Paris-Brest
A recipe from
cooking-ez.com May 8th 2011185K4.2
For 6 cakes, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
1 hour 58 min. | 20 min. | 2 hours 18 min. |
Step by step recipe
- 1: Prepare 350 g Confectioner's custard (Crème pâtissière, or French pastry cream). Incorporate 100 g Praline using a whisk or a maryse to make a praline cream.
Set aside. - 2: Prepare 350 g Choux pastry (pâte à choux).
- 3: Place a sheet of cooking parchment face down on the worktop. Draw circles about 6 cm (2.5 inches) in diameter using a round object or cutter), leaving space between them.
- 4: Place the sheet right way up on a baking sheet and stick the corners down with a little of the choux pastry mixture.
Preheat the oven to 210°C (420°F). - 5: Use a forcing bag with a nozzle diameter 10 to pipe rings of dough on the circles you have drawn.
With this method you can create perfectly round rings. - 6: Coat the tops with a little beaten egg using a brush.
- 7: Scatter 50 g flakeds almonds over the top, then a little icing sugar.
- 8: Bake until the rings are well risen and golden brown.
Leave to cool on a wire rack. - 9: Begin the assembly: with a serrated knife, cut the rings horizontally through the middle.
- 10: Remove the top, then fill the bottom with praline cream using a forcing bag with a large diameter (15)fluted nozzle...
- 11: ...until completely covered with praline cream.
- 12: Replace the top.
- 13: Finish with another sprinkling of icing sugar and put to wait in the fridge.
Remarks
You can make a praline
butter cream rather than (
confectioner's custard).
To make one large Paris-Brest rather than lots of small ones, draw a circle about 20 cm (8 inches) in diameter, piping 2 "sausages" side by side and a third on top. Then proceed as for the small ones, but allow a longer cooking time.
September 1st 2024.
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