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
    Pralin Feuilletine™

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
    Mycryo™ Cocoa Butter
  • 250g
    Tradition (Lenotre)

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
    Mycryo™ Cocoa Butter
  • 68g
    Tradition (Lenotre)
  • 90g
    Pure Paste 100% Hazelnuts

Emulsify and pass through a sieve over

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

Assembly

Ingredients Preparation
  • As needed
    Pralin Feuilletine™

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.

  • As needed
    Extra-Bitter Guayaquil

Add some twig decorations made with Extra Bitter Guayaquil 64%

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