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Paris-Brest Recipe

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Rating: 4.0; Vote: 1

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, hard not to fall in love with this. Ingredients Makes about 6-8 servings Praline Paste (makes about 7 oz - 200g paste) 1/2 cup (75g) whole hazelnuts 1/2 cup (75g) whole almonds 1/2 cup (100g) sugar 2 tbsp (30ml) water pinch of salt Choux Pastry 1 cup (125g) all-purpose flour 3. 5 fl oz (100ml) milk 3. 5 fl oz (100ml) water 2 tsp (10g) sugar 1/2 tsp (2g) salt 5 1/2 tbsp (80g) unsalted butter 4 eggs Praline Mousseline Creme 2 cups (480 ml) milk 4 egg yolks 1/3 cup (70g) sugar 2 tbsp (20g) flour 1/4 cup (30g) cornstarch 1 tsp (5g) vanilla extract 1 tbsp (15g) unsalted butter 7 oz (200g) praline paste 2/3 cup (150g) butter, room temperature Topping 1 egg, beated almond flakes powdered sugar for decoration 1. 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 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
Date: 2019-07-03

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Comments and reviews: 10

Hoai Nguyen
I just want to say thank you for your beautiful videos. I'm better at eating pastries than making them but your videos are the ultimate treat: we viewers get to follow the process without the sweat and enjoy the sweets without the calories. My 2-year-old loves your videos too; she always loves to watch them before bed. It must be the music and beautiful images that capture her fancy. Thank you again and hope to see more of your works.
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Jan Adriaan van der Walt
Didn't want to make the hazel and almond praline because nuts are very expensive to me. I just used peanut brittle instead. And added peanut butter aswel. Sure thats not how it is supposed to be but it was pretty awesome as well. One day ill do it with the almond and hazel nut praline
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lilmonster90210
WOW This is an epic dessert, wish I would get to eat it instead of store bough chocolate cake (BTW while praline making looked so delicious, couldn't it have been made much easier by simply heating up almond butter, hazelnut butter and sugar?
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Lottie Kun
Please, stop puting accordion music when it's about French recipes, please; D (and I'm not telling this just to you, you are a lot of youtubers puting this type of music when it comes to French recipes xD)
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Mariska #
Dear ella what kind of foodprocessor do you use. I really would like to make nut butter my self but i need a strong processor to do the job. I already burnt out the motor of my immersion blender
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Marianna Cozzolino soprano
Hallo. Please, make an homemade white chocolate spread (like a white Nutella, to explain better, without palm oil or other weird fats It would be nice and delicious. Thanks.
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Milla Cho
when I feel little sad, I just randomly play any videos of yours to cheer myself up. lying on the bed, I watch videos then fall asleep(not to get hungry. I know exactly what makes me happy
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Nadya istambouli
thanx a million for the recipie but please i need your advice chef please my inner Paris brest was not well cooked where is the problm chef would u mind advicing me thanx
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Farhana Alam
This looks absolutely delicious Quick question, this is best served on the day it's made right? Because whenever I make choux pastry, it gets soggy the next day: (
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Appaddict01
That finished product looked insanely complicated. But, after watching, it was fairly easy to make. That isnt more difficult to make. Than a German Chocolate Cake.
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