Recipe Paris–Brest

Ingredients

Method

  1. Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down.

  2. Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.

  3. Pipe into desired round shapes onto a lightly greased baking tray.

  4. Sprinkle with flaked almonds.

  5. Bake at 200°C for 15-18 minutes.

  6. Once baked allow to cool and slice in half

  7. Whip the Macphie Mactop® Traditional on a medium-high speed for 3-5 minutes until it reaches 3 times its volume.

  8. Mix in the praline paste to taste and place into a piping bag with a star nozzle.

  9. Pipe and fill the bottom layer of choux and add the lid.

  10. Dust with Macphie Sweet Snow®.

Products used