CHOCOLATE AND RASPBERRY PARIS-BREST

Ingredients

Choux pastry:
130 g / 4½ oz water
70 g / 2½ oz milk
85 g / 3 oz butter
4 g / 1/7 oz sugar
2 g / 1/14 oz salt
115 g / 4 oz flour
140 g / 5 oz egg
Dark chocolate Chantilly cream:
435 g / 15¼ oz milk
1 g / 1/30 oz vanilla
110 g / 3¾ oz sugar
65 g / 2¼ oz egg yolk
18 g / 2/3 oz rice starch
1 g / 1/30 oz salt
175 g / 6¼ oz Zaini dark chocolat
Decoration:
Raspberries
Almond flakes
Powdered sugar

Difficulty: hard

Preparation: 65 min

Pers.: 10

Directions

Protip

It is essential to leave the Chantilly cream to stand for an hour in the fridge. Only this way will you get perfect consistency. During the final filling, instead of raspberries, you can use currants or strawberries, and serve the dessert with whipped cream.

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