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Individual Paris-Brest
Individual versions of the classic French pastry: rings of choux pastry baked with crunchy praline chips, split and filled with a praline chocolate mousse. The MicroCook Pitcher 1 l boils the water and butter for the choux and later melts the chocolate, so no saucepan is needed.
- Total time
- 112 min
- Prep
- 40 min
- Cook
- 42 min
- Rest
- 30 min
Ingredients
Method
Heat the oven to 200 °C (400 °F), fan setting. Put the water, sugar, salt and butter in the Tupperware MicroCook Pitcher 1 l with the lid in the open position and microwave for about 4 minutes at 600 W, until boiling.
Tip in all the flour at once and beat hard with the Tupperware Silicone Spatula until the dough is smooth and comes away from the sides.
Beat in the eggs one at a time, making sure the dough is smooth before adding the next, then beat until glossy.
Using a piping bag with a fluted nozzle, pipe 9 rings onto the Tupperware Silicone Baking Sheet set on the cold oven rack. Flatten the tops lightly with a fork dipped in the glaze and sprinkle with the praline chips.
Bake for about 35 minutes, then leave to cool.
Melt the praline chocolate in pieces in the clean pitcher for about 2 minutes at 360 W. Leave for 2 minutes, then stir.
Whip the cold cream to firm peaks with the Tupperware DuoChef on speed 1 and fold it gently into the chocolate.
Split the cooled rings in half horizontally, pipe the mousse onto the bases with the clean piping bag, replace the tops and dust with icing sugar.
