Strawberry Huacatay Paris Brest
Huacatay-Whipped Ganache, Oat Streusel, Strawberry-Shiso Sorbet, Huacatay Sabayon
Pastry Chef Ana Sofía Pino of Lutèce | Washington, D.C.
“The Paris-Brest is a classic pastry shop dessert throughout France, not often seen in restaurants or bistros outside of France. At Lutèce, I love to rework classics, especially those that most forget at times. Spring and strawberries make the most sense, but I wanted to bring in some flavors that you would not expect. Growing up in a Peruvian household, huacatay was and still is rare to find. Fresh Origins grows a beautiful micro huacatay that reminds me of my home away from home. With notes of mint, lemon, basil, and licorice, it pairs beautifully with this dessert. The Paris-Brest became a vessel for oat streusel, fresh strawberries, and whipped huacatay ganache. This dessert comes with a scoop of strawberry and red shiso sorbet and a huacatay sabayon. The bicolor shiso leaves, also from Fresh Origins, with hints of basil and anise, really ties all the notes together.” — Pastry Chef Ana Sofía Pino
Adapted by StarChefs | August 2026 | Photo: Cameron Whitman
INGREDIENTS
Pâte à Choux:
340 grams unsalted butter
314 grams whole milk
15 grams kosher salt
15 grams granulated sugar
440 grams all-purpose flour
765 grams whole eggs
Huacatay-Whipped Ganache:
280 grams 33% white chocolate
15 grams invert sugar
15 grams glucose syrup
2 ounces chopped Fresh Origins Micro Huacatay
600 grams heavy cream
2 sheets silver gelatin, bloomed
Strawberry-Shiso Sorbet:
3 pounds strawberries
1 Fresh Origins Shiso Bicolor Leaf
250 grams granulated sugar
12½ grams lemon juice
5 grams kosher salt
2 grams xanthan gum
½ cup sparkling wine
Oat Streusel:
200 grams all-purpose flour
150 grams dark brown sugar
1 teaspoon kosher salt
230 grams unsalted butter, cold
140 grams old-fashioned oats
Huacatay Sabayon:
320 grams white wine
150 grams Fresh Origins Micro Huacatay
200 grams egg yolks
200 grams granulated sugar
½ gram xanthan gum
450 grams heavy cream
To Assemble and Serve:
Yield: 1 serving
Powdered sugar
Strawberries, sliced into rounds
Fresh Origins Micro Huacatay
Fresh Origins Shiso Bicolor Leaf
METHOD
For the Pâte à Choux:
In a saucepan over medium-high heat, bring butter, milk, salt, sugar, and 385 grams mineral water to a boil. Once boiling, add flour. Using a wooden spoon, stir vigorously until no clumps of flour remain. Reduce heat to medium and cook until a film develops on the bottom of the pot. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix until cooled. Working in batches, add eggs until desired consistency is achieved. Transfer to piping bags and refrigerate. Once chilled, heat oven to 400°F. Using a star tip, pipe 3-inch circles of mixture onto a parchment-lined sheet tray. Bake 12 minutes. Reduce oven heat to 350°F. Bake additional 15 minutes. Let cool and reserve.
For the Huacatay-Whipped Ganache:
Place chocolate in a metal mixing bowl. Set aside. In a saucepan, bring sugar, syrup, Fresh Origins Micro Huacatay, and 160 grams cream to a boil. Once boiling, remove from heat. Add gelatin and let sit 5 minutes. Strain mixture over chocolate. Using an immersion blender, blend until smooth. While blending, stream in remaining cream. Transfer to an airtight container and refrigerate overnight. The next day, transfer to the bowl of a stand mixer fitted with a whisk attachment. Mix until desired consistency is achieved. Transfer to a piping bag with desired tip. Refrigerate.
For the Strawberry Shiso Sorbet:
In a blender, purée the strawberries and Fresh Origins Shiso Bicolor Leaf. Strain and return to blender with sugar, lemon juice, salt, and xanthan gum. With the machine running on low speed, stream in wine. Blend until well combined. Transfer to a nonreactive container and freeze.
For the Oat Streusel:
Heat oven to 350°F. In a mixing bowl, combine flour, sugar, and salt. Using gloved hands, mix in butter until a coarse sand-like consistency is achieved. Add oats and mix to combine. Transfer to a parchment-lined sheet tray and bake 20 minutes, stirring occasionally, or until golden brown. Let cool. Transfer to an airtight container and reserve.
For the Huacatay Sabayon:
In a blender, purée wine and Fresh Origins Micro Huacatay until smooth. Strain through a chinois and set aside. Place yolks in the bowl of stand mixer fitted with whisk attachment and set aside. In a saucepan over medium heat, combine sugar, xanthan gum, and enough water to achieve a sand-like consistency. Bring mixture to 248°F. With the mixer running on low speed, stream hot sugar mixture into yolks. Whip on high speed until mixture reaches ribbon stage. Stream in wine mixture and heavy cream. Mix until fully combined. Let cool. Once cooled, transfer to a siphon canister with two charges.
To Assemble and Serve:
Process Strawberry Shiso Sorbet in a Pacojet and set aside. On a clean work surface, slice Pâte à Choux in half. Dust top half with powdered sugar and set aside. Transfer bottom half to a serving plate and sprinkle with Oat Streusel. Top with strawberries. Pipe desired amount Huacatay-Whipped Ganache over top in a swirled, loop motion followed by top half Pâte à Choux. Garnish with Fresh Origins Micro Huacatay and Fresh Origins Shiso Bicolor Leaf. Serve with 1 scoop Strawberry-Shiso Sorbet in an ice cream coupe. Top Strawberry-Shiso Sorbet with desired amount Huacatay Sabayon.
