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Paris brest choux pastry

  • 500ml milk
  • 250g butter
  • 350g flour
  • 10 eggs
  • Apricot gel
  • 500 ml double cream
  • 2 lemons
  • 30 gm sugar
  • 1 Strawberry
  • 1 raspberry
  • 1 blackberry

Chocolate sauce

  • 80 gm cator sugar
  • 240 ml water
  • 30 gm glucose
  • 320 gm 70% dark chocolate
  • 50 gm unsalted butter
  • 160ml single cream


  1. Boil together the milk and butter, when fully melted add the flour to the butter and beat in until smooth. Allow to cool slightly.
  2. Gradually beat in the eggs until well incorporated. Before adding the last of the eggs check the consistency, if it needs more add it if not keep the eggs for glazing.
  3. Pipe into buns on a silicone baking sheet and bake at 200ºC until firm and golden. Also on a separate tray pipe S shapes and bake until firm & golden. Allow to cool before using.
  4. Whisk together the cream lemon juice & sugar until just past ribbon stage.
  5. Macerate the berries with a little sugar for 1 hour before using.
  6. Dissolve the water sugar & glucose over a low heat, melt in the cream chocolate & butter until smooth & keep warm.
  7. Cut the top of the nun then cut top into 2 for wings. Pipe in a little apricot gel then top with Chantilly cream the replace the wings, place the s shape as the neck & head.
  8. Serve in a pond of chocolate sauce feathered with cream & strawberry coulis love hearts. Serve with the macerated berries on the side

Contacting us

Big Bite Catering Limited
67 Gowan Brae, Airdrie,
Lanarkshire, Scotland
Tel: 01236 842972

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