Paris Brest
Delight your senses with the Paris-Brest, a classic French pastry inspired by the famous Paris-Brest-Paris bicycle race. This showstopping dessert features a golden, beautifully puffed choux pastry ring, studded with crunchy sliced almonds. Filled with a luscious hazelnut praline pastry cream that's lightened with whipped cream, this treat is the perfect balance of creamy and nutty decadence. With its elegant presentation and rich, nutty flavor, the Paris-Brest is as impressive as it is indulgent, making it a centerpiece-worthy addition to any dessert table. Impress your guests with this timeless French recipe that combines delicate pastry techniques with bold, satisfying flavor.
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Ingredients
- 125 ml Water
- 125 ml Milk
- 100 g Unsalted butter
- 1 pinch Salt
- 10 g Granulated sugar
- 150 g All-purpose flour
- 4 large Eggs
- 30 g Sliced almonds
- 250 ml Whole milk
- 3 large Egg yolks
- 60 g Granulated sugar
- 30 g Cornstarch
- 100 g Unsalted butter
- 100 g Hazelnut praline paste
- 200 ml Heavy cream
- 10 g Powdered sugar
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Draw a circle about 20 cm in diameter on the paper as a guide.
Step 2
In a medium-sized saucepan, combine 125 ml water, 125 ml milk, 100 g unsalted butter, a pinch of salt, and 10 g sugar. Heat over medium heat until the butter is melted and the mixture boils.
Step 3
Remove from heat, add 150 g all-purpose flour all at once, and stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
Step 4
Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out slightly.
Step 5
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Step 6
Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto the parchment paper, following the drawn circle to form a ring. Pipe a second ring inside the first, and a third ring on top of the first two.
Step 7
Sprinkle the top with 30 g sliced almonds and bake in the preheated oven for 35-40 minutes, or until the choux ring is puffed and golden brown. Allow it to cool completely.
Step 8
While the choux ring cools, prepare the praline pastry cream. In a saucepan, heat 250 ml milk until it just begins to steam.
Step 9
In a separate bowl, whisk together 3 egg yolks, 60 g sugar, and 30 g cornstarch until smooth. Gradually whisk the hot milk into the egg mixture to temper it.
Step 10
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to boil. Cook for another 1-2 minutes, then remove from heat.
Step 11
Stir in 100 g unsalted butter and 100 g hazelnut praline paste until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and let it cool completely.
Step 12
Whip 200 ml heavy cream to stiff peaks and fold it gently into the cooled praline pastry cream.
Step 13
Slice the choux ring in half horizontally with a serrated knife. Pipe the praline cream onto the bottom half, then place the top half back on.
Step 14
Dust the Paris-Brest with 10 g powdered sugar before serving. Enjoy!
Nutrition Facts
| Serving size | (1554.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4537.0 |
| Total Fat 343.1g | 0% |
| Saturated Fat 168.7g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1982.9mg | 0% |
| Sodium 709.6mg | 0% |
| Total Carbohydrate 294.3g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 140.8g | |
| Protein 76.9g | 0% |
| Vitamin D 389.1IU | 0% |
| Calcium 870.5mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 1654.1mg | 0% |
Source of Calories