Traditional Paris-Brest, coffee butter cream

filling
Viking Cruises

Servings: 20
CHOUX PUFF PASTRY:
250 milliliters water
250 milliliters milk
40 grams butter
5 grams sugar
2 1/2 grams salt
300 grams flour
5 pieces egg
-
COFFEE BUTTER CREAM:
320 grams butter, whipped
120 grams powder sugar
8 milliliters vanilla extract
8 grams instant coffee
625 grams qimiq, whipped
-
140 grams strawberries
60 grams blueberries
20 sprigs mint
120 grams raspberries
500 milliliters cream

CHOUX PUFF PASTRY:

Bring the water, milk, butter, salt and sugar to a boil.
Pour the flour over the milk, keep stirring the mixture until a “wet” dough forms, then keep stirring over medium-
low fire for 5 to 6 minutes to “dry” the dough.
Place the mixture in the Kitchenaid and add eggs one by one, waiting for them to incorporate into the dough
before adding the next one.
Place the batter into a pastry bag with a round tip, pipe into a crown and bake by 180* C for around 45
minutes, then let it cool down.
-
COFFEE BUTTER CREAM:
Whip all ingredients to a fluffy butter cream.
-
Assemble as per picture.
Per Serving (excluding unknown items): 283 Calories; 23g Fat (72.0% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber;
116mg Cholesterol; 233mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other
Carbohydrates.