Paris Brest - Puratos

Ingredients

Method

Choux

Add all liquids in to a bowl fitted with a beater, then add the powders.
Mix on slow speed for 1 min. Scrape down.
Mix on fast speed for 3 mins. Scrape down.
Mix on slow speed for 1 min.
Place into piping bag or depositor and rest for 10 mins.
Deposit the choux using a fluted nozzle at 40g into rings. Spray with Spraylix and top with flaked almonds.
Bake at 200°C for 25 mins damper closed with 1l steam, then a further 30 mins at 170°C damper closed.

Mousse

Combine the Bavarois and water and mix thoroughly.
Add the praline and mix to combine.
Add the Ambiante and whip to firm peaks.

COMPOSITION & DECORATION

1. Choux

2. PF Fluid Praline

3. Mousse

4. Sweet Snow

Split the choux horizontally.
Pipe PF Fluid Praline into the base.
Top with whipped praline mousse then replace the top of the choux.
Finish with a dusting of sweet snow.

Discover

Related recipes

Welsh Cake

Smore

Daisy Cupcake

Brookie

Cherry Pie Slice

Anti Valentines

Referee Biscuits

Steamed Cheesecake Puddings

Microphone cakes

Minced Pie

Chocolate Cherry Charlotte

Cosmopolitan cake

Pop Tarts

Choux Pastry

Day Of The Dead Mexican Sugar Skull Cookies

Blondie

Banana Mudslide

Cake Kebabs

Peanut Butter Cake Pretzels

Reindeer Poo

Victoria Sponge

Mulled Wine Cake

Cannalookie

Christmas Cake

Rocky Road Salami

Cake Toasties | Professional Patisserie Recipe

Mocha Mousse Cake

Sweet Empanadas

Pastel de frutas

Jam tarts

Sponge Sushi

Plant-based eclairs

Plant-based profiteroles

Plant-based choux buns

Snowball

Coconut Snowmen

Lardy Cake

Matcha do about nothing

Chocolate cherry flash

Santas's Tache

Party rings

Millionaire's Shortbread

Golden Medal Tarts

Chocolate Tarts

© Puratos Group 2024