Paris-Brest

A recipe from cooking-ez.com

For 6 cakes, you will need:

• 1 350 g Confectioner's custard (Crème pâtissière, or French pastry cream)
• 2 100 g Praline
• 3 350 g Choux pastry (pâte à choux)
• 4 1 egg yolk
• 5 50 g flakeds almonds
• 6 icing sugar
• Total weight: 870 grams

Times:

Preparation	Cooking	Start to finish
1 hour 60 min.	20 min.	2 hours 20 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.

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