Mini smoked paris-brest
Recipe
CHOUX PASTRY
| ingredients | preparation |
|---|---|
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Boil |
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Add and heat for a few minutes |
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Put into a mixer and gradually add |
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Make circles of 4cm in diameter with a 7cm star-tipped piping bag and sprinkle |
Cook in the oven at 180°C. |
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BASIC PASTRY CREAM
| ingredients | preparation |
|---|---|
|
Set aside |
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Dissolve in the milk |
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Add, strain and put aside |
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Separately, heat |
Once brought to the boil add the cornflour mixture, then pasteurise |
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PARIS-BREST CREAM
| ingredients | preparation |
|---|---|
|
Beat until smooth and white (in colour) |
|
Add |
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Followed by smooth pastry cream |
Mix the three ingredients at room temperature |
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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. |