Paris-Brest

Step by step recipe:

  1. 40 min.Paris-Brest : Photo of step #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. 20 min.Paris-Brest : Photo of step #2
  3. 10 min.Paris-Brest : Photo of step #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. 3 min.Paris-Brest : Photo of step #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. 10 min.Paris-Brest : Photo of step #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. 5 min.Paris-Brest : Photo of step #6
    Coat the tops with a little beaten egg using a brush.
  7. 3 min.Paris-Brest : Photo of step #7
    Scatter 50 g flaked almonds over the top, then a little icing sugar.
  8. 20 min.Paris-Brest : Photo of step #8
    Bake until the rings are well risen and golden brown.

    Leave to cool on a wire rack.
  9. 3 min.Paris-Brest : Photo of step #9
    Begin the assembly: with a serrated knife, cut the rings horizontally through the middle.
  10. 3 min.Paris-Brest : Photo of step #10
    Remove the top, then fill the bottom with praline cream using a forcing bag with a large diameter (15)fluted nozzle...
  11. Paris-Brest : Photo of step #11
    ...until completely covered with praline cream.
  12. 1 min.Paris-Brest : Photo of step #12
    Replace the top.
  13. 20 min.Paris-Brest : Photo of step #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.

Source:

Home made, after Gaston Lenôtre.

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