1 h 30 min

Paris-Brest Recipe (Choux Pastry Dessert)

Name: Paris-Brest Recipe (Choux Pastry Dessert)
Cook time: 1 h 30 min
Yield: 4
Ingredients: 125.00 ml Water; 75.00 gr French Wheat Flour; 20.00 gr Sugar; 50.00 gr Charentes-Poitou Butter PDO; x 2.00 Eggs; 1.00 pinch Salt; x 1.00 Beaten egg; 1.00 handful Slivered almonds; 500.00 ml Whole milk; 130.00 gr Sugar; 60.00 gr Cornflour; x 4.00 Egg yolks; 250.00 gr French Butter at room temperature; 140.00 gr Almond/hazelnut praline

Indulge in a timeless French pastry classic with our Paris-Brest recipe. This delightful choux pastry dessert is named after the Paris-Brest bicycle race due to its wheel-like shape.

In this version, we've swapped traditional hazelnuts for walnuts to create a delectable nutty flavor. Explore this delightful treat and learn how to make your own today!

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Ingrédients Pour

For the choux pastry 
Water 125 ml
French Wheat Flour 75 gr
Sugar 20 gr
Beurre AOP Charentes-Poitou

50 gr Voir la fiche
Eggs x 2
Salt 1 pinch
Beaten egg  x 1
Slivered almonds 1 handful
For the mousseline cream 
Whole milk 500 ml
Sugar 130 gr
Cornflour 60 gr
Egg yolks x 4
French Butter at room temperature  250 gr
Almond/hazelnut praline 140 gr

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Préparation

Prepare the choux pastry: beat the eggs in a small bowl.

In a saucepan, heat the butter, water and sugar over a medium heat. Add the flour all at once and whisk vigorously until well combined.

Remove from the heat, add the eggs and continue beating. Place the mixture in a pastry bag fitted with a smooth tip. Line a baking tray and pipe the choux pastry onto the baking sheet in 4 circles. Sprinkle with flaked almonds and bake for 30 minutes without opening the oven!

Prepare the mousseline cream: Warm the milk in a saucepan over low heat. While it heats up, whisk the egg yolks, sugar, and cornflour together until frothy. Gradually add the warm milk, whisking continuously. Return to a low heat and stir until the cream thickens.

Let the mixture cool to room temperature. Beat the butter with the praline. Add to the crème pâtissière. Place in a pastry bag fitted with a fluted tip and leave to chill.

Once the circles are baked and cooled, slice them in half lengthwise. Using a pastry bag with a smooth tip, pipe a circle of praline in the centre, then gently fill with the mousseline cream. Place the top half back on and sprinkle with icing sugar. Keep refrigerated or enjoy immediately!