PARIS–BREST

cooking

Choux pastry wheels

• Combine water, salt, GRANDPRO Croissant margarine in a saucepan and bring to a boil.
• Add the flour, remove from heat and mix well.
• Put on the stove and cook until the dough is elastic, and thin crust appears on the bottom of a saucepan.
• Remove from heat, cool the dough to 50 °C, put it into a mixing bowl and add the eggs in several stages, mixing well each time. The dough should be creamy.
• Chill the dough in the refrigerator.
• Pipe dough rings (40 g each), sprinkle with flaked almonds.
• Bake (without convection) at 170 °C for 30 minutes.

Vanilla custard

• Mix the caster sugar, vanilla paste, and eggs in a mixing bowl with a whisk, but do not beat.
• Add the flour and mix until smooth.
• In a saucepan, combine the resulting mixture with the hot milk and, stirring with a whisk, cook the custard until thick.
• Cool it to 50 °C.
• Add GRANDPRO Cream margarine (softened at room temperature) to the custard, beat with an immersion blender and refrigerate until completely chilled (stabilized).
• Lightly beat the stabilized custard in a mixer and put it into a pastry bag. (You may add the vanilla paste either when cooking the custard or when whipping the already stabilized one.)

Assembling the dessert

• Cut the custard wheel lengthwise and fill it with the vanilla custard.
• Garnish with candied berries and edible gold.
• Dust with powdered sugar (if desired).