Paris Brest - Puratos

Ingredients

Method

Choux

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.

Mousse

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

COMPOSITION & DECORATION

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.

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