Paris-Brest Nugget


Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Choux Pastry

Ingredients Preparation
  • 75g
    whole milk
  • 75g
  • 4g
    fine sugar
  • 2g
  • 60g
    fresh butter


  • 85g
    T45 flour

Pour and dry out with

  • 155g
    whole egg(s)


Pipe one chou Ø4 cm and some small choux Ø1.5 cm. 
Bake at 170˚C for 45 minutes.


Pecan Praline Mousseline (4cm chou)

Ingredients Preparation
  • 170g
    whole milk
  • 30g
    egg yolks
  • 10g
    fine sugar
  • 12g
    custard powder
  • 40g
    fresh butter

Make a pastry cream    

  • 10g
  • 17g
    Mycryo™ Cocoa Butter
  • 80g
    pecan praliné

Pour on

Cool the mousseline quickly in the freezer.
Whip the cream in the mixer.
Fill the 4cm chou.


Praliné Pécan Filling (1.5 cm chou)

Fill the small chou with Praliné Pécan Texas.

Puffed Pecan Meringue

Ingredients Preparation
  • 125g
    egg white
  • 65g
    fine sugar


  • 130g
    icing sugar
  • 40g
    ground roasted pecans


Mix the 2 preparations together. 
Pipe onto a Silpat mat using a Ø12mm nozzle.
Bake at 130°C for 1 hour.


Pecan Crumble

Ingredients Preparation
  • 100g
    fresh butter
  • 100g
  • 100g
    raw sugar
  • 100g
    ground roasted pecans
  • 1g

Rub together to form the consistency of fine breadcrumbs.

Then bake at 150˚C for 30 minutes.



Ingredients Preparation
  • Q.S.
    Grand Caraque

Fill the 4 cm chou with the Pécan Praliné mousseline and add the small chou with the Praliné Pécan Texas filling. 
Cover the chou with Praliné Pécan Texas mousseline. 
Attach the meringue and crumble fragments. 
Spray with a Grand Caraque sauce (50% butter with 50% tempered Grand Caraque chocolate).  
Then spray with a gold alcohol solution and dust with golden cocoa powder (100 g cocoa powder with 1 g gold powder).
Add a black truffle shaving.


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