FRIJE

Name: SUGAR-FREE AND LOW GI PARIS BREST
Prep time: 30 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 60 g of whole wheat flour (T150); 60 g of hulled barley flour; 1 pinch of salt; 60 g of butter; 3 egg; 1 pinch of sliced almond; 250 g of coconut milk; 20 g of birch sugar or xylitol; 10 g of hulled barley flour; 2 egg yolk; 60 g of 70% dark chocolate; 60 g of dark baking chocolate; 40 g of butter

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SUGAR-FREE AND LOW GI PARIS BREST

Low GI

Course: Dessert

Preparation time: 30 minutes

Cooking time: 30 minutes

Rest time: 180 minutes

Instructions

1. ❤CHOUX PASTRY
2. In a saucepan or a stand mixer, melt the butter with 210g of water over medium heat (6 minutes at 90°C, speed 3).
3. Still on the heat, add the salt and the flours all at once and continue to mix with a wooden spoon (or 2 minutes at speed 6 without heating in the stand mixer). The dough will be slightly dense, which is normal.
4. Off the heat, add the beaten eggs one by one while continuing to mix (3 minutes, speed 6).
5. 4⃣ On a baking sheet lined with a non-stick mat/paper, pipe the dough into 2 side-by-side circles and 1 on top. Sprinkle with almonds. Bake at 180°C for 35 minutes (convection heat).
6. ❤CHOCOLATE PASTRY CREAM
7. Heat the milk in a saucepan.
8. In a bowl, mix the flour with the sugar, then add the egg yolks. Add this mixture to the saucepan with the milk and whisk over medium heat until the mixture thickens.
9. Off the heat, add the chocolate pieces and butter and let them melt.
Cool in the fridge for 3 hours or in the freezer for 1 hour and 30 minutes.
10. Assembly: Cut the Crown in half and fill with the pastry cream. Close it back up.