Paris-Brest shortbread

Paris-Brest shortbread

Desty Brami & Bruno Ciret
Difficulty level icon
Expert
Completion time icon
1h40
9
Videos
The iconic praline Paris-Brest, revisited with delicious hazelnut shortbread and soft choux pastry.
Paris-Brest shortbread
Total completion time
Completion time
1h40
Cooking time
1h30
Rest period
1 hour
Techniques taught
  • Using a piping bag
  • Sifting powders
  • Roasting dried fruit in the oven
  • Filling a piping bag
  • Sabler a dough by hand
  • Making a sweet pastry dough by hand
  • Preparing a powder using a blender
  • Making a panade
  • Making choux pastry
  • Making a pastry cream
  • Make a mousseline cream
  • Using the rub in method (sablage)
  • Making praline
  • Pasteurizing a mixture
  • Piping with a tip
  • Whipping a preparation with hot syrup
  • Assembling a dessert
  • Assembling a Paris-Brest
  • Mixing a preparation in a food processor
  • Scraping a vanilla pod
  • Filling a piece of choux pastry
  • Lining a tall ring
  • Flour a work surface
  • Cutting sweet pastry dough
  • Thinning a mix
  • Thinning a cream
  • Decorating using a piping bag
  • Decorating using a piping bag (without tip)
  • Decorating with confectioner's sugar
  • Cooking a cream
  • Pressure baking choux pastry dough
  • Baking choux pastry
  • Crushing dried fruit
  • Rolling out sweet pastry dough

Check out the first segment of this course for free

Étape 1 : Hazelnut sweet pastry dough

Desty Brami & Bruno Ciret
Desty Brami & Bruno Ciret
Pastry Chefs et Château de Ferrières / Instructor - Royal Mansour, Marrakech
Pastry Chefs et Château de Ferrières / Instructor - Royal Mansour, Marrakech

Étape 2 : Choux pastry dough

Étape 3 : Special assembly & baking the doughs

Étape 4 : Almond & hazelnut roasting

Step 5: Custard cream

Étape 6 : Caramel powder , almond & hazelnut praline

Étape 7 : Praline mousseline cream

Étape 8 : Paris-brest shortbread final assembly

Step 9: Decoration

Desty Brami & Bruno CiretDesty Brami & Bruno Ciret

Desty Brami & Bruno Ciret

Pastry Chefs et Château de Ferrières / Instructor - Royal Mansour, Marrakech
Desty Brami is the executive pastry chef of the Château de Ferrières, a gastronomy trade school.

Desty has worked in the greatest Parisian palaces pastry shops, such as the Plaza Athénée or the George V, where he developed his sense of technical excellence.
What characterizes the pastries he makes today is the combination of gastronomy and precision. He offers classic pastries which attest a great deal of precision and generosity.

Bruno Ciret is a pastry chef and teacher at the Royal Mansour Marrakech school, following a long tenure working for the prestigious FERRANDI Paris hotel school.

Bruno is one of the authors of the brilliant FERRANDI Paris Pastry Book.
Bruno Ciret is passionate about pastry, but above all he loves teaching. He is patient, an excellent pedagogue and shows a great mastery of bakery techniques.

Desty and Bruno together offer highly educational master classes, full of technical tips worthy of the best gastronomic schools in France!

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