Chocolate Paris-Brest Dessert Made with AERO®
This Paris-Brest Dessert made with AERO® Chocolate redefines a classic French pastry and it gives it a contemporary twist.
This dessert recipe showcases the rich flavour of AERO® chocolate in a choux pastry ring, baked to achieve a perfect balance of lightness and structure.
Inside, the AERO® Chocolate cream, created by folding whipped cream with melted AERO® Chocolate Mix-ins, delivering a filling that complements the pastry's texture. This creation also serves as a striking visual centrepiece for any dessert display.
The choux pastry is an ideal addition to upscale restaurant menus, catering events, and patisserie showcases, particularly during the spring and summer seasons when lighter desserts are in demand. Its airy texture and rich chocolate flavour make it a perfect choice for outdoor dining experiences, garden parties, and festive celebrations.
This pastry adds a touch of sophistication to any dessert offering, making it suitable for both casual and formal occasions. Discover the full recipe below and elevate your dessert selection.
- 120g unsalted butter, cubed
- 300ml water
- 150g plain flour
- 4 medium eggs
- 20g apricot jam, melted
- 10g AERO® Chocolate Mix-in
- 5g freeze dried raspberries
- 5g roasted hazelnuts
-
1Prepare the Choux Pastry: In a saucepan, combine water and butter. Heat gently until the mixture reaches a simmer and gradually add the flour, stirring continuously until a cohesive dough forms. Cook the dough gently for approximately 4 minutes to dry it out slightly.
-
2Allow the dough to cool slightly before adding the eggs. Beat in the eggs one at a time until the mixture is smooth and glossy.
-
3Transfer the choux pastry to a piping bag. Pipe even rounds onto a lined baking tray.
-
4Cover the bowl with cling film and allow the dough to rise in a warm place for 1 hour, or until doubled in size.
-
5Preheat the oven to 200°C (392°F). Bake the choux buns for 10 minutes. After 10 minutes, reduce the oven temperature to 160°C (320°F) and continue baking for an additional 25 minutes, or until the buns are golden brown and crisp.
-
6Assemble: In a mixing bowl, whip the cream, ricotta, and icing sugar together until soft peaks form and gently fold in the melted AERO® Chocolate until fully incorporated. Spoon the mixture into a clean piping bag.
-
7Once the choux buns are cooled, slice them in half horizontally. Pipe the Aero filling generously into the bottom half of each bun and replace the tops of the buns and brush the surface with jam.
-
8Finish by sprinkling over additional melted AERO® Chocolate, fresh raspberries, and chopped hazelnuts.
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
1239 kJ 298 kcal |
1367 kJ 329 kcal |
2000 kcal |
16% |
|
Fat |
21.8g |
24.0g |
70 |
34% |
|
of which: saturates |
12.8g |
14.2g |
20 |
71% |
|
Carbohydrate |
18.6g |
20.6g |
260 |
8% |
|
of which: sugars |
8.0g |
8.9g |
90 |
10% |
|
Fibre |
1.4g |
1.6g |
- |
- |
|
Protein |
6.2g |
6.9g |
50 |
14% |
|
Salt |
0.14g |
0.15g |
6 |
3% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1367 kJ 329 kcal |
24.0 g | 14.2 g | 8.9 g | 0.15 g |
| 16%* | 34%* | 71%* | 10%* | 3%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
Paris-Brest Dessert FAQs
Pastéis de Nata Made with MILKYBAR®
Pancake Gâteau (Crêpe Cake) Made with KITKAT®
Millionaire Cheesecake Made with ROLO®
White Chocolate and Raspberry Jam Profiteroles Made with MILKYBAR®
Fudge Made with SMARTIES®
Chocolate Buttermilk Muffins Made with KITKAT®
