Paris Brest

A delightfully stunning dessert

This is a simple yet elegant dessert.

Everyone likes pastries and filled with creme patisserie

this is  gorgeous.

There is so much fun in baking to keep one amused and the family, well fed.

Paris-Brest

Choux Pastry:

1 cup plain flour

pinch of salt

6 tablespoons (85 grams) unsalted butter

1/2 cup (125 ml) whole milk

1/2 cup (125 ml) water

4 large eggs, lightly beaten

For glazing:

1 egg, beaten

1/2 cup (50 grams) shaved almonds  (I used chopped almonds)

Preheat oven to 400 degrees F (200 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when piping the choux pastry.  Pipe the pastry onto the unwritten side of paper and place on a baking tray.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter, milk, and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon, quickly stir in the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.  Let cool.
When the dough is lukewarm, start adding the eggs, one at a time, and beat with a spoon until it is incorporated.  Continue until all eggs have been added and the dough is smooth

Transfer the dough to a large piping bag fitted with a large plain nozzle.  Pipe a 2.5cm  thick ring of dough on the paper 20cm circle.  Pipe another thick ring inside the first ring, making sure the rings of dough are touching. Pipe another dough ring on top of both of the lines, continuing until all mixture is used.  Brush the top with beaten egg. Sprinkle with the shaved or chopped  almonds.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Bake for a further 35 to 45 minutes or until the Paris Brest is a golden brown color, puffed, and crisp. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for 5 minutes. Remove from oven place on a wire rack and split in half horizontally.  Let dry.

Creme Patisserie

2 cups milk
4 egg yolks
1/3 cup sugar
1/3 cup cornflour
1 whole vanilla bean.

Place the milk and vanilla bean in a saucepan and bring almost to boiling point.  Remove from heat.
Place sugar, cornflour and egg yolks in a bowl and whisk together until well combined.
Pour the hot milk in a steady stream into the egg mixture, stirring continuously.  Remove vanilla bean.
Pour this back into a clean saucepan through a sieve and bring to a simmer.
Continue to simmer for about 5 minutes until the mixture is thick.
Turn off heat and place glad wrap onto the surface to prevent a skin from forming.   Let cool.

To Assemble:  Spoon the creme patisserie onto the bottom half of the pastry.  Place the top half of the pastry shell on top and dust with powdered icing sugar.

Makes one large 8 inch (20 cm) Paris Brest.










So tell me please,
where would you suggest to holiday this year .... Thailand or Vietnam?

Buon appetito, Enjoy, Merryn