The Paris-Brest

The Paris-Brest

Level:
Medium
Makes:
Recipe for approximately 20 Paris-Brest individuals

Cream Puff dough

Used products: Cream Puff dough

  • 50 g
    Whole milk
  • 115 g
    water
  • 4 g
    fine sugar
  • 2 g
    sea salt
  • 66 g
    Charentais butter A.O.C

Preparation: Cream Puff dough

Boil

Used products: Cream Puff dough

  • 110 g
    T45 flour

Preparation: Cream Puff dough

Add

Used products: Cream Puff dough

  • 165 g
    whole egg(s)

Preparation: Cream Puff dough

Add in 3 times

Pipe in small cream puff shapes of around 30 mm Ø.

Pipe in small cream puff shapes of around 1.2 in / 30 mm Ø.

Crunchy biscuit

Used products: Crunchy biscuit

  • 30 g
    butter
  • 30 g
    flour
  • 30 g
    confectioner's sugar

Preparation: Crunchy biscuit

Mix

Sheet out the dough (3 mm thick) and cut out circles (30 mm Ø).
Place one on top of each base cream puff and bake at 180°C during 30-45 minutes.

Sheet out the dough (0.01 in / 3 mm thick) and cut out circles (1.2 in / 30 mm Ø).
Place one on top of each base cream puff and bake at 365°F/180°C during 30-45 minutes.

Praliné cream

Used products: Praliné cream

  • 88 g
    sugar

Preparation: Praliné cream

Prepare a caramel with

Used products: Praliné cream

  • 180 g
    warm UHT whipping cream 35%

Preparation: Praliné cream

Dilute it with

Used products: Praliné cream

  • 84 g
    egg yolks
  • 20 g
    custard powder

Preparation: Praliné cream

Then, prepare a pastry cream with

Used products: Praliné cream

Preparation: Praliné cream

Mix and pass through a sieve over

Praliné mousse

Used products: Praliné mousse

  • 335 g
    milk
  • 55 g
    egg yolks
  • 15 g
    fine sugar
  • 25 g
    custard powder
  • 84 g
    Charentais butter A.O.C

Preparation: Praliné mousse

Prepare a pastry cream with

Preparation: Praliné mousse

Emulsify and pass through a sieve over

Cool down praliné cream quickly in a freezer.
Whip praliné cream until fluffy.

Assembly

Preparation: Assembly

Fill the base of the chou with the Pralin Feuilletine™

Pipe the praliné mousse.
In the center of the praliné mousse, pipe the praliné cream.
Cover up the chou and pipe some « drops » of praliné mousse.

Preparation: Assembly

Add some twig decorations made with Extra Bitter Guayaquil 64%