Paris-Brest shortbread

Paris-Brest shortbread

Desty Brami & Bruno Ciret
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Expert
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1h40
9
Videos
The iconic praline Paris-Brest, revisited with delicious hazelnut shortbread and soft choux pastry.
Paris-Brest shortbread
Completion time
Preparation
1h40
Baking
1h30
Resting
1h
Techniques taught
  • Rolling out sweet pastry dough
  • Cutting sweet pastry dough
  • Using the 'rub in' method (sablage)
  • Sabler a dough by hand
  • Making a sweet pastry dough by hand
  • Piping with a tip
  • Filling a piping bag
  • Baking choux pastry
  • Making a panade
  • Making choux pastry
  • Filling a piping bag
  • Flour a work surface
  • Baking choux pastry
  • Pressure baking choux pastry dough
  • Roasting dried fruit in the oven
  • Scraping a vanilla pod
  • Cooking a cream
  • Pasteurizing a mixture
  • Making a pastry cream
  • Filling a piping bag
  • Mixing a preparation in a food processor
  • Making praline
  • Preparing a powder using a blender
  • Thinning a mix
  • Thinning a cream
  • Whipping a preparation with hot syrup
  • Make a mousseline cream
  • Piping with a tip
  • Using a piping bag
  • Filling a piece of choux pastry
  • Assembling a dessert
  • Crushing dried fruit
  • Decorating using a piping bag (without tip)
  • Decorating using a piping bag
  • Using a piping bag
  • Decorating with confectioner's sugar
Discover the first step of this course for free

Step 1 : Hazelnut sweet pastry dough

Desty Brami & Bruno Ciret
Desty Brami & Bruno Ciret
Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech
Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech

Step 2 : Choux pastry dough

Step 3 : Special assembly & baking the doughs

Step 4 : Almond & hazelnut roasting

Step 5 : Pastry cream

Step 6 : Caramel powder , almond & hazelnut praline

Step 7 : Praline mousseline cream

Step 8 : Paris-brest shortbread final assembly

Step 9 : Decoration

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