Paris-Brest

A recipe from cooking-ez.com

For 6 cakes, you will need:

• 1 350 g Confectioner's custard (Crème pâtissière, or French pastry cream)
• 2 100 g Praline
• 3 350 g Choux pastry (pâte à choux)
• 4 1 egg yolk
• 5 50 g flakeds almonds
• 6 icing sugar
• Total weight: 870 grams

Times:

Preparation	Cooking	Start to finish
1 hour 60 min.	20 min.	2 hours 20 min.

Step by step recipe

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	Prepare 350 g Choux pastry (pâte à choux).
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	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	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	Coat the tops with a little beaten egg using a brush.
7	Scatter 50 g flakeds almonds over the top, then a little icing sugar.
8	Bake until the rings are well risen and golden brown. Leave to cool on a wire rack.
9	Begin the assembly: with a serrated knife, cut the rings horizontally through the middle.
10	Remove the top, then fill the bottom with praline cream using a forcing bag with a large diameter (15)fluted nozzle...
11	...until completely covered with praline cream.
12	Replace the top.
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.

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