Paris Brest Hazelnut

CHOUX – ECLAIR EXTRA

MATERIALS

• 1400 g. Water
• 1000 g. CHOUX ECLAIR EXTRA
• 200 g sunflower oil

EXECUTION

1. Add the ingredients together to the mixer and mix on medium speed with the paddle attachment until smooth.
2. Cut out circles with a pastry bag and a #10 straight piping bag to the size of your choice.
3. Sprinkle with almond buddy.
4. Bake in a preheated oven at 200°C for about 30 minutes with the timer closed.
5. Open the timber and bake for another 5-10 minutes depending on the size.

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ICE VANILLA FILLING / CHOCOLATE HAZELNUT FLAVOUR

MATERIALS

• 1000 g. ICE VANILLA FILLING
• 2000-2200 g. 35% cream – Vegetable cream
• 130 g. CHOCOLATE HAZELNUT FLAVOUR FOODSTUFF

EXECUTION

1. Beat the cream mixture in an electric mixer with the whisk attachment at high speed until it thickens and becomes fluffy.

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MONDAY

1. Put the cream in a pastry bag with a piping bag.
2. Cut the Paris Brest in half.
3. Fill with the hazelnut cream and then put the lid on.
4. Sprinkle with icing sugar.