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Paris-Brest shortbread
The iconic praline Paris-Brest, revisited with delicious hazelnut shortbread and soft choux pastry.
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Hazelnut sweet pastry dough
Techniques covered
- Using the "rub in" method (sablage)
- Cutting sweet pastry dough
- Sanding a dough by hand
- Making a sweet pastry dough by hand
- Sifting powders
- Rolling out sweet pastry dough
- Filling a piping bag
- Baking choux pastry
- Piping with a tip
- Making a panade
- Making choux pastry
- Pressure baking choux pastry dough
- Flour a work surface
- Roasting dried fruit in the oven
- Pasteurizing a mixture
- Making a pastry cream
- Scraping a vanilla pod
- Cooking a cream
- Making praline
- Preparing a powder using a blender
- Mixing a preparation in a food processor
- Whipping a preparation with hot syrup
- Make a mousseline cream
- Thinning a cream
- Thinning a mix
- Lining a tall ring
- Crushing dried fruit
- Assembling a dessert
- Using a piping bag
- Assembling a Paris-Brest
- Filling a piece of choux pastry
- Decorating using a piping bag
- Decorating with confectioner's sugar
- Decorating using a piping bag (without tip)
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