Paris Brest in a glass

Recipe: Paris Brest in a glass

Recipe from Paris Brest in a verrine, this verrine always has a lot of effect, I like to present it on a dessert buffet. In Paris Brest, I like the dough as much as the buttercream. When I garnish the cabbages I find it very difficult not to taste every five minutes, in case the taste could change in a few minutes. But I also take great pleasure in making these verrines, the dose of choux pastry is quite difficult to dose and be careful to think about reducing the cooking a little because in the glasses it heats up even more. Paris Brest is, and always will be, one of my favorite pastries and even more now that I make them.

Recipe ingredients

Paris Brest recipe in verrines for 8 people:
5 eggs
110 g butter
12.5 cl of water
140 g flour
12.5 cl of milk
1 pinch of salt
For the cream
150 gr of pastry cream
100 gr of chocolate praline cream
200 gr of butter
2 tablespoons of flaked almonds
2 egg yolks

Instructions

Bring the water to the boil with the milk and the butter cut into small squares, until the butter is melted.
Add the flour off the heat all at once.
Stir with a spoon until the mixture comes off the spoon and the pan.
Return the saucepan to the heat for 3 minutes to dry out the dough, stirring continuously.
Pour into a bowl to stop cooking.
Incorporate egg by egg, mixing vigorously.
The choux pastry is ready.
Generously butter the verrines.
Fill three quarters of choux pastry with a notched pocket.
Brown the top with the egg yolk
Bake in the oven for 15 to 18 minutes, beware the cooking in the verrines is different, monitor.
Let cool in the oven.
The next day.
For the cream
Add the chocolate praline cream to the pastry cream
Mix this cream with the soft butter, add the egg yolks.
Fill a pocket and fill the Brest paris in the verrines.
Sprinkle with flaked almonds.