PARIS-BREST
choux pastry
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
PARIS-BREST
for 12 choux pastries d=5 cm and h=6 cm
CHOUX PASTE
Ingredients Total weight: ~ 380 g 100%
Water 60 g 16%
Milk 60 g 16%
Butter 82% 56 g 15%
All-purpose flour 80 g 21%
Sea salt 2g <1%
Sugar 2g <1%
Whole eggs 120 g 32%
1 Prepare 12 pastry rings d=5 cm and h=4 cm lined with perforated silicone strips w=4 cm
and l=15 cm. Place them on a perforated baking tray with a perforated silicone mat on it.
2 Pour water, milk, sugar and salt in a saucepan. Mix with a spatula and add the butter.
3 Bring this mixture to a boil, take it off the stove and add the sifted flour at once. Mix with the spatula.
4 Place the mass back on the stove and mix with the spatula to dry it out.
5 Put the mass in the mixer with a paddle attachment and mix at low speed until it reaches
45 °C / 113 °F.
6 Then add the eggs one by one until a smooth and shiny texture is obtained.
7 Put the ready choux paste to a pastry bag with a tip d=11 mm and pipe it in the prepaped rings,
filling them 1/3 full.
8 Place the perforated silicone mat and the perforated baking tray on top of the rings.
9 Bake it for about 40 minutes in the oven preheated to 170 °C / 338 °F.
10 Unmold the baked choux paste when it’s either hot or cooled. It can be stored for 1 week in the
fridge.
11 Let the choux paste cool down at room temperature for at least 1 hour before filling the pastries up.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
PARIS-BREST
for 12 choux pastries d=5 cm and h=6 cm
MANJARI CHOCOLATE WHIPPED GANACHE
Ingredients Total weight: ~ 498 g 100%
Whipping cream 35% (1) 112 g 22%
Glucose syrup 13 g 3%
Inverted sugar 13 g 3%
Dark chocolate 100 g 20%
Valrhona Manjari 64%
Cold whipping cream 35% (2) 260 g 52%
1 Pour the whipping cream (1) in a saucepan. Add the inverted sugar and the glucose syrup.
2 Bring this mixture to a boil, constantly stirring.
3 Take it off the heat and pour it into a bowl with the chocolate. Do it gradually, mixing with a
spatula.
4 Add the cold whipping cream (2), constantly mixing with a spatula.
5 Emulsify it with a hand blender. The finished ganache can be stored for 1 week in the fridge.
6 Cover the ganache with plastic wrap touching the surface and leave it to set in the fridge for at
least 12 hours, better overnight.
HAZELNUT PRALINE
Ingredients Total weight: ~ 1050 g 100%
Water 100 g 10%
Sugar 350 g 33%
Hazelnuts with skin 600 g 57%
Vanilla 2 beans
1 Place the hazelnuts with skin on a baking tray lined with parchment paper and roast them in the
oven at 165 °C / 329 °F for about 8-12 minutes.
2 Caramelize the sugar, water and vanilla seeds in a saucepan.
3 Then add the roasted hazelnuts into this mixture.
4 Put the caramelized hazelnuts on the tray with a silicone mat and let them set at room
temperature.
5 Blend everything in a food processor to a semi-liquid texture. The finished praline can be stored
for 1 month at room temperature.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
PARIS-BREST
for 12 choux pastries d=5 cm and h=6 cm
HAZELNUT PRALINE CRÉMEUX
Ingredients Total weight: ~ 578 g 100%
Whipping cream 35% (1) 50 g 9%
Silver gelatin sheets 2.5 g <1%
170 Bloom
Hazelnut praline 350 g 61%
Cold whipping cream 35% (2) 175 g 30%
1 Soak the gelatin sheets in water until softened. Squeeze out excess water and set aside.
2 Pour the whipping cream (1) in a saucepan and bring it to a boil.
3 Add the drained gelatin in the boiling mixture and stir it with a spatula.
4 Pour the hazelnut praline into the mixer bowl with a paddle attachment.
5 Start mixing it at low speed, then gradually pour the hot mixture onto the praline.
6 Continue mixing, add the cold whipping cream (2) little by little.
7 Pour the ready crémeux in a separate bowl. It can be stored for 5 days in the fridge.
8 Cover the finished crémeux with plastic wrap touching the surface and leave it to set in the fridge
for at least 6 hours.
CHOCOLATE DÉCOR
Ingredients
Dark chocolate Valrhona Manjari 64% 200 g
1 Put a tray in the freezer at least 30 minutes before making the decoration.
2 Temper the chocolate on a marble table. To do this, first, melt the chocolate to 50 °C / 122 °F,
then cool it down to 27 °C / 81 °F on the table using a metal scraper. Then again, warm it up to
31 °C / 88 °F with a heat gun. It is ready to be used.
3 Pour the chocolate in a pastry bag and pipe thin lines onto the frozen tray.
4 When the chocolate lines set, cut the sticks of different sizes with a scraper.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
PARIS-BREST
for 12 choux pastries d=5 cm and h=6 cm
ASSEMBLING
Ingredients
Baked choux paste
Hazelnut praline crémeux
Hazelnut praline
Stabilized Manjari chocolate whipped ganache
1 Make a hole in the bottom of the baked choux paste with the filling pastry tip.
2 Put the hazelnut praline crémeux in a pastry bag with a tip d=9 cm and fill the choux paste by 1/3.
3 Then fill it with hazelnut praline.
4 Pipe more crémeux until completely filled and clean the bottom with an offset spatula.
5 Put the choux pastries in the fridge while preparing the ganache for assembling.
6 Put the stabilized whipped ganache in a mixer with a whisk attachment and start whipping it at
low-medium speed until soft peaks.
7 Put the finished ganache into a pastry bag with a Closed Star tip and pipe on top of the choux.
DECORATING
Ingredients
Assembled choux pastries
Hazelnut praline 120 g
Sufficient quantity of chocolate sticks
Sufficient quantity of edible gold flakes
1 Make cavities in the center of piped whipped ganache with a Parisian spoon.
2 Pipe the hazelnut praline in them.
3 Decorate the pastries with chocolate sticks placing them on the ganache at different angles.
4 Sprinkle with edible gold flakes on top.
5 The ready Paris-Brest can be stored for 1-2 days in the fridge.
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
