Paris-Brest

Bonjour & Bienvenue

Welcome soon to Aten-Te Aute’s virtual kitchen ❤️ we are so happy to host you!

Before the class, choose a confortable area in your kitchen were you can work smoothly and have a good internet connection to enjoy the activity.

A good idea is to set up your working station 15 minutes before the class; please scroll down to find the list of ingredients & equipment you will need to have on hand

SHOPPING LIST

Pâte à choux: 

• 40g or 1/3 cup all purpose(T45 or T55) or gluten free flour for pastry

• 35g or 1/4 cup water

• 35g or 1/4 cup milk (dairy or plant based milk)

• 30g or 2,5 tbsp unsalted butter 

• 1 egg

Topping

• 20g or 1/4 cup almond flakes

Crème mousseline au Pralinée

• 200g or 1 cup milk (dairy or plant based milk)

• 60g or 1/4 cup sugar

• 50g or 1/2 cup Praliné paste if you cannot find it you may used any type of nuts paste (caramelized preferable)

• 25g or 2 tbsp butter cold

• 20g or 2,5 tbsp maizena (corn starch)

• 3 egg yolks

Equipment

• medium sauce pan 

• wooden spatula

• stove

• baking tray 

• parchment paper / silicon mat 

• whisk

• 2 pipping bags

• pastry tip/nozzle star type 14mm

• pastry tip/nozzle star type E7*

• bread knife

• large plate for presentation

• oven

• apron

*optional

Verdant Lady - Cocktail*

*only available for private bookings

• 30ml or 2 tbsp Simple syrup

• 30ml or 2 tbsp Gin

• 15ml or 1 tbsp Chartreuse Vert or vodka

• 4 fresh mint leaves

• 1 lime/lemon juice (cut some skin before pressing out the juice) 

• plenty of ice cubes 

Equipment

• 1 cocktail glass (martini type) placed in advance inside the freezer 

• shaker

• cocktail jigger or measurement spoon

If you struggle to find any of the ingredients please contact us

Arrival time

Come and enjoy our waiting room, it will be available 5 minutes before the class & be Fantastique! on time

A très bientôt,

Gaby & Carlos