The Foodies chef shares his recipe for Paris-Dijon. In fact, Julien Chauvenet makes his own version of the famous Paris-Brest with a combination of praline and blackcurrants.
A super gourmet dessert with the melt-in-the-mouth praline and vivacity of the blackcurrant, a happy marriage! The chef is delighted to use our to make a blackcurrant gel. And yes, crème de cassis is a great ingredient for desserts!
Be warned, this is a demanding dessert. Julien Chauvenet is a pastry chef by trade. He worked in several Michelin-starred restaurants, including Auberge de la Charme, before launching the Foodies adventure in Dijon. He tells us about his multi-step recipe.
To begin with, of course, there’s the choux pastry, followed by a cracker. If you’re in a hurry, you can perhaps omit the cracker. As for the praliné, you have two preparations: the craquant and the mousseline!
For the mousseline, you’ll need to chill it for 4 hours, so don’t forget to plan ahead. Finally, there’s the blackcurrant, with blackcurrant gel and candied berries. Allow a few hours of work before you can enjoy this wonderful cake.
And for those of you from Dijon, you can enjoy this wonderful dessert effortlessly at Foodies! 😉
So much for the recipe!