Utensils
- a drummer
- baba molds
- a piping bag
1. Choux pastry
Make choux pastry. Poach it in individual baba molds. Place in the freezer for at least 4 hours. Remove from the mould and let come to temperature. Spray with a neutral oil. Sprinkle with ground almonds.
2. Cooking
Bake at 130°C for an hour, then 160°C for 30 minutes. After completely cooling, cut off the hats of the Paris Brest, place a string of Pesto on the bottoms. Poaching cream cheese. Place the tomato pearls and mozzarella balls previously brushed with pesto. As a topping, place the minced chicken and the grass shoots. Place the caps and finish with a caper placed in the center of each Paris Brest.
TIP: Can be cooked in small terrines for a Catering or Lunch Box offer.
Available with the Antipasti range and the other references in the L’Autentico range.
