Paris-Brest - Cooking-ez.com

Preparation	Cooking	Start to finish
1 hour 58 min.	20 min.	2 hours 18 min.

Step by step recipe

Stage 1 - 40 min.

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.

Prepare 350 g Choux pastry (pâte à choux).

Stage 3 - 10 min.

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.

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.

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.

Coat the tops with a little beaten egg using a brush.

Stage 7 - 3 min.

Scatter 50 g flaked almonds over the top, then a little icing sugar.

Stage 8 - 20 min.

Bake until the rings are well risen and golden brown.

Leave to cool on a wire rack.

Stage 9 - 3 min.

Begin the assembly: with a serrated knife, cut the rings horizontally through the middle.

Stage 10 - 3 min.

Remove the top, then fill the bottom with praline cream using a forcing bag with a large diameter (15)fluted nozzle...

Stage 11

...until completely covered with praline cream.

Stage 12 - 1 min.

Replace the top.

Stage 13 - 20 min.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,804 Kcal or 7,553 Kj	57 gr	186 gr	150 gr
90 %	22 %	18 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
207 Kcal or 867 Kj	7 gr	21 gr	17 gr
10 %	3 %	2 %	3 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
301 Kcal or 1,260 Kj	9 gr	31 gr	25 gr
15 %	4 %	3 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

This recipe uses (among others)

	Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Chouquettes, Saint Honoré cake, Valay-Brest, Profiteroles, ... All
	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Almond cream or frangipane, Pear verbena tarts, Pear and lime meringue pie, Peach and green tea tart, ... All
	Praline: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Praline rochers, ... All
	Flaked almonds: You can check-out other recipes which use it, like for example: Brioche royale, Almond tuiles, Nanou's chocolate cake, Flaked almond tart, Pea and avocado salad, ... All

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