PARIS-BREST
A CLASSIC OF THE FRECH PASTRY TRADITION ENRICHED WITH A DELICIOUS PISTACHIO FILLING
Difficulty level
A CLASSIC OF THE FRECH PASTRY TRADITION ENRICHED WITH A DELICIOUS PISTACHIO FILLING
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| sugar | g 120 |
| eggs | g 150 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.
Refrigerate for at least 1 hour.
Roll the dough in a 1mm layer and cut into 8cm diameter rings.
Store them in the fridge until you need to use them.
Ingredients
| DELI CHOUX | g 1000 |
| water - at 55°C | g 1300-1400 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.
Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag fitted with a round plain tip and pipe some rings with about 8 cm diameter onto baking trays lined with parchment paper.
Place a ring of craquelin onto each ring of choux pastry and bake at 180-190°C for 25-30 minutes.
Ingredients
| CHOCOCREAM PISTACCHIO - melted at 45°C | g 300 |
| liquid cream 35% fat - to be combined to CHOCOCREAM | g 150 |
| liquid cream 35% fat | g 300 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
Preparation
Emulsify cream and CHOCOCREAM until you obtain a glossy ganache.
In a separate bowl, slighlty whip and stabilize the second dose of cream with LILLY and water.
Combine the slighlty whipped cream to the ganache in 2-3 times, until you get a firm mousse.
Cut the choux rings in half, fill one half with the pistachio mousse and close with the other half.
Decorate as you like most.
Chocolatier and Pastry Chef
