UNIGRÁ S.p.A.

Paris Brest

Caravella Gran Nocciola

Difficulty 3
60 Minutes
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Water 200g
Milk 200g
Salt 4g
Margarine 180g
Flour 220g
Eggs 350g
Mascarpone 500g
Gran Nocciola 250g

Method

Patè a Choux

  1. Combine water, milk, salt, sugar, butter in a large pot and bring to boil.

  2. Sift the flour and add it into the boiling mixture.

  3. Mix well and cook for 2 minutes ''Polentino''. ,Transfer the ''Polentino'' in a food processor with pethal tool and mix for 2 minutes to let the dough cool down a little. ,Add the eggs (room temperature) little by little.

  4. Once incorporated transfer the dough in the refrigerator for about 2 hours. ,Dress on Forosil with French tip in a circle shape.

  5. Bake: Fan oven 130°C, for 90 min.

Assembling

  1. Divide the choux in the middle.

  2. Pipe at the base a thin layer of Caravella Gran Nocciola.

  3. Dust on top some hazelnut pcs and than pipe on top the Gran Nocciola cream.

  4. Cover with the half choux and decorate as you like.

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