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Sam Muir-Eatock posted an update
Hello! The other day I tried making a Paris-Brest with praline crème mousseline. But it didn’t quite work out because I opened the oven a minute too early, which caused the choux pastry to collapse and deflate just before coming out of the oven. Instead of throwing it away, I just cut it down the middle and used the two thin pieces as the top and bottom.
But since I’d only used half the filling, I thought I’d try piping the exact same shape—why not make some profiteroles? And I think the profiteroles turned out great! They were light, airy, and puffy. I’d also add that the creamy praline gave them a nice sweet touch.
Hello! The other day I tried making a Paris-brest with Praline Crème Mousseline. But it didn’t necesarilly work out because I opened th oven a minute to eary which caused the Choux Pastry to colapse and deflate just before coming out of the oven. Instead of throwing it away I just cut it down th middle Used the two thin parts as top and bottom.
But as I had only used half of the filling I thought of instead doing the exact same piping shape, why dont i try making some profiteroles, and I belive that the profiteroles came out great!, they were light, airy and puffy. I can also add that the texture of the creamy Praline gave them a nice sweet touch.
Translated from Spanish
Dvora Chmelevsky1 Comment-
Level:
Scoolinary Team
Hey Sam! Great recovery and smart use of the pastry. The profiteroles look well risen, light, and evenly browned, while the praline mousseline adds a rich finish. Next time, let the Paris-Brest dry fully before opening the oven. What would you refine first? 👏
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