The Paris-Brest

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Cream Puff dough

ingredients	preparation
50g whole milk 115g water 4g fine sugar 2g sea salt 66g Charentais butter A.O.C	Boil
110g T45 flour	Add
165g whole egg(s)	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

ingredients	preparation
30g butter 30g flour 30g confectioner's sugar	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.

Pralin Feuilletine™

ingredients	preparation
140g FNN-X23PFBO	Sheet out

Praliné cream

ingredients	preparation
88g sugar	Prepare a caramel with
180g warm UHT whipping cream 35%	Dilute it with
84g egg yolks 20g custard powder	Then, prepare a pastry cream with
30g NCB-HD706-BY 250g M-8H330L-N	Mix and pass through a sieve over

Praliné mousse

ingredients	preparation
335g milk 55g egg yolks 15g fine sugar 25g custard powder 84g Charentais butter A.O.C	Prepare a pastry cream with
35g NCB-HD706-BY 68g M-8H330L-N 90g NPN-HA1BY	Emulsify and pass through a sieve over
Cool down praliné cream quickly in a freezer. Whip praliné cream until fluffy.

Assembly

ingredients	preparation
FNN-X23PFBO	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.
CHD-P64EBPU	Add some twig decorations made with Extra Bitter Guayaquil 64%

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