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Gourmet
Crunchy Paris-Brest
Made with Azélia 35%
An original recipe by l'Ecole Gourmet Valrhona
5 stepsMakes 8 individual cakes
Recipe Step by Step
01
AZÉLIA 35% WHIPPED GANACHE
Preparation time: 5 minutes
Rest time: 12 hours in the refrigerator
355g Whole milk
10g Potato starch
135g Whipping cream
260g AZÉLIA 35% chocolate
2g Gelatin powder or sheets
10g Water for rehydrating the gelatin powder (if using)
Mix a small portion of the (cold) milk with the potato starch.
Heat the remaining milk to 185/195°F (85/90°C).
Combine some of the hot milk with the milk and starch mixture.
Bring to a boil in your cooking appliance.
Add the bloomed gelatin.
Make a ganache with the melted AZÉLIA 35% chocolate, then add the cold cream.
Blend with an immersion blender until you have a perfect emulsion. Chill for at least 6 hours in the refrigerator before beating in a stand mixer.
Heat the remaining milk to 185/195°F (85/90°C).
Combine some of the hot milk with the milk and starch mixture.
Bring to a boil in your cooking appliance.
Add the bloomed gelatin.
Make a ganache with the melted AZÉLIA 35% chocolate, then add the cold cream.
Blend with an immersion blender until you have a perfect emulsion. Chill for at least 6 hours in the refrigerator before beating in a stand mixer.
02
LEMON COMPOTE
Preparation time: 2 hours
Rest time: 4 hours in the refrigerator
150g Organic fresh lemons
30g Raw cane sugar
20g Water
Place the lemons in a saucepan filled with water and boil for 30 minutes.
Repeat 3/4 times so the lemons lose their bitter flavor. Once the lemons are no longer bitter, use a peeler to remove the white
pith and zest.
Blend the lemons, sugar and water using an immersion blender.
Chill in the refrigerator for 4 hours.
Repeat 3/4 times so the lemons lose their bitter flavor. Once the lemons are no longer bitter, use a peeler to remove the white
pith and zest.
Blend the lemons, sugar and water using an immersion blender.
Chill in the refrigerator for 4 hours.
03
CHOUX PASTRY
Preparation time: 30 minutes
Baking time: 25/30 minutes
50g Water
50g Whole milk
1g Sugar
1g Salt
45g Butter
56g All-purpose flou
Bring the milk, water, butter, sugar and salt to a boil.
Take them off the heat and add the flour, then put the pan back on the heat and use a spatula to help any liquid evaporate.
Get rid of any last liquid from the dough using a stand mixer and let it cool.
Beat the eggs and add them one by one to the dough.
Using a piping bag fitted with a 14mm plain round nozzle, pipe out some choux buns of approx. 3cm and place a sugar crisp
on each one.
Baking: Bake in a fan-assisted oven at 355°F (180°C) for approx. 25 minutes.
Take them off the heat and add the flour, then put the pan back on the heat and use a spatula to help any liquid evaporate.
Get rid of any last liquid from the dough using a stand mixer and let it cool.
Beat the eggs and add them one by one to the dough.
Using a piping bag fitted with a 14mm plain round nozzle, pipe out some choux buns of approx. 3cm and place a sugar crisp
on each one.
Baking: Bake in a fan-assisted oven at 355°F (180°C) for approx. 25 minutes.
04
SUGAR CRISPS
Preparation time: 15 minutes
Rest time: 4 hours in the freezer
38g Butter
45g Raw cane sugar
90g Flour
Mix the softened butter with all the other ingredients until a smooth ball forms.
Spread it out as thinly as possible (so that you can see the grains of sugar) between 2 sheets of plastic or parchment
paper.
Carefully peel back the top sheet and use a cutter to cut it into 3cm-long rectangles.
Set aside in the freezer.
Spread it out as thinly as possible (so that you can see the grains of sugar) between 2 sheets of plastic or parchment
paper.
Carefully peel back the top sheet and use a cutter to cut it into 3cm-long rectangles.
Set aside in the freezer.
05
PRALINÉ CRISP
Preparation time: 15 minutes
Rest time: 3 hours in the refrigerator
160g 50% almond & hazelnut crunchy nutty praliné
80g AZÉLIA 35% chocolate
Melt the AZÉLIA 35% chocolate at 105°F (40°C), then add the praliné and place 30g in each rectangular cookie cutter.
Repeat 8 times.
Repeat 8 times.
Assembly and finishing
ASSEMBLY :
Preparation time: 2 hours
50% almond & hazelnut crunchy nutty praliné
Start by taking the crispy praliné base out of its mold, then put in place 3 choux buns with their tops cut off using a serrated knife. Place about 5g of lemon compote in the bottom of each choux bun. Use a stand mixer to beat the AZÉLIA 35% whipped ganache, then pipe a ball of ganache into each choux using a piping bag. Dip the melon baller in hot water and use its back to make a hollow in each ball of ganache.
Use a piping bag to fill each hollow with pure raw praliné. Cut the rectangles of crispy praliné diagonally and place the decorations on your Paris-Brest pastries.