Paris-Brest Recipe
Follow this recipe to prepare a classic French pastry, Paris-Brest, which is a ring of choux pastry filled with a rich praline-flavored cream.
Equipment
- 1 Piping bag For piping the choux pastry
- 1 Baking sheet Lined with parchment paper
Ingredients
- 100 ml Water
- 100 ml Milk
- 80 g Butter Cubed
- 1 pinch Salt
- 1 tsp Sugar
- 120 g All-purpose flour Sifted
- 4 Eggs Beaten
- 30 g Sliced almonds For topping
- 100 g Butter Room temperature
- 50 g Sugar
- 100 g Praline paste
- 300 ml Whipping cream Cold
Instructions
- Preheat the oven to 180°C (350°F).
- In a saucepan, combine water, milk, butter, salt, and sugar, and bring to a boil.
- Remove from heat and stir in the flour. Return to low heat and stir until the dough forms a ball.
- Let dough cool slightly, then beat in the eggs one at a time until smooth and shiny.
- Transfer dough to a piping bag and pipe a ring on a baking sheet. Sprinkle with sliced almonds.
- Bake for 30-35 minutes or until puffed and golden. Let cool completely.
- Beat butter and sugar until light and fluffy. Add praline paste and mix well.
- In a separate bowl, whip the cream until stiff peaks form.
- Fold whipped cream into the praline mixture gently.
- Cut the choux ring in half horizontally and pipe praline cream inside.
- Place the top half back on and dust with icing sugar before serving.
Notes
Ensure choux pastry is completely cooled before filling to keep cream from melting.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 37gProtein: 8gFat: 34gSaturated Fat: 20gCholesterol: 200mgSodium: 140mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 37500IUVitamin C: 0.7mgCalcium: 500mgIron: 0.2mg
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