Paris-Brest With Custard and Chocolate Ganache | Recipe by Paolo Griffa
Try Chef Paolo Griffa’s Paris-Brest recipe: choux pastry filled with silky custard and topped with glossy chocolate ganache, the perfect dessert to end a special dinner.
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.finedininglovers.com.
Ingredients
- Water: 1/2 cup
- Milk: 1/2 cup
- Butter: 7 tbsp
- Salt: 1 pinch
- Sugar: 1 tsp
- All purpose flour: 1 cup
- Medium eggs: 4
- Whole milk: 2 cups
- Sugar: 1/2 cup (4 oz)
- Egg yolks: 4
- Cornstarch: 1/3 cup (1 1/2 oz)
- Vanilla bean: 1
- Dark chocolate: 5 oz
- Heavy cream: 2/3 cup
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