Paris Brest is courtesy of Valrhona Chocolate and I can’t take credit for this delicious creation, other than sharing it with you. I I attend Bocuse d’Or in Lyon every other year, the Valrhona booth is so popular and it is always easy to see and taste why, I hope you enjoy,
Paris Brest
An original recipe by L’Ecole du Grand Chocolat
Paris Brest Square
125 g water
125 g whole milk
70 g hazelnut oil
4 g salt
5 g sugar
200 g egg whites
50 g egg yolks
150 g all purpose flour
In a saucepan, bring the water to a boil with the milk, salt, sugar, and hazelnut oil.
Sift the flour and add to the boiling liquid.
Stir energetically and dry out over a high heat.
Away from the heat, stir in the yolks and then gradually add the egg whites.
Pipe the choux pastry into the desired shape.
Preheat a fan oven to 230˚C (446°F), turn it off and bake the choux pastries for 15 minutes with the damper open.
Turn the oven on again when it reaches 180˚C (356°F) and finish slowly drying out the pastries.
WHIPPED PR
Chocolat spreads courtesy of Valrhona.
ALINÉ GANACHE
40 g non fat powdered milk
0.3 g ice cream stabilizer
3 g gelatin
270 g VALRHONA PRALINÉ of your choice [see tab on the right]
225 g whipping cream 35%
Bring the water to a boil with the powdered milk combined with the stabilizer.
Add the soaked and strained gelatin.
Combine the praliné with the melted cocoa butter and emulsify with the hot liquid.
Add the egg whites and cold cream.
Set aside in the refrigerator for 24 hours.
ASSEMBLY & FINISHING
Cut the tops off the choux.
Place some Crunchy Praliné in the pastries.
Whip the Praliné Ganache and pipe into nice balls or rosettes.
Replace the tops of the pastries upside-down and decorate with a house logo.
Maralyn D. Hill
Executive Editor, Luxe Beat Magazine Digital Edition now online at http://luxebeatmag.com/magazine/
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
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