Recipe name
Status
Servings
Dietary Info
Servings
Paris Brest
Status
Current
Dietary Info
For dietary information, please refer to the allergens tablet.
About the dish
A baked ring of choux pastry filled with a sour cherry compote, a pistachio & white chocolate ganache topped with salted caramel sauce, freeze dried raspberries and crushed pistachios served with a warm chocolate sauce
MEP
Fork & Dessert Spoon
Ingredients
1 each Paris Brest
30g Cherry compote DK
100g Pistachio ganache DK
3g Salted caramel sauce DK
3g Crushed pistachios
1 pinch Dried raspberries
40g Chocolate sauce DK
Video
Recommendations
DRINKS
Chateau Laulerie
We need a wine with enough sweetness to balance this dish, so a Chateau Laulerie dessert wine is a decadent but appropriate choice.
Ginger Beer
The earthy, spiced notes in the drink will complement the richness of the pistachio and white chocolate ganache, while the carbonation helps to cleanse the palate after each indulgent bite. Additionally, the slight tanginess of ginger beer provides a refreshing contrast to the sweetness of the dessert.
Invented in 1910 by the pastry chef Louis Durand, Paris-Brest was named for a bike race that runs between Paris and the port city of Brest, in northwest France. It was even designed to resemble a bike wheel, with its ring of pâte à choux, or cream puff dough, split horizontally and filled with a praline mousseline.
