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Paris-Brest

Name: Paris-Brest
Prep time: 1 h 58 min
Cook time: 20 min
Total time: 2 h 18 min
Yield: 6 cakes
Cuisine: French
Ingredients: 350 g confectioner's custard (crème pâtissière, or french pastry cream); 100 g praline; 350 g choux pastry (pâte à choux); 1 egg yolk; 50 g flakeds almonds; Icing sugar

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.

209 K 4.2/5 (34 reviews)513525

Duration

2 hours 20 min.

Difficulty

Easy

Last modified on: May 8^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

1 hour 60 min.

Cooking

20 min.

All in all

2 hours 20 min.

Preparation 1 hour 60 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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 flakeds 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.

Keeping: 2 or 3 hours in the fridge.

Source: Home made, after Gaston Lenôtre.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	32 g RDI=50 %	114 g RDI=43 %	70 g RDI=97 %	277 kcal RDI=14 %	1,163 kJ RDI=14 %
Per cake	47 g RDI=73 %	165 g RDI=62 %	102 g RDI=140 %	402 kcal RDI=20 %	1,686 kJ RDI=20 %
Whole recipe	284 g RDI=437 %	992 g RDI=374 %	614 g RDI=842 %	2,416 kcal RDI=121 %	10,115 kJ RDI=121 %