Paris Brest Choux Pastry by Antonio Bachour Video Class
Paris-Brest Reimagined: Hazelnut, Ganache & a Modern Twist
Usually this pastry is made in a round “wheel” shape in honor of the famous Paris-Brest cycle race.
For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.
The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.
Enjoy a creative process and delicious outcome!
Original: $21.33
-65%$21.33
$7.47More Images
Paris Brest Choux Pastry by Antonio Bachour Video Class
Paris-Brest Reimagined: Hazelnut, Ganache & a Modern Twist
Usually this pastry is made in a round “wheel” shape in honor of the famous Paris-Brest cycle race.
For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.
The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.
Enjoy a creative process and delicious outcome!
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Description
Paris-Brest Reimagined: Hazelnut, Ganache & a Modern Twist
Usually this pastry is made in a round “wheel” shape in honor of the famous Paris-Brest cycle race.
For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.
The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.
Enjoy a creative process and delicious outcome!
