Introduction
Paris-Brest is a French dessert consisting of a choux pastry ring filled with a praline flavoured cream. It is named after the Paris-Brest-Paris bicycle race which was first held in 1891.
Ingredients
– 250g water
– 125g butter
– 125g flour
– 4 eggs
– 1/2 tsp salt
– 1 tsp sugar
– 1/2 tsp vanilla extract
– For the filling:
– 250ml whipping cream
– 100g ground almonds
– 100g hazelnuts
– 100g sugar
– 1 tsp vanilla extract
– For the glaze:
– 50g sugar
– 50ml water
– 1 tsp vanilla extract
Method
1. Preheat the oven to 200°C.
2. In a saucepan, bring the water and butter to a boil.
3. Add the flour and salt, and stir until the mixture forms a ball.
4. Remove from the heat, and add the sugar and vanilla extract. Stir until well combined.
5. Add the eggs, one at a time, and stir until the mixture is smooth.
6. Pipe the mixture into a ring on a Silpat or a silicone baking sheet.
7. Bake for 30 minutes, or until golden brown.
8. Remove from the oven, and let cool.
9. For the filling, whip the cream until stiff.
10. In a food processor, grind the almonds, hazelnuts, and sugar until fine.
11. Add the vanilla extract, and pulse to combine.
12. Fold the nut mixture into the whipped cream.
13. Fill the pastry ring with the cream mixture.
14. For the glaze, heat the sugar and water in a saucepan over medium heat.
15. Add the vanilla extract, and stir until the sugar has dissolved.
16. Brush the glaze over the pastry.
17. Let the pastry sit for at least 30 minutes before serving.
Potential changes & improvements
– You could use any type of nut for the filling, or even a mixture of nuts.
– If you don’t want to make your own pastry, you could use ready-made choux pastry or even croissant dough.
– The glaze is optional, but it does give the pastry a nice shine.
What other food it works well with
Paris-Brest goes well with a cup of coffee or tea.
Common Mistakes
– Overcooking the pastry: The pastry should be golden brown, but not dark brown. If it is dark brown, it will be dry and crunchy.
– Not grinding the nuts finely enough: The nuts should be ground finely so that they incorporate well into the cream.
Nutritional Information
Paris-Brest is high in calories and fat, and should be consumed in moderation.
Allergens
– Nuts
– Dairy