The Paris-Brest
Recipe
Products
Cream Puff dough
ingredients | preparation |
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Boil |
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Add |
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Add in 3 times |
Pipe in small cream puff shapes of around 30 mm Ø. |
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Pipe in small cream puff shapes of around 1.2 in / 30 mm Ø. |
Crunchy biscuit
ingredients | preparation |
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Mix |
Sheet out the dough (3 mm thick) and cut out circles (30 mm Ø). |
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Sheet out the dough (0.01 in / 3 mm thick) and cut out circles (1.2 in / 30 mm Ø). |
Pralin Feuilletine™
ingredients | preparation |
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Sheet out |
Praliné cream
ingredients | preparation |
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Prepare a caramel with |
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Dilute it with |
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Then, prepare a pastry cream with |
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Mix and pass through a sieve over |
Praliné mousse
ingredients | preparation |
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Prepare a pastry cream with |
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Emulsify and pass through a sieve over |
Cool down praliné cream quickly in a freezer. |
Assembly
ingredients | preparation |
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Fill the base of the chou with the Pralin Feuilletine™ |
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Pipe the praliné mousse. |
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Add some twig decorations made with Extra Bitter Guayaquil 64% |