Eric Chong’s Canadian Paris-Brest | Canadian Goodness

Name: Eric Chong’s Canadian Paris-Brest | Canadian Goodness
Total time: 45 min
Ingredients: Choux Paste; 125g Canadian unsalted butter (½ cup) 200g Canadian whole milk (¾ cup) 8g sugar (2 tsps) 2g salt (½ tsp) 65g all-purpose flour (½ cup) 75g bread flour (½ cup) 5 whole eggs; Craquelin Topping; 145g Canadian unsalted butter (⅝ cup) 180g brown sugar (¾ cup) 180g all-purpose flour (1 ½ cups); Mascarpone Mousse:; Strawberry Compote; 200g strawberries (1 cup) 80g sugar (to taste) (⅜ cup) 1g salt (¼ tsp) 3g vanilla bean paste (½ tsp) 30g lemon juice (2 tbsp) Xanthan gum or cornstarch (to thicken); Macadamia Nut Sand; 85g Canadian unsalted butter (melted) (⅜ cup) 300g macadamia nuts (lightly toasted) (2 ½ cups) 125g panko bread crumbs (1 ½ cups) 85g sugar (⅜ cup) 40g all purpose flour (⅓ cup) 1g salt (¼ tsp)

dairyfarmersofcanada.ca

A Paris-Brest is simple on paper, but all comes down to the execution.

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Ingredients

Choux Paste
125g Canadian unsalted butter (½ cup) 200g Canadian whole milk (¾ cup) 8g sugar (2 tsps) 2g salt (½ tsp) 65g all-purpose flour (½ cup) 75g bread flour (½ cup) 5 whole eggs
Craquelin Topping
145g Canadian unsalted butter (⅝ cup) 180g brown sugar (¾ cup) 180g all-purpose flour (1 ½ cups)
Mascarpone Mousse:
Strawberry Compote
200g strawberries (1 cup) 80g sugar (to taste) (⅜ cup) 1g salt (¼ tsp) 3g vanilla bean paste (½ tsp) 30g lemon juice (2 tbsp) Xanthan gum or cornstarch (to thicken)
Macadamia Nut Sand
85g Canadian unsalted butter (melted) (⅜ cup) 300g macadamia nuts (lightly toasted) (2 ½ cups) 125g panko bread crumbs (1 ½ cups) 85g sugar (⅜ cup) 40g all purpose flour (⅓ cup) 1g salt (¼ tsp)