Mini Paris-Brest with cocoa and chocolate cream
- Vegetarian
- Energy Kcal 557
- Carbohydrates g 41.8
- of which sugars g 25.8
- Protein g 11.7
- Fats g 38.1
- of which saturated fat g 19.05
- Fiber g 2
- Cholesterol mg 314
- Sodium mg 93
- Difficulty: Average
- Prep time: 25 min
- Cook time: 45 min
- Makes: 4 pieces
- Cost: Average
PRESENTATION
Mini Paris-Brest al cacao—sounds fancy, right? Well, it's one of those dolci francesi that just pulls you in with its history and look. Seriously, it’s hard not to notice it. Originating back in 1891, this delightful dessert was crafted to celebrate the iconic Paris-Brest-Paris bicycle race. Really, the circular, wheel-like shape is a neat nod to the race itself. And when they're mini, they're just adorable. Pretty much, each one is a ring of cocoa-flavored choux pastry, giving you that subtle chocolate hint from the first bite. And the crispiness? Perfect shell for the creamy filling.
Take a bite, and you'll get a great blend of textures and flavors. That outer shell? It's light and crunchy. Inside, though, there's this thick crema al cioccolato. It’s super, super velvety—boosted by whipped cream for extra smoothness and softness. Not just pretty to look at, these desserts are packed with intense chocolate flavor. If you love dessert al cioccolato, these are for you. Honestly, whether you're at a fancy French pâtisserie or a cozy family gathering, people just love them. And here's the thing: it's not just another cream puff or éclair. The Paris-Brest brings a sense of celebration to any occasion. For real.
In this mini form, you can savor that mix of soft cream and crispy pastry in just a few bites. Looking for a taste of classic French pastry with a twist? These minis are the way to go. Each one pays homage to French pastry tradition while offering a sweet reward. And look, they're a beautiful example of how a simple dessert can capture a grand celebration, making them a great treat for any chocolate lover. Super tasty.
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INGREDIENTS
- Ingredients for the dough of 4 mini Paris-Brest
- Water ½ cup (100 g)
- Type 00 flour 8 ¾ tbsp (70 g)
- Unsweetened cocoa powder 1 tsp
- Butter 3 ½ tbsp (50 g)
- Eggs 2 - (medium)
- Fine salt to taste
- Sugar 1.6 tbsp (20 g)
- Almond slices 1.1 oz (30 g)
- for the chocolate cream
- Dark chocolate 1.4 oz (40 g) - (chopped)
- Whole milk ¾ cup (165 g)
- Egg yolks 2
- Sugar 9 ½ tbsp (40 g)
- Cornstarch 0.7 tbsp (10 g)
- Butter 1 ½ tbsp (20 g)
- Fresh liquid cream ¾ cup (180 g)
How to prepare Mini Paris-Brest with cocoa and chocolate cream
To make the mini Paris-Brest with cocoa and chocolate cream, start with the cream: pour the milk into a saucepan 1 and bring it to a boil, then turn off the heat. In a separate bowl, add the egg yolks 2 and powdered sugar 3,
whisk them together and then add the sifted cornstarch 4 and mix to combine thoroughly. Add a couple of tablespoons of hot milk to the mixture 5 to temper it 6
then pour everything into the pot with the milk 7. Add the butter and chopped dark chocolate 8, bring the mixture back to the heat and allow it to thicken over low heat, stirring continuously. Transfer the cream to a baking dish 9,
cover with plastic wrap in contact with the surface 10, let it cool, and then transfer it to the fridge to set. Proceed to prepare the choux pastry: sift the flour 11 and unsweetened cocoa powder 12 into a bowl.
In a saucepan, pour the water 13 and bring it to a boil over low heat, add the butter in pieces 14, the dry ingredients 15
stir gently with a wooden spoon 16 until a film forms on the bottom and a smooth, firm mixture that detaches from the sides is formed. Transfer the dough to a stand mixer equipped with a paddle attachment 17, turn on the machine, and incorporate one egg at a time 18, waiting to add the next one if the previous one hasn't been absorbed.
Continue working until the dough is firm and stable 19. Transfer the choux pastry into a piping bag fitted with a plain 0.6 to 0.8-inch diameter tip, pipe the dough onto a baking sheet lined with parchment paper to form 4 rings with a diameter of 3-3.5 inches 20. Dust the rings with granulated sugar 21
and a few almond flakes 22. Bake the mini Paris-Brest in a preheated oven at 375°F in fan mode for 35 minutes, keeping the oven closed for the first 5 minutes and for the remaining 30 minutes 'ajar', i.e., with the door slightly open to allow moisture to escape. Once baked, remove them from the oven 23 and let them cool. Meanwhile, retrieve the chocolate cream, separately pour the fresh liquid cream into a bowl 24
whip it with the beaters 25, then fold the whipped cream into the chocolate cream 26, mixing from top to bottom to avoid deflating it. Transfer the obtained cream into a piping bag with a star tip. Cut the mini Paris-Brest in half, fill them with the chocolate cream 27. Your delicious mini Paris-Brest are ready to be enjoyed.