Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Paris-Barcelona '13

Paris-Barcelona '13

Paris-Barcelona '13

Rating:

Recipe Created By:
Ramon Morato
Difficulty:
Advanced

  • Components Of Recipe
  • Choux Pastry
  • Pipeable Mango Filling
  • Praline and Coffee Emulsion
  • Pastry Cream Base
  • Paris-Brest Cream
  • Assembly

Choux Pastry

500g (17.6oz)
10g (0.4oz)
6g (0.2oz)
250g (8.8oz)
250g (8.8oz)
500g (17.6oz)
as needed
as needed
as needed

Method of Preparation

  1. Combine the milk, sugar, salt and butter and bring to a boil.
  2. Pour in the flour and cook for a few minutes.
  3. Add to the food processor and add approximately 500g of eggs at intervals.
  4. Dispense the desired shape with a Ø12mm serrated piping tip and sprinkle with hazelnut grains and the demerara sugar combined with ground coffee.
  5. Bake in the oven at 180°C/ 356°F.
  6. Use as needed in final assembly.

Pipeable Mango Filling

1000g (35.3oz)
80g (2.8oz)
80g (2.8oz)
20g (0.7oz)
8g (0.3oz)

Method of Preparation

  1. Heat the puree with the sugars and gellan gum until boiling.
  2. Dissolve the previously soaked gelatin leafs and store in the fridge.
  3. Puree the gel in a blender until smooth, place in a piping bag.
  4. Use as needed in final assembly.

Praline and Coffee Emulsion

300g (10.6oz)
130g (4.6oz)
2g (0.1oz)

* can be replaced with

Method of Preparation

  1. Dissolve the previously hydrated gelatin sheets in the espresso.
  2. Pour onto the hazelnut praline at intervals and create a proper emulsion.
  3. Reserve in the refrigerator.
  4. Use as needed in final assembly.

Pastry Cream Base

900g (31.7oz)
100g (3.5oz)
200g (7.1oz)
160g (5.6oz)
75g (2.6oz)
1g (0.03oz)
1 each

Method of Preparation

  1. Reserve 100g of milk and dissolve the cornstarch.
  2. Add the egg yolks and salt, strain and set aside.
  3. Separately, heat the remaining milk, cream, sugar and vanilla.
  4. Bring to a boil, add the starch mixture and pasteurize.
  5. Cool as quickly as possible and reserve in the refrigerator.
  6. Use as needed in Paris-Brest Cream recipe.

Paris-Brest Cream

600g (21.2oz)
300g (10.6oz)
450g (15.9oz)
900g (31.7oz)

* can be replaced with

Method of Preparation

  1. Beat the butter until fluffy, creamy and pale ivory in color.
  2. Add the hazelnut praline (sugar and ) followed by the well-smoothed pastry cream.
  3. Mix the three ingredients at room temperature.
  4. Use as needed in final assembly.

Assembly

as needed

Method of Preparation

  1. Once the Choux Pastry is baked, cut it in half and fill with the Pipeable Mango Filling, followed by the Paris-Brest Cream and lastly the Praline and Coffee Emulsion.
  2. Dust the top of the choux with powdered sugar and garnish as desired.