Dessert

Paris-Brest

Name: Paris-Brest
Total time: 90 min
Yield: serves 8
Ingredients: 25 cl Milk; 80 g Butter; 150 g Flour; 4 Egg; 300 ml Cream; 150 g Praline paste; 30 g flaked almonds Almonds

Preparation time: 1 h 30
Servings: serves 8

Ingredients

serves 8

Milk — to buy25 cl
Butter — to buy80 g
Flour — to buy150 g
Egg — to buy4
Cream — to buy300 ml
Praline paste — to buy150 g
Almonds — to buy30 g flaked almonds

Preparation

Preheat the oven to 200 °C (400 °F) and prepare a parchment-lined baking sheet (draw a 20 cm circle in pencil as a guide, then flip the sheet over).
Bring the milk to a boil with the butter cut into pieces and a pinch of salt. As soon as it boils, remove from heat and tip in all the flour at once, stirring vigorously with a spatula.
Return to low heat for 1 to 2 minutes, stirring constantly, to dry out the dough: it should pull away from the sides and form a ball, with a thin film forming on the bottom of the pan.
Off the heat, beat in the eggs one at a time, mixing well after each until fully absorbed before adding the next. The dough is ready when it forms a smooth, glossy ribbon that falls in a point from the spatula.
Transfer the dough to a piping bag and pipe a ring following your guide, then a second ring right next to it for extra support. Scatter with flaked almonds.
Bake for 30 minutes without opening the oven door, the draught would deflate the dough, until the ring is well puffed and nicely golden. Let cool completely on a rack.
Whip the well-chilled cream to stiff peaks, then gently fold in the praline paste to make a fragrant, airy mousseline cream.
Slice the ring in half horizontally, generously pipe the praline cream onto the base, replace the top and dust with icing sugar before serving.

Dessert

Paris-Brest

Preparation time: 1 h 30
Servings: serves 8

Ingredients

serves 8

Milk — to buy25 cl
Butter — to buy80 g
Flour — to buy150 g
Egg — to buy4
Cream — to buy300 ml
Praline paste — to buy150 g
Almonds — to buy30 g flaked almonds

Preparation

Preheat the oven to 200 °C (400 °F) and prepare a parchment-lined baking sheet (draw a 20 cm circle in pencil as a guide, then flip the sheet over).
Bring the milk to a boil with the butter cut into pieces and a pinch of salt. As soon as it boils, remove from heat and tip in all the flour at once, stirring vigorously with a spatula.
Return to low heat for 1 to 2 minutes, stirring constantly, to dry out the dough: it should pull away from the sides and form a ball, with a thin film forming on the bottom of the pan.
Off the heat, beat in the eggs one at a time, mixing well after each until fully absorbed before adding the next. The dough is ready when it forms a smooth, glossy ribbon that falls in a point from the spatula.
Transfer the dough to a piping bag and pipe a ring following your guide, then a second ring right next to it for extra support. Scatter with flaked almonds.
Bake for 30 minutes without opening the oven door, the draught would deflate the dough, until the ring is well puffed and nicely golden. Let cool completely on a rack.
Whip the well-chilled cream to stiff peaks, then gently fold in the praline paste to make a fragrant, airy mousseline cream.
Slice the ring in half horizontally, generously pipe the praline cream onto the base, replace the top and dust with icing sugar before serving.