The vitamin paris-brest
Inspirations :
Consumers increasingly want to eat healthy food without sacrificing the pleasure of a gourmet dessert.
I chose to re-adapt the Paris Brest by reducing its size (mini portion) while preserving the gourmet hallmarks of this traditional French pastry.
For the mousseline, I combined the desugared Zéphyr™ white chocolate enriched with powdered milk with fennel, a vegetable that is renowned for its antioxidant properties.
For the choux pastry, I replaced the cow's milk with rice milk, a 100% plant milk which is one of the least fatty milks (1 g of lipid per 100 g).
The 2 pistols add the gourmet notes, with the acidity of apple combined with the Zéphyr™ chocolate that is rich in milk for one of them, and a crunchy almond-hazelnut praliné with 65% dried nuts with a powerful taste of roasted nuts.
Recipe
Choux pastry
| Ingredients | Preparation |
|---|---|
|
Boil |
|
Pour and thicken with |
|
Add |
Pipe 10 g of choux pastry per ring. |
|
Zéphyr™ Fennel mousseline
| Ingredients | Preparation |
|---|---|
|
Make a pastry cream |
|
Pour on |
Mix. |
|
Praliné Héritage filling (for pistols)
| Ingredients | Preparation |
|---|---|
|
Melt at 45°C |
|
Mix with |
Spread at 24°C. |
|
To color the pistol mold, use an apple green spray-on sauce with chocolate that was previously crystallized at 28°C (50% Zéphyr™ with 50% cocoa butter and the desired quantity of fat-soluble green dye). |
|
Fennel jelly
| Ingredients | Preparation |
|---|---|
|
Heat to 45°C |
|
Incorporate |
Cook to 105°C |
|
Zéphyr ™ Apple ganache (for pistols)
| Ingredients | Preparation |
|---|---|
|
Heat to 80°C |
|
Pour on |
|
Incorporate at 30°C |
Decorate the green pistol shells (8g) at 28°C. |
|
Assembly
Fill the choux pastry with the Zéphyr™ Fennel mousseline. |