The Paris-Brest

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Cream Puff dough
  2. Crunchy biscuit
  3. Pralin Feuilletine™
  4. Praliné cream
  5. Praliné mousse
  6. Assembly
Download Le Paris-Brest

Recipe components

Cream Puff dough

Preparation

Boil

Ingredients
  • 50g
    Whole milk
  • 115g
    water
  • 4g
    fine sugar
  • 2g
    sea salt
  • 66g
    Charentais butter A.O.C
Preparation

Add

Ingredients
  • 110g
    T45 flour
Preparation

Add in 3 times

Ingredients
  • 165g
    whole egg(s)

Pipe in small cream puff shapes of around 30 mm Ø.

Pipe in small cream puff shapes of around 1.2 in / 30 mm Ø.

Crunchy biscuit

Preparation

Mix

Ingredients
  • 30g
    butter
  • 30g
    flour
  • 30g
    confectioner's sugar

Sheet out the dough (3 mm thick) and cut out circles (30 mm Ø).
Place one on top of each base cream puff and bake at 180°C during 30-45 minutes.

Sheet out the dough (0.01 in / 3 mm thick) and cut out circles (1.2 in / 30 mm Ø).
Place one on top of each base cream puff and bake at 365°F/180°C during 30-45 minutes.

Pralin Feuilletine™

PreparationIngredients
Preparation

Sheet out

Ingredients

Praliné cream

PreparationIngredients
Preparation

Prepare a caramel with

Ingredients
  • 88g
    sugar
Preparation

Dilute it with

Ingredients
  • 180g
    warm UHT whipping cream 35%
Preparation

Then, prepare a pastry cream with

Ingredients
  • 84g
    egg yolks
  • 20g
    custard powder
Preparation

Mix and pass through a sieve over

Ingredients

Praliné mousse

Preparation

Prepare a pastry cream with

Ingredients
  • 335g
    milk
  • 55g
    egg yolks
  • 15g
    fine sugar
  • 25g
    custard powder
  • 84g
    Charentais butter A.O.C
Preparation

Emulsify and pass through a sieve over

Ingredients

Cool down praliné cream quickly in a freezer.
Whip praliné cream until fluffy.

Assembly

Preparation

Fill the base of the chou with the Pralin Feuilletine™

Ingredients

Pipe the praliné mousse.
In the center of the praliné mousse, pipe the praliné cream.
Cover up the chou and pipe some « drops » of praliné mousse.
Preparation

Add some twig decorations made with Extra Bitter Guayaquil 64%

Ingredients