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Paris-Brest signature

Butter campaign 2024 Paris-Brest signature Damien Pichon
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Ingredients

For 5 servings

Choux pastry

135 g water, cold

45 g milk

3 g salt, fine

8 g sugar

75 g Debic Crème Butter

115 g flour T45

160 g eggs

Crusty cracquelin

110 g Debic Crème Butter

95 g cassonade sugar, blond

95 g flour T45

3 g salt, fine

Paris-Brest mousseline cream

2 gelatin leaves

300 g milk

75 g Debic Stand & Overrun

90 g egg yolk

75 g sugar

45 g corn starch

200 g hazelnut praliné, homemade

115 g Debic Crème Butter (1)

115 g Debic Crème Butter (2)

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Choux pastry

Bring the water, milk, salt, sugar and Crème Butter to a boil.

Remove from the heat and stir in the flour.

Dry the dough over a medium heat, then place in a mixer bowl fitted with a paddle.

Add the eggs a little at a time at low speed until the mixture is smooth.

Pipe the choux pastry into a wave shape (S), about 20 cm long, on a silicone sheet.

Cut out a crusty cracquelin of the same shape and diameter and place on the choux pastry.

Bake at 175°C for 35 minutes.

Crusty cracquelin

Using a stand mixer, with a paddle, mix the Crème Butter with the brown sugar.

Then add the flour and salt.

Roll out the dough between two sheets of baking paper to a thickness of 2 mm.

Freeze.

Paris-Brest mousseline cream

Soak the gelatin in cold water.

Heat the milk with the Stand & Overrun.

Blanch the egg yolks with the sugar and add the corn flour.

Pour half the liquid over the previous mixture and bring back to a boil, stirring continuously.

Remove from the heat and add the praliné, Crème Butter (1) and gelatin, then blend.

In the bowl of a mixer fitted with a whisk attachment, soften the Crème Butter then gradually add the previous mixture.

Emulsify and set aside to assemble.

Assembly

Open the choux pastry using a saw knife, then fill the base with hazelnut praliné and chopped hazelnuts.

Pipe the mousseline cream generously using an 18 mm star nozzle.

Embed the hazelnut praliné in the cream using a finely cut disposable piping bag.

Pipe a second layer of mousseline cream and close with the choux pastry cap.

Decorate with hazelnuts and icing sugar.

Recipe tags Butter campaign 2024 Paris-Brest signature Damien Pichon Debic Butter Crème butter Stand & Overrun
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