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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

Stage 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.
Stage 2
20 min.
Stage 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.
Stage 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).
Stage 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.
Stage 6
5 min.
Paris-Brest : Photo of step #6 Coat the tops with a little beaten egg using a brush.
Stage 7
3 min.
Paris-Brest : Photo of step #7 Scatter 50 g flaked almonds over the top, then a little icing sugar.
Stage 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.
Stage 9
3 min.
Paris-Brest : Photo of step #9 Begin the assembly: with a serrated knife, cut the rings horizontally through the middle.
Stage 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...
Stage 11
Paris-Brest : Photo of step #11 ...until completely covered with praline cream.
Stage 12
1 min.
Paris-Brest : Photo of step #12 Replace the top.
Stage 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.

Nutritional information

% 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)
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: Gougères, Valay-Brest, Puits d'amour, Pets de nonne, Saint Honoré cake, ... All
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: St Tropez tart, Strawberry tart, Almond cream or frangipane, Peach and green tea tart, Chinois, ... All
PralinePraline: You can get more informations, or check-out other recipes which use it, for example: Praline rochers, Succès praliné (praline meringue), ... All
Flaked almondsFlaked almonds: You can check-out other recipes which use it, like for example: Toasted flaked almonds, Almond tuiles, Broad bean salad with Parmesan, Sweet pancake rolls from Brittany, Nougatine, ... All

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