Paris Brest 2.0
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/5b0e3f724ad5825457c1be908aaa549c.jpg?itok=BZ5eXfnZ)
Choux pastry chips
ingredients | preparation |
---|---|
|
Boil |
|
Pour and thicken with |
|
Add |
Spread out thinly between 2 Silpat mats.
|
Crunchy Ghana shortbread (for the bottom pistol)
ingredients | preparation |
---|---|
|
Mix |
Bake at 160°C on a Fiberpain mat. |
|
|
Add |
Use at 24°C. |
Praliné Piémont 55% Ghana filling (top pistol)
ingredients | preparation |
---|---|
|
Mix |
Spread at 24°C. |
Barcode decoration
In an Elegant Pistol mold add pieces of Scotch tape of various widths on half of the surface of the pistol in order to form a barcode. |
Assembly
Place the choux pastry chips on the crunchy Ghana hazelnut shortbread and assemble both pistoles. |