Paris–Brest cream puffs
Pure indulgence awaits with our recipe based around choux pastry cream puffs. Create your culinary masterpiece – choux pastry rings enriched with hazelnut mousse and lush Ovomaltine Crunchy Cream. This is one dessert where taste and texture come together in perfect harmony. Try it now!
|sheets of gelatine
|white couverture chocolate, 37%
|Ovomaltine Crunchy Cream
Bring the water, milk, butter, salt and sugar to the boil in a pan.
Remove from the heat and add the flour.
Return the pan to the stove and stir constantly with the wooden spoon until the mixture forms a soft ball that comes away cleanly from the sides of the pan.
Cool and gradually stir in the whole egg.
Using a no. 18 nozzle, pipe 7-cm rings onto a baking sheet.
Sprinkle over the chopped hazelnuts.
Bake at 165°C for 35–40 minutes.
Scrape out the vanilla pods, place in a pan, add the cream and bring to the boil.
Add the soaked gelatine and the couverture chocolate.
Let it melt, then add the remaining cream and mix everything together.
Chill for at least 3 hours, then whip until it reaches the desired consistency.
If necessary, warm up the Ovo Crunchy Cream a little to make it softer, then stir in.
Spread the mousse using a piping bag with a plain nozzle.