Fresh Fruit Paris-Brest
Choux and Cream — a Bakels recipe in 2 components. Uses Bakels Instant Cream Powder (10 × 700 g).
- mixing time (choux, high speed)
- 5-6 min
- baking temperature (choux)
- 225 °C
- baking time (choux)
- 20-25 min
- whipping time (cream)
- 3-4 min
Ingredients
Choux
| Ingredient | Quantity |
|---|---|
| Choux Paste Mix | 0.600 kg |
| Egg | 0.800 kg |
| Warm water (60-70°C) | 0.600 kg |
Cream
| Ingredient | Quantity |
|---|---|
| Bakels Instant Cream Powder (10 × 700 g) | 0.200 kg |
| Chilled water | 0.250 kg |
Method
- Choux
Add the Bakels Choux Paste Mix and water into a mixing bowl fitted with a beater.
- Choux
Mix together on low speed.
- Choux
Slowly add the egg until blended.
- Choux
Scrape down.
- Choux
Mix for 5-6 minutes on high speed, until smooth batter is obtained.
- Choux
On a silicone paper lined tray, pipe a thick ring in a single motion.
- Choux
Bake at 225°C for 20-25 minutes.
- Cream
Whisk the chilled water and Bakels Instant Cream for 3-4 minutes.
Finishing: Cut the Paris-Brest in half and pipe cream rosettes along the base of one-half.
Finishing: Prepare a selection of desired mixed fruit and place on top of the cream.
Finishing: Before placing the top of the Paris-Brest on, spin with white chocolate and dust with icing sugar.
Finishing: Once the chocolate has set, place the top half on top of the cream and fruit and spin with Bakels White Chocolate Fudgice to finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.