Paris-Brest Nugget

Boil

Pour and dry out with

Add

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

Make a pastry cream    

Pour on

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

Fill the small chou with Praliné Pécan Texas.

Beat

Sift 

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

Rub together to form the consistency of fine breadcrumbs.

Sift. 
Then bake at 150˚C for 30 minutes.

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.