Ocoa Paris-Brest

This version of a classic Paris-Brest is layers of chocolate on chocolate. The well-balanced intesity of Ocoa™ 70% Dark Chocolate and the rounded flavor of Plein Arôme Cacao Powder combine with varied textural components to create a dessert that will please even the staunchest chocolate lover!


Created by
  • Dimitri Fayard - Lead Chef Chocolate Academy™ North America

Choux Crumble

ingredients preparation
  • 225g
  • 200g
    pastry flour
  • 270g
    raw sugar
  • 50g
    Cocoa nibs
  • 225g
  1. Mix all the dry ingredients together
  2. Add the butter and paddle until the dough becomes uniform
  3. Roll the dough to 1.5 mm between two sheets of acetate and chill
  4. Cut to size and place on top of each piped pate a choux

Crème Ocoa

ingredients preparation
  • 260g
    butter cream
  • Q.S.
  • 650g
    crème patissiere

Fold the buttercream into pastry cream

Soft Chocolate ganache

ingredients preparation
  • 216g
  • 150g
  • 96g
  • 36g

Boil the cream, glucose and cocoa  powder
Pour over Ocoa and handblend

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