Paris Brest 2.0
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/paris-brest2.0_enoc_.jpg)
Choux pastry chips
ingredients | preparation |
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|
Boil |
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Pour and thicken with |
|
Add |
Spread out thinly between 2 Silpat mats.
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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. |