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Paris-Brest wheels



Paris-Brest wheels

This classic French choux pastry has been given a Thai twist with the addition of mango, holy basil and peanuts.

For this recipe you will need a piping bag fitted with a large plain nozzle.



For the choux wheels

  • pinch sugar
  • pinch salt
  • 55g/2oz unsalted butter, cubed
  • 115g/4oz strong bread flour
  • 4 free-range eggs, 1 beaten for glazing
  • 50g/1¾oz peanuts, roughly chopped
  • 1 ripe mango, stone removed, peeled and flesh cubed
  • 1 small bunch holy basil, leaves finely chopped

For the honeycomb

  • 100g/3½oz caster sugar
  • 1 tbsp honey
  • 2 tsp bicarbonate of soda

For the praline

  • 50g/1¾oz peanuts
  • 200g/7oz caster sugar

For the cream

  • 600ml/20fl oz double cream
  • vanilla bean paste, to taste
Paris-Brest wheels

Paris-Brest wheels

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