Рет қаралды 251,749
An authentic master, inside one of the most exclusive hotels in Paris, for a super classic of French pastry. Discover Angelo Musa's recipe of the Paris-Brest for the Plaza Athénée.
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INGREDIENTI/INGREDIENTS
20 Paris-Brest
Praliné
Pistacchio di Bronte/Bronte pistachios 250 g
Pistacchio iraniano/Iranian pistachios 250 g
Sale/Salt 1 g
Acqua/Water 52,5 g
Zucchero /Sugar 210 g
Olio di Vinaccioli/Grape seed oil 25 g
Total 787,5 g
Pâte à choux
Acqua/Water 150 g
Latte/Milk 150 g
Burro/Butter 130 g
Sale fino/Fine salt 4,5 g
Zucchero/Sugar 3,5 g
Farina 00/Flour T55. 170 g
Uova/Eggs 300 g
Total 915 g
Mix di pistacchi/Pistachios mix
Pistacchio di Bronte/Bronte pistachios 250 g
Pistacchio iraniano/Iranian pistachios 250 g
Zucchero in grani/Granulated sugar80 g
Total 1100 g
Crème mousseline pistache
Latte/Milk 500 g
Crema/Cream 90 g
Zucchero /Sugar100 g
Tuorli/Egg Yolks 120 g
Maizena 55 g
Pralinato/Praliné 200 g
Pasta di Pistacchio/Pistachio paste 40 g
Burro/Butter 275 g
Pectine 325NH95 6 g
Pistacchio iraniano/Iranian pistachios 50 g
Total 1385 g
See also the recipe for Tarte au citron (lemon meringue) by Angelo Musa • Tarte au citron (merin...
The recipes of the master pastry chefs: • DESSERT
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