When I first went to France - Chammonix or Annecy I cant quite remember which. Me and a group of chef buddies were walking around exploring. we found a little challis hotel for some refreshments and they gave us some canapes all were pretty un-memorable appart from the mini Paris Breast. It was a true food experiance for me. It really blew me away. I wouldnt imagine such a mini dessert having such a big effect on me, but it did. Since then i have been trying to re create that moment when ever I have or make paris breast but with no such luck.

Here is the recipe for my Effort:

Choux
250 - Milk
Pinch - Salt
10 - Sugar
125 - Butter
140 - Flour
220 - Eggs
Almonds for decoration.

For The Choux - Put the Milk, Salt and Sugar and Butter in the pan and bring to the simmer. Once the butter has melted add the flour and cook out “a la roux” untill the mix forms a ball and cleans the sides of the pan. once cooked out remove from the heat. allow the ball of dough to cool then add the eggs one at at time while mixing.

Pipe the choux into a ring then make one 180C for 20 mins or untill golen and hollow. once they are cooked remove from the ovan turn them upside down, poke a hole in the bottom and then put back in the ovan for 3 mins to dry out the inside, allow to ully cool before filling.

Filling:
300 - Creme Patisserie
240 - Butter
100 - Praline