Paris-Brest shortbread

Paris-Brest shortbread

Desty Brami & Bruno Ciret
Difficulty Icon
Expert
Recipe Time Icon
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

Desty Brami & Bruno Ciret

Desty Brami & Bruno Ciret

Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech
Desty Brami is the executive pastry chef of the Château de Ferrières, a gastronomy trade school.

Desty has worked in the greatest Parisian palaces pastry shops, such as the Plaza Athénée or the George V, where he developed his sense of technical excellence.
What characterizes the pastries he makes today is the combination of gastronomy and precision. He offers classic pastries which attest a great deal of precision and generosity.

Bruno Ciret is a pastry chef and teacher at the Royal Mansour Marrakech school, following a long tenure working for the prestigious FERRANDI Paris hotel school.

Bruno is one of the authors of the brilliant FERRANDI Paris Pastry Book.
Bruno Ciret is passionate about pastry, but above all he loves teaching. He is patient, an excellent pedagogue and shows a great mastery of bakery techniques.

Desty and Bruno together offer highly educational master classes, full of technical tips worthy of the best gastronomic schools in France!

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