Paris Brest 2.0

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  1. Choux pastry chips
  2. Crunchy Ghana shortbread (for the bottom pistol)
  3. Praliné Piémont 55% Ghana filling (top pistol)
  4. Barcode decoration
  5. Assembly

Choux pastry chips

ingredients preparation
  • 75g
    whole milk
  • 75g
    water
  • 4g
    fine sugar
  • 2g
    salt
  • 60g
    fresh butter

Boil
  • 85g
    bran flour

Pour and thicken with
  • 155g
    whole egg(s)

Add

Spread out thinly between 2 Silpat mats. 
Bake blind and cut out Ø3cm disks.
Continue cooking and caramelize with icing sugar.
Set aside at 17°C.

 

Crunchy Ghana shortbread (for the bottom pistol)

ingredients preparation
  • 90g
    fresh butter
  • 90g
    flour
  • 90g
    fine sugar

Mix

Bake at 160°C on a Fiberpain mat.
  • 90g
    CHM-P40GHA
  • 90g
    NPN-HA1BY

Add

Use at 24°C. 
Decorate the Elegant pistoles.

Praliné Piémont 55% Ghana filling (top pistol)

ingredients preparation
  • 250g
    PRN-MX50CBY
  • 45g
    CHM-P40GHA

Mix

Spread at 24°C.
Fill 2 thirds of the pistol and seal.

Barcode decoration

In an Elegant Pistol mold add pieces of Scotch tape of various widths on half of the surface of the pistol in order to form a barcode.
To color the pistol mold use a spray-on sauce with white chocolate colored with titanium dioxide and previously crystallized at 28°C (50% Zéphyr™ with 50% cocoa butter and the desired quantity of titanium dioxide).
Gently withdraw the pieces of Scotch tape. 
Then, pulverize a second black spray-on pistole sauce to make barcodes. 
Mold with the Lactée Barry chocolate.
Fill the Elegant pistols.
Seal 24 hours afterwards.

Assembly

Place the choux pastry chips on the crunchy Ghana hazelnut shortbread and assemble both pistoles.

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