Enjoy a modern take on Paris Brest, the Christmas classic made with Mauri's Choux Pastry Mix, mousseline cream and a sprinkling of fresh berries.
| INGREDIENTS | WEIGHT |
|---|---|
| CHOUX PASTRY | |
| Mauri Choux Pastry Mix | 1.000kg |
| Water | 2.000L |
| Canola Oil | 0.350kg |
| MOUSSELINE CREAM | |
| Mauri RAP Custard Mix | 1.000kg |
| Cold water | 2.500L |
| Unsalted Butter (Softened) | 0.900kg |
| Vanilla essence | 1 tsp |
| A Mousseline cream is a custard whipped with butter and is widely used by pastry chefs in France. | |
| It is ideal for decorating and filling cakes, cream puffs, Mille Feuille and other pastries. |
81953 Mauri Choux Pastry Mix 15kg, 16581 RAP Instant Custard Mix 15kg
Makes: 6-7 large round Paris Brest Wreaths (22cm diameter)
Place all ingredients in a bowl.
Using a beater, blend together on low speed for 1 minute. Scrape down.
Mix on medium speed for 5 minutes, then remove mixture from bowl.
Mix on Using a piping bag fitted with a star nozzle, pipe large 25cm rings onto a baking tray lined with non-stick baking paper.low speed for 1 minute. Scrape down.
Lightly sprinkle the tops of each choux ring with flaked almonds.
Bake at 180°C for 25 minutes. The finished choux should be golden and crisp.
Add cold tap water and RAP Custard Mix to a bowl.
Blend on low speed for 1 minute and scrape down.
With a whisk, mix for 5 minutes on high speed.
Leave to stand for 1015 minutes prior to use.
In another bowl whisk on high speed the softened butter until it is light and airy.
Gradually add the custard to the whipped butter little by little. In between adding the custard, whip the mixture to combine on medium speed.
Once all the custard and butter has been combined, finish whisking the mixture on top speed until firm peaks appear.
Using a serrated knife cut the Paris Brest (choux ring) in half.
Using a piping bag fitted with a star nozzle, pipe in a decorative pattern the mousseline mixture around the bottom half of the Paris Brest ring.
With a selection of fresh berries, delicately place small pieces on top of the mousseline cream.
Finish by placing the top choux ring over of fruit and finish with a light dusting of icing sugar.
