocolate Pate a Choux

Used products: Chocolate Pate a Choux

Preparation: Chocolate Pate a Choux

  1. Bring the milk, water, butter, sugar and salt to a boil
  2. Add the flour and cocoa powder
  3. Cook the mixture over medium heat to dry it.
  4. Transfer the cooked flour mixture to a stand mixer fitted with the paddle attachment.
  5. Add the eggs slowly while mixing on medium speed.
  6. Pipe and bake at 420°F for 8min
  7. Then reduce the temperature to 340°F and bake for an additional 40min

Choux Crumble

Used products: Choux Crumble

Preparation: Choux Crumble

  1. Mix all the dry ingredients together
  2. Add the butter and paddle until the dough becomes uniform
  3. Roll the dough to 1.5 mm between two sheets of acetate and chill
  4. Cut to size and place on top of each piped pate a choux


Used products: Buttercream

  • 112 g
  • 112 g
  • 87 g
    egg yolks
  • 500 g
  • 48 g
  • 145 g
  • 70 g
    egg whites

Preparation: Buttercream

  1. Cook the milk, sugar, and egg yolks in a mixer bowl set over a water bath until the mixture reaches 82°C
  2. Whip to ribbon stage. Feel the side of the bowl - the pâte à bombe should now be around room temperature.
  3. Whip the butter separately and set aside
  4. Prepare an Italian meringue using the water, a second quantity of sugar, and the egg whites.
  5. Whisk the butter into the pâte à bombe
  6. Fold in the meringue.

Crème patissiere Ocoa™

Used products: Crème patissiere Ocoa™

Preparation: Crème patissiere Ocoa™

  1. Prepare a pastry cream using the milk, sugar, yolks, pastry cream powder, and butter.
  2. Off heat, whisk the Ocoa™ pistols into the hot pastry cream.

Crème Ocoa

Used products: Crème Ocoa

  • 260 g
    butter cream
  • Q.S.
  • 650 g
    crème patissiere

Preparation: Crème Ocoa

Fold the buttercream into pastry cream