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!
Ingredients For
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For the choux pastry
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4.20 oz
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2.50 oz
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0.70 oz
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x 2
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1 pinch
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x 1
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1 handful
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For the mousseline cream
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17 oz
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4.50 oz
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2.20 oz
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x 4
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8 oz
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8.80 oz
Preparation
1
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!
2
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.
3
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!
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