Mini smoked paris-brest

CHOUX PASTRY

Ingredients Preparation
  • 500g
    milk
  • 10g
    sugar
  • 6g
    salt
  • 250g
    butter

Boil

  • 250g
    weak flour

Add and heat for a few minutes

  • 500g
    eggs

Put into a mixer and gradually add

  • Q.S.
    Praliné Grains
  • Q.S.
    demerara sugar
  • Q.S.
    pearl sugar

Make circles of 4cm in diameter with a 7cm star-tipped piping bag and sprinkle

Cook in the oven at 180°C.

BASIC PASTRY CREAM

Ingredients Preparation
  • 100g
    milk

Set aside

  • 75g
    cornflour

Dissolve in the milk

  • 160g
    egg yolks
  • 1g
    salt

Add, strain and put aside

  • 800g
    milk
  • 100g
    35% fat liquid cream
  • 200g
    sugar
  • 1pod(s)
    vanilla

Separately, heat 

Once brought to the boil add the cornflour mixture, then pasteurise
Chill as quickly as possible and store in the fridge

PARIS-BREST CREAM

Ingredients Preparation
  • 200g
    butter

Beat until smooth and white (in colour)

  • 75g
    Pure paste 100% Almonds

Add

  • 500g
    pastry cream

Followed by smooth pastry cream

Mix the three ingredients at room temperature

OTHER INGREDIENTS

Ingredients Preparation
  • Q.S.
    Praliné 65% Héritage Almonds Hazelnuts
  • Q.S.
    ground toasted almonds
  • Q.S.
    powdered toasted hazelnuts

ASSEMBLY

1. Once the choux pastry is cooked, cut it half and fill with Paris-Brest almond cream, inject Praline Heritage 65% into the cream and coat the sides with almonds and hazelnuts.
2. Put in a container, cover with cling film and using a smoker, smoke for 5 minutes.
3. Serve immediately or store in the fridge.

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