Bel Foodservice
Strawberry Paris-Brest

Strawberry Paris-Brest

A Paris-Brest is a ring-shaped dessert made of choux pastry and filled with hazelnut or almond praline cream. This version uses pistachio crème chantilly, crème chantilly with Kiri® Professional Cooking & Spreading and strawberries as a filling.

Portions
- +
Preparation time
1
minutes
Cooking time
90
minutes
Price category
–

Ingredients

The Kiri® crème patissière

  • 6 g cake flour
  • 6 g cornstarch
  • 100 g milk
  • 40 g Kiri® Professional Cooking and Spreading
  • 0,4 g vanilla bean
  • 30 g granulated sugar
  • 30 g egg yolks
  • 12 g unsalted butter

The choux pastry

  • 50 g water
  • 50 g milk
  • 50 g cultured butter
  • 1,5 g salt
  • 3 g granulated sugar
  • 2 whole eggs
  • 63 g cake flour
  • 1 whole egg
  • 80 g chopped almonds
  • 15 g granulated sugar

The crème diplomate

  • 110 g Kiri® crème patissière (from previous step)
  • 30 g almond praliné
  • 30 g cream 35%

The Kiri® cream chantilly

The pistachio crème chantilly

  • 15 g pistachios
  • 135 g cream 35%
  • 10 g granulated sugar

Assembly

  • 16 strawberries

Preparation

The Kiri® crème patissière

  1. Sift the flour and cornstarch together.
  2. Over low heat warm the milk and Kiri® Professional, add the vanilla pod (without the beans) and a pinch of sugar.
  3. Beat the egg yolk and sugar. Once the sugar has dissolved, stir in the sifted flour and cornstarch.
  4. Bring the milk to a boil then add half of the mix (including the vanilla pod) to the egg mix. Strain.
  5. Bring the remaining milk to a boil, then add the previous mix at once. Cool down to 58°C.
  6. Lower the heat and change to a rubber spatula. Keep mixing until evenly thickened.
  7. Remove from heat and stir in the butter.
  8. Transfer to a bowl placed over an ice bath. Mix well until cooled down.

The choux pastry

  1. Over medium heat, bring to a simmer the water, milk, butter, salt, and sugar. In a separate bowl, mix the eggs over a hot water bath until 50°C, stirring so the eggs don’t cook.
  2. Once the water and milk mix comes to a boil, remove from the heat and add the sifted flour in one go so it gelantinizes. Cook over medium heat to remove excess water in the dough.
  3. Add the mixed eggs a little at a time, drying out the dough in between each addition.
  4. Transfer to a piping bag and pipe 2 circles (14cm Ø) on a tray line with baking parchment.
  5. Apply the egg brush.
  6. Using a fork, smooth the surface.
  7. Sprinkle with chopped almonds on top (you can use pastry circles to help you).
  8. Add a layer of granulated sugar over the almonds.
  9. Bake at 200°C for 30 minutes then lower the oven to 180°C and further bake for 15 minutes.
  10. When out of the oven, cut in half immediately.

The crème diplomate

  1. Over an ice bath, whip the cream until firm.
  2. Loosen the crème patissière.
  3. Stir in the almond praliné.
  4. Fold in the whipped cream and refrigerate for 20 minutes. Transfer to a piping bag.

The Kiri® crème chantilly

  1. Mix the cream with Kiri® Professional.
  2. Whip until firm. Transfer to a piping bag.

The pistachio crème chantilly

  1. Add the pistachio paste to a bowl and stir in a little cream. Mix well.
  2. Add the rest of the cream and whip until firm. Transfer to a piping bag.

Assembly

  1. Pick up the nuts that fell when cutting the choux and sprinkle them over the lower halves of the choux.
  2. Pipe a layer of crème diplomate.
  3. Pipe a layer of pistachio crème chantilly.
  4. Finish with a layer of Kiri® crème chantilly.
  5. Add the cut strawberries.
  6. Sprinkle the top half with icing sugar.
  7. Add the second half on top of the lower half.

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