Paris brest recipe
Paris Brest recipeThis 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.
|For the pastry:|
|100 g||unsalted butter|
|1 tsp||caster sugar|
|125 g||plain flour|
|3 large||eggs, maybe 4|
|For the Glaze:|
|1 medium||eggs, beaten|
|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|
InstructionsThese 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.
ca. 1 hr
ca. 2 hrs
Grade of difficulty:
Calories per portion:
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Reference: Paris brest recipe
Recipe type: xarchivex
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