Paris Brest




  • Add all liquids in to a bowl fitted with a beater, then add the powders.
  • Mix on slow speed for 1 min. Scrape down.
  • Mix on fast speed for 3 mins. Scrape down.
  • Mix on slow speed for 1 min.
  • Place into piping bag or depositor and rest for 10 mins.
  • Deposit the choux using a fluted nozzle at 40g into rings. Spray with Spraylix and top with flaked almonds.
  • Bake at 200°C for 25 mins damper closed with 1l steam, then a further 30 mins at 170°C damper closed.



  • Combine the Bavarois and water and mix thoroughly.
  • Add the praline and mix to combine. 
  • Add the Ambiante and whip to firm peaks.


1. Choux

2. PF Fluid Praline

3. Mousse

4. Sweet Snow

  • Split the choux horizontally.
  • Pipe PF Fluid Praline into the base.
  • Top with whipped praline mousse then replace the top of the choux. 
  • Finish with a dusting of sweet snow.