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Paris brest recipe

Posted on Jan 20th, 2022
by Matthew
Categories:
  • Recipes

Paris Brest recipe

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Paris brest recipe. Read more below.
Paris brest recipe, recipe Rating: 4.5
Number of votes:86


Ingredients

For the pastry:
100 g unsalted butter
240 ml water
1 tsp caster sugar
1 pinch(es) salt
125 g plain flour
3 large eggs, maybe 4
For the Glaze:
1 medium eggs, beaten
1 tsp water
3 tbsp flaked almonds
For the Filling:
600 ml double or whipping cream
120 g icing sugar
vanilla extract, to taste
icing sugar, for dusting

Instructions

These amounts should be sufficient for 2-3 pastry rings, depending on size.

To make the pastry: Combine butter, water, sugar and salt in a saucepan and bring to the boil over high heat. Reduce the heat and add the flour, blending well with a wooden spoon. Transfer contents to a blender.

Add the eggs one a time with the blender running. The batter should be smooth and shiny and able to hold its shape. If three eggs are sufficient, do not add another. If four are insufficient, add another.

Preheat the oven to Gas Mark 6, 200°C, 400°F.

Grease and flour a baking sheet. Place a plate upside down on the sheet and trace around the edge of the plate in the flour. Remove the plate.

Drop spoonfuls of batter closely together around the circle to form a crown. Brush the top of the pastry with the beaten egg and water. Sprinkle the almonds on top.

Repeat with another tray and create another pastry ring and continue as before.

Bake for about 10 minutes. Reduce heat to Gas Mark 4, 180°C, 350°F and bake until golden brown. Turn off the oven. Leave the pastry in the oven for another5 minutes with the door closed.

Remove from oven and allow to cool.

To prepare the filling: whip the cream and add the sugar and vanilla. Beat until firm.

Cut the puff horizontally into two rings using a sharp knife and fill with the cream mixture. Use a piping bag if possible, otherwise spoon it in. Replace the top of the puff and dust with icing sugar.

Cover and refrigerate until ready.

Do not store – it must be eaten on the day it is made. Cut each puff into 3 or 4 to serve.

Preparation time:

ca. 1 hr

Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a



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Related posts:

Steak and kidney pudding recipe Frozen fruit cup recipe Salmon dip recipe Cream cheese frosting recipe


Reference: Paris brest recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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