Paris-Brest Recipe

2017-08-11 13:26:56

by Home Cooking Adventure

1976

Paris-Brest Recipe

Paris Brest has an incredible texture a crispy shell of choux pastry filled with an hazelnut and almond praline paste mousseline cream and topped with crunchy toasted almonds hardly not to fall in love with this To print the recipe check the full recipe on my blog IngredientsMakes about 6 8 servingsPraline Paste makes about 7 oz 200g paste 1 2 cup 75g whole hazelnuts1 2 cup 75g whole almonds1 2 cup 100g sugar2 tbsp 30ml waterpinch of saltChoux Pastry1 cup 125g all purpose flour3 5 fl oz 100ml milk3 5 fl oz 100ml water2 tsp 10g sugar1 2 tsp 2g salt5 1 2 tbsp 80g unsalted butter4 eggsPraline Mousseline Creme2 cups 480 ml milk4 egg yolks1 3 cup 70g sugar2 tbsp 20g flour1 4 cup 30g cornstarch1 tsp 5g vanilla extract1 tbsp 15g unsalted butter7 oz 200g praline paste2 3 cup 150g butter room temperatureTopping1 egg beatedalmond flakespowdered sugar for decoration1 Prepare the praline paste Preheat oven to 300F 150C Place the nuts on a baking sheet and let them toast for 15 minutes 2 Transfer the toasted nuts onto a clean kitchen towel and rub the nuts to remove as much skin as possible Let them cool completely 3 In a small saucepan heat sugar and water over medium high heat until turns golden brown Stir in nuts to coat with the caramel and transfer the praline to a baking sheet to cool completely 4 Break the praline into smaller pieces 5 Grind in a food processor until it gets into a thick paste for about 10 minutes 6 Refrigerate until ready to use 7 Prepare the choux pastry Line a baking sheet with parchment paper and draw a 8 inch 20 cm circle Flip the parchment paper make sure the circle line is still visible 8 Preheat oven to 350F 180C 9 Sift the flour In a saucepan bring the milk water sugar salt and butter to a boil 10 Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous 11 Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan You will see some of the dough sticks to the bottom of the pan 12 Transfer batter to a large bowl and allow to cool Add the eggs one at a time carefully incorporating each into the batter using the wooden spoon or even a stand mixer It will result in a smooth homogenous batter which still holds its shape 13 Fit a pastry bag with a large ½ inch 1cm round tip and pipe two circles of pastry next to each other following the drawn line Pipe another one overlapping the first two with th eleftover dough you can make smaller paris brest 14 Brush with beaten egg and sprinkle almond flakes over the top 15 Bake for 45 50 minutes until browned and puffed Turn off the heat and let cool in the oven for 15 minutes with the oven door slightly ajar 16 Remove from the oven and prick with a toothpick to let the steam escape 17 Cool completely on a wire rack 18 Meanwhile prepare the Praline Mousseline Creme 19 First prepare the pastry cream Whisk the egg yolks with sugar until slightly pale 20 Incorporate the cornstarch and flour Pour the milk into a saucepan and bring to a simmer Pour about a third of the hot milk over the egg yolks mixture Pour the whole mixture into the saucepan over the milk Bring to a boil while stirring and thickens Keep enough over heat to cook all the cornstarch Remove from heat add vanilla and incorporate 1 tablespoon butter 21 Pour the cream into a clean bowl cool slightly cover with plastic wrap pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface 22 When completely chilled mix until smooth Add praline paste and mix until combined Gradually mix in butter and continue mixing until creamy 23 Assemble Paris Brest Cut the choux pastry in half Place the bottom part onto a serving platter 24 Transfer the praline mousseline creme into a piping bag fitted with 1M star tip Pipe 1 line of creme to fill the bottom then top with a thicker and beautiful decorated line of cream 25 Top with the second half of pastry 26 Refrigerate for at least 1 hour before serving 27 Dust with powdered sugar and serve Keep the leftovers refrigerated Background Follow me