Recipe PARIS ANJOU - Professionals
www.remycointreaugastronomie.com
Recipe for Paris Brest revisited with Cointreau. Bring water, milk, butter, salt and sugar to the boil in a saucepan. Remove from heat and...
Ingredients
- 250 g water
- 250 g milk
- 220 g butter
- 15 g salt
- 10 g castor sugar
- 280 g flour
- 500 g whole eggs
- Make a pastry cream with:
- 300 g milk
- ½ vanilla bean
- 65 g yolks
- 75 g castor sugar
- 28 g pastry cream powder
- Then add 45 g of butter.
- This recipe makes 500 g quantity.
- Method for making the light cream:
- 500 g pastry cream
- 30 g Cointreau® 60%
- 5 g orange zests (1 piece)
- 14 g gelatine leaves
- 500 g Chantilly cream
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