Choux pastry finishing ideas: chocolate and cherry brest

The  Staff Canteen

So what we going to do today we’re going to finish some of the pastry cases that we have, so we have the Paris-Brest, éclairs, choux bun or profiteroles, you can just finish them as profiteroles, fill them with cream and pour hot chocolate sauce over them, or you could just take the éclair and split it as normal and fill it.

We’re going to finish them slightly differently, if you take them, just on the angle minding your fingers, if you turn the brest itself rather than just trying to cut through and it gives it a nice level knife line, we have some cherry compote which we place at the base so that just goes in and that’s just a mix of cherry’s, sugar a tiny bit of sugar and some cherry puree, then we add a little bit of cherry compote for our pastry cream, so generic pastry cream again that just goes in, then we add crème diplomate so again made of the bass of vanilla pastry cream with the addition of a slight amount of sugar and the cream itself.

So what we do then is we then go in with the cream the chocolate cream and we’re just going to part this slightly more decoratively, so just trying to keep it all within the boundary of the Choux Casa itself, fairly quick and remember we’re going to reset this chocolate cream anyway and we’ll just dress these lids slightly, so we’ll just place these little bulbs on the one side, we’ll just dress the one side, so a couple bulbs of the vanilla and a couple bulbs of the cherry compote or the cherry pastry cream, take some cherry’s and place them on top of your Paris-brest, all very quick and what we have is a little bit of the cresses, short and sweet if you were going to do an afternoon pastry and you could put it on last minute, nothing too much, it adds a bit of freshness to the dish to look at and if you can get those little flowers make sure there the editable variety and not just some you bought from your garden centre, just again not too much. To finish one of our little logos that we have and here we have our Paris-brest made with our Choux pastry.

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The  Staff Canteen

The Staff Canteen

Editor 6th April 2017

Choux pastry finishing ideas: chocolate and cherry brest