Recipe PARIS BREST

To prepare this dish

Ingredient list

Choux paste

250 g Elle & Vire Whole Milk
250 g water
10 g salt
20 g fine sugar
225 g Elle & Vire gourmet butter 82% fat
275 g T55 flour
450 g eggs

Pastry cream

666 g Elle & Vire Whole Milk
1 vanilla pods
146 g egg yolks
120 g fine sugar
53 g powdered cream
35 g Elle & Vire gourmet butter 82% fat

Praline pastry cream

600 g Elle & Vire gourmet butter 82% fat
125 g Hazelnut praline paste
125 almond praline paste
750 g pastry cream

Assembly and preparation

Chopped or sliced almonds
icing sugar

Elle & Vire products used

Elle & Vire Whole Milk

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Choux paste

   Boil milk, water, salt, granulated sugar, butter. Remove from the
   stove, fold in the sifted flour. Return to the heat and dry out the
   paste by stirring with a spatula. 

   Once the paste is detached from
   the bottom of the saucepan, transfer the paste to the mixing
   bowl. Do not overwork the choux paste. Fold in the whisked eggs
   (they will be blended much better to the mixture), 3/4 of the eggs
   for the first time, then the remainder. If the paste is too firm, add
   a little warmed milk, approximately 60 g for the adjustment of
   this recipe.

   
   The paste should make a ribbon, it must be neither too soft, nor
   too firm. Once piped out the mixture can be frozen raw or cooked
   in a deck oven at 200°C

2. 2

   Pastry cream

   Heat the milk and vanilla bean (split and scraped). Mix the
   granulated sugar with the egg yolks, and add the pastry cream
   powder. Loosen the mixture with a little bit of boiling milk, pour
   into the milk and boil 2 to 3 mn. Once cooked, incorporate
   the butter, make it smooth and store the filmed cream in the
   refrigerator.
3. 3

   Praline pastry cream

   Mix well the creamed butter with the praline, gently assemble
   all in the bowl of the beater to whisk all and add the smoothed
   pastry cream.
4. 4

   Assembly and preparation

   On paste baking sheets lined with paper, using a nozzle n° 9, pipe
   out 8cm diameter choux and before cooking, sprinkle with sliced
   or chopped almonds. Cook as indicated above. After cooking,
   cut the choux in half, fill the inside with a nice
   rose of praline pastry cream, replace the cover
   and dust with icing sugar on the top.

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