<img height="1" width="1" src="https://www.facebook.com/tr?id=314314300809381&amp;ev=PageView%20&amp;noscript=1">
Skip to the main content.
Embassy Recipes

Gianduja Paris Brest


Paris brest hero



1. choux paste


200g Water
180g Butter
70g Milk
210g Hard flour
337g Eggs
  Chopped hazelnuts
  Almond slices



- Boil water, butter and milk together
- Add flour and mix until the dough is dry
- Move the dough into the mixing bowl and beat it until warm
- Add the eggs one by one while mixing until well combined
- Pipe the dough on a tray and sprinkle with hazelnuts and almond slices. Bake at 180°C for 15-20 minutes



2. milk pastry chocolate cream


40g Egg yolk
150g Milk
2g Vanilla essence or extract
35g Sugar
13g Corn flour
10g Custard powder
2g Gelatin, bloom with 10g water
80g Embassy Azalea Milk Couverture Chocolate 34%



- Mix egg yolk, a bit of milk, vanilla, and all dry ingredients in a bowl
- Heat the rest of the milk until it simmers. Pour over the egg mixture and keep stirring to prevent scrambling
- Pour the mixture back into the saucepan. Turn on the stove, add the bloomed gelatin, and continue to stir until it thickens and comes to a boil
- Lastly, pour the hot mixture over the white chocolate and blend with a hand blender until smooth



3. mousseline


300g Milk Chocolate Pastry Cream
75g Hazelnut paste
150g Butter



- At room temperature, mix the pastry cream with hazelnut paste
- Whip the butter until soft and light, then mix pastry cream mixture until well combined



4. assembly


Icing sugar as needed



- Cut the choux horizontally into two
- Pipe the mousseline cream on the bottom half of the choux, and cover with the other choux half
- Sift icing sugar on top of the choux


Paris brest bottom-1
Paris brest bottom-4
Paris brest bottom-3
Paris brest bottom-4

Want to Know More About Our Products?

Click the button below to visit our product page

Go to Product Page