Recipe Paris–Brest
Ingredients
- 1kg Macphie Choutex
- 1650g water
- Flaked almonds
- Macphie Mactop® Traditional
- Praline paste
- Macphie Sweet Snow®
Method
Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down.
Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.
Pipe into desired round shapes onto a lightly greased baking tray.
Sprinkle with flaked almonds.
Bake at 200°C for 15-18 minutes.
Once baked allow to cool and slice in half
Whip the Macphie Mactop® Traditional on a medium-high speed for 3-5 minutes until it reaches 3 times its volume.
Mix in the praline paste to taste and place into a piping bag with a star nozzle.
Pipe and fill the bottom layer of choux and add the lid.
Dust with Macphie Sweet Snow®.
