Paris-Brest Revisited | Valrhona Chocolate

Name: Paris-Brest Revisited | Valrhona Chocolate
Ingredients: 30g Hazelnut flour; 235g All-purpose flour; 90g Confectioners’ sugar; 2g Fine salt; 120g Butter; 50g Egg; 75g Whole milk; 75g Water; 3g Fine salt; 3g Sugar; 60g Butter; 90g All-purpose flour; 150g Eggs; 90g Raw cane sugar; 90g Flour; 70g Butter; 160g Whole milk; 5g Potato starch; 100g Whipping cream; 2.5g Powdered gelatin 200 Bloom; 15g Cold water (to rehydrate the gelatin); 140g Smooth 50% nutty almond and hazelnut praliné; 45g Cocoa butter; 250g Whole milk; 4g Powdered gelatin 200 Bloom; 20g Cold water (for rehydrating the gelatin); 50g Cocoa butter; 320g Smooth 50% nutty almond and hazelnut praliné; Hazelnuts; Smooth 50% nutty almond and hazelnut praliné

www.valrhona.com

ASSEMBLY : Preparation time: 10 minutes Hazelnuts Smooth 50% nutty almond and hazelnut praliné Use a piping nozzle to pierce the underside of the

View full recipe on www.valrhona.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

Share this recipe: