Recipe Paris-Brest style crisp

To prepare this dish

Ingredient list

Cream Cheese Steusel

50 g T55 flour
50 g almond powder
50 g Original american cream cheese 34% fat
1 g salt
50 g sugar

Crisp

45 g feuilletine
140 g milk chocolate
135 g cooked Cream Cheese streusel
2 g salt

Choux pastry

90 g water
90 g milk
3,5 g salt
7 g sugar
70 g Elle & Vire gourmet butter 82% fat
115 g T55 flour
175 g eggs

Sublime cream with praline

250 g Sublime, Cream with Mascarpone
50 g 60% hazelnut praline

Elle & Vire products used

Original american cream cheese 34% fat

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Cream Cheese Steusel

   Whisk the ingredients together using a mixer. Bake at 160°C (320°F) for 15 mn.

    

2. 2

   Crisp

   Melt the chocolate and add the remaining ingredients. Fill oval ring moulds (25 g per bar).

    

3. 3

   Choux pastry

   Bring the water, milk, salt, sugar and butter to the boil.
   Add the flour and dry out the paste. Slowly add the eggs using a mixer. Pipe mini-choux and sprinkle plain ground almonds on top.
   Bake in a deck oven at 180°C (356°F) (releasing valve open).
   If using a fan-assisted oven, freeze the choux paste then place in the oven at 260°C (500°F) and turn the oven off.
   Leave the choux pastry to rise (releasing valve closed) then turn the oven on to 170°C (338°F) without opening the oven.

    

    

4. 4

   Sublime cream with praline

   Whip the Sublime cream then add the praline.

    

5. 5

   Assembly

   Using a star shaped nozzle, pipe the Sublime cream with praline onto the crisps. Add the mini choux and garnish the cream rosettes with hazelnut praline 60%. Finish by adding another layer of choux and Sublime cream with praline. 

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