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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 may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • almond garnish
  • choux pastry
  • french pastry
  • paris brest
  • praline cream

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Paris Brest is a classic French pastry that originated in 1910 to commemorate the Paris-Brest bicycle race. This delectable dessert consists of a ring-shaped choux pastry filled with a rich and creamy praline-flavored cream. The pastry is then garnished with sliced almonds and dusted with powdered sugar, adding an extra touch of elegance. With its light and airy texture combined with the nutty and sweet flavors, the Paris Brest is a true delight for any dessert lover.

Keywords: Paris Brest, French pastry, choux pastry, praline cream, almond garnish.

Paris brest recipe details


By thesmartcookiecook.com
A recipe of Paris brest recipe. Read more below.
Paris brest recipe, recipe Rating: 4.5
Number of votes:97


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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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Paris brest recipe

Recipe type: xarchivex

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  • almond garnish
  • choux pastry
  • french pastry
  • paris brest
  • praline cream

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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