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.
196 K 4.2/5 (34 reviews)
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Last modified on: May 8th 2011
For 6 cakes, you will need:
Times for this recipe
Preparation: 1 hour 60 min.
Cooking: 20 min.
All in all: 2 hours 20 min.
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Step by step recipe


Stage 1 - 40 min.
Paris-Brest
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

Stage 3 - 10 min.
Paris-Brest
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
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
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
Coat the tops with a little beaten egg using a brush.

Stage 7 - 3 min.
Paris-Brest
Scatter 50 g flakeds almonds over the top, then a little icing sugar.

Stage 8 - 20 min.
Paris-Brest
Bake until the rings are well risen and golden brown.

Leave to cool on a wire rack.

Stage 9 - 3 min.
Paris-Brest
Begin the assembly: with a serrated knife, cut the rings horizontally through the middle.

Stage 10 - 3 min.
Paris-Brest
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
...until completely covered with praline cream.

Stage 12 - 1 min.
Paris-Brest
Replace the top.

Stage 13 - 20 min.
Paris-Brest
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.
Keeping: 2 or 3 hours in the fridge.
Source: Home made, after Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe280 RDI=110 %990 RDI=90 %610 RDI=90 %2,420 RDI=120 %10,120 RDI: 120 %
Per 100 g30 RDI=10 %110 RDI=10 %70 RDI=10 %280 RDI=10 %1,160 RDI: 10 %
Per cake50 RDI=20 %170 RDI=20 %100 RDI=20 %400 RDI=20 %1,690 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Nuts, Gluten
How much will it cost?
  • For 6 cakes : 4.05 €
  • Per cake : 0.70 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (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: Profiteroles, Mini Mont-Blanc choux puffs, Gougères, Valay-Brest, Chouquettes, ... See them all 8

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 chocolate tart with a hint of mint, Millefeuille, St Tropez tart, Pear verbena tarts, Strawberry Verveine Tart , ... See them all 19

Praline
Praline

You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Praline rochers, ... See them all 2

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