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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.
125,1364.2/5 for 33 ratings
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Last modified on: May 8th 2011

For 6 cakes, you will need:

How long does it take?

Fulfillment
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?
Work this out...

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.
Paris-Brest : Photo of step #2

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?

Note : These prices are only approximate

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Source

Home made, after Gaston Lenôtre.

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: Puits d'amour, Almond cream or frangipane, Chinois, Millefeuille, St Tropez tart, ... All
Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Gougères, Profiteroles, Mini Mont-Blanc choux puffs, Chouquettes, Pets de nonne, ... 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, Broad bean salad with Parmesan, Baked Alaska, Nougatine, Sweet pancake rolls from Brittany, ... All

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