Paris Brest

Heat the water, sugar, salt, and butter for about 4 minutes at 600 watts (MicroCook 1 l pitcher, lid in open position). The liquid must boil.

Immediately add the flour all at once, then mix vigorously with the silicone spatula to get a homogeneous dough that pulls away from the sides.

Add the eggs one at a time, mixing well between each to get a homogeneous dough before adding the next.

Mix vigorously to obtain a smooth and homogeneous dough.

Form 9 crowns (Piping bag and fluted nozzle) on the Multiflex baking sheet placed on the cold oven rack. 

Slightly flatten the top with a fork dipped in the egg wash, sprinkle with praline chips, and bake for about 35 minutes in the preheated fan oven, Th 6/7 or 200°C.

Let cool. 

Put the chocolate pieces to melt for about 2 minutes at 360 watts (Clean MicroCook 1 l pitcher).

Let rest for 2 minutes before mixing and gently folding in the whipped cream whipped to stiff peaks (Duochef, speed 1).

Cut the cooled crowns in half horizontally, fill them with mousse (Clean piping bag and fluted nozzle), then sprinkle with powdered sugar.