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Paris-Brest

Paris-Brest

The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.

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Last modified on: May 8th 2011

For 6 cakes, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour 58 min.20 min.2 hours 18 min.
Preservation: 2 or 3 hours in the fridge.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Paris-Brest : Photo of step #1Prepare 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.
40 min.
2 Paris-Brest : Photo of step #2Prepare 350 g Choux pastry (pâte à choux). 20 min.
3 Paris-Brest : Photo of step #3Place 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. 10 min.
4 Paris-Brest : Photo of step #4Place 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).
3 min.
5 Paris-Brest : Photo of step #5Use 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.
10 min.
6 Paris-Brest : Photo of step #6Coat the tops with a little beaten egg using a brush. 5 min.
7 Paris-Brest : Photo of step #7Scatter 50 g flaked almonds over the top, then a little icing sugar. 3 min.
8 Paris-Brest : Photo of step #8Bake until the rings are well risen and golden brown.

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

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
2360137 gr338 gr331 gr
118 %53 %32 %50 %
Per 100 g
CaloriesProteins CarbohydratesFats
27116 gr39 gr38 gr
14 %6 %4 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 cakes : 3.95 €
Per cake : 0.66 €

Note : These prices are only approximate.

Change currency:

Source: Home made, after Gaston Lenôtre.
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More recipes?

This recipe use (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Strawberries with mint and cream, Strawberry tart, St Tropez tart, Millefeuille, ... All
Choux pastry (pâte à choux)Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Saint Honoré cake, Puits d'amour, Chouquettes, Gougères, ... All
PralinePraline: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Praline rochers, ... All
Flaked almondsFlaked almonds: You can check-out other recipes which use it, like for example: Nanou's chocolate cake, Flaked almond tart, Baked Alaska, Nougatine, Benoîton, ... All

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