Paris Brest

Recipe: Paris Brest

Recipe from Paris Brest, one of my favorite cakes. I took a long time to make up my mind, in reality it was Kiki who challenged me and I frankly love it. I don’t regret it, it’s a lot of work but the result is there. It is surely one of the most delicious pieces of pastry. I love the softness of the cream and the crunchiness of the choux pastry. Indeed I had it maybe a little overcooked, but I loved it, a real killer. I thought it was way too big and we did not have enough, it must be said that there were greedy and greedy that day. I will present to you in a few weeks, an interesting version of Paris Brest in a glass and there again they did not have time to hang around.

Recipe ingredients

• Paris Brest recipe for 15 people:
• For the choux pastry
• 190 gr of milk
• 190 gr of water
• 9 gr of caster sugar
• 7.5 gr of fine salt
• 150 g butter
• 225 g flour
• 8 eggs
• For the cream
• 300 gr of pastry cream
• 200 gr of chocolate praline cream
• 400 gr of butter
• 2 tablespoons of flaked almonds
• 2 egg yolks

Instructions

1. Heat the milk, water, butter, salt, sugar.
2. Add the flour off the heat by sifting it.
3. Mix until you obtain a very homogeneous dough.
4. Heat under the fire, stirring vigorously.
5. Dry the dough for 2 to 3 minutes under the heat, stirring constantly with a wooden spoon, in order to dry out the dough.
6. Draw a circle 35 cm in diameter, it will be the outside of your Paris Brest.
7. Fill the bag fitted with a smooth nozzle of 14 with the choux pastry.
8. Start with a crown on the outside.
9. Then a crown on the inside which touches the one on the outside.
10. Then a crown that superimposes the two, well in the middle.
11. Brown with egg yolks.
12. Sprinkle generously with flaked almonds.
13. Heat the oven to 240 °.
14. Put the Paris Brest in the oven, turning it off, leave for 5 to 6 minutes, while the oven goes down to 180 °.
15. Leave in the oven for 35 to 40 minutes, opening the door after 10 minutes to drain the condensation.
16. Take out of the oven and let cool on a rack.
17. Cut Paris Brest in half.
18. Fill a pocket fitted with a notched nozzle of 14 with buttercream, making a figure of eight.
19. Add a generous crown of buttercream in the center.
20. Decorate with a second wreath on the outside that will be visible.
21. Place the second part of the crown without tamping too much.
22. Sprinkle generously with icing sugar.
23. Place in the refrigerator before consuming.

Preparation time: 60 minutes
Cooking time: 40 minutes
Number of people: 10
4 star rating: 1 review

What wine to drink with: Recette de Paris Brest

My favorite wine for this recipe: Jurançon Cépage Gros and Petit Manseng and Corbu blanc
Temperature between 06 ° and 08 °

Let the milk infuseWhip the creamAdd the butterDry the choux pastryPlace 3 crowns of choux pastryCooked choux pastryPut the cream in the pocketZoom<img src="/wp-content/uploads/2021/09/8184321333895496293.jpg" class="aligncenter"