- Place the water, milk, salt, sugar and unsalted butter in a pan and bring to the boil.
- Mix in the sieved flour and cookout on the stove for 2-3 minutes.
- Take off the heat and place into a mixing machine, mix until the heat is out of the base and below 50◦C, gradually add in the eggs.
- Pipe with a star nozzle in circles 5cm diameter, place the craquelin on top and bake at 170 degrees for 20 minutes. Make sure not to open the oven as the choux will collapse.
- Mix all the ingredients together, roll to 2mm thickness
- Cut with two cutters 1 5cm diameter and one with 2cm diameter into a doughnut shape and freeze
- Once frozen place on top of the piped choux and bake
Rose whipped ganache
- 200g whipping cream
- 80g white chocolate
- 3 drops of rose water
- 2 drops of pink food colouring
- Bring the cream to a boil
- Pour over the chocolate in 3 stages
- Add the food colouring and flavouring
- Pour into a container and let cool in the fridge for at least 3 hours.
- Once cooled, whip up until thick and fluffy
- Cut the cooked Paris Brest in half, pipe the whipped ganache in the middle, as well as fresh raspberries. place the top back on and decorate with fresh rose petals.
← Older Post
Newer Post →