Paris-Brest workshop

Service Description

No special equipment is required to make this recipe during the workshop. Techniques covered during the live session: - Preparing choux pastry and piping evenly sized portions - Making traditional homemade praline (roasting and grinding nuts) - Making a light, airy praline mousseline cream - Adding a flowing centre of pure praline - Traditional assembly and finishing techniques - Controlling baking and oven humidity Equipment needed for the live session: - Sheets of baking parchment or silicone baking mats - A powerful food processor (such as a blender or food processor for the praline) - Electric hand mixer or stand mixer with whisk attachment - 3 disposable or reusable piping bags - 1 plain piping nozzle (12 mm) and 1 star nozzle (for the final piping) - Essentials: precision scales, oven, saucepans and rubber spatula or other spatulas Ingredients needed for the live session: - Whole milk - High-quality unsalted butter - Granulated sugar and icing sugar - Fresh eggs - Whole hazelnuts - Whole almonds - T55 or T45 flour - Mineral water - Fine salt - Flaked almonds (for decoration) The recipe sheet, class recording and a summary of all the helpful tips will be sent to you afterwards. Although a recording will be available, your attendance and active participation are required. AOZAN workshops take place remotely, from your own kitchen via your computer. In a small group, you make the recipe together, with Quentin guiding you through each step and adapting to everyone's level and equipment. You will receive the precise ingredient quantities well before the live session so you can prepare in advance. No full refund will be issued if this workshop is cancelled.