Paris-Brest

Ingredients

• 125 ml Water
• 125 ml Whole milk (for choux dough)
• 250 g Unsalted butter (100 g for choux, 150 g for mousseline cream)
• 2 g Salt (Pinch)
• 150 g All‑purpose flour
• 4 Large eggs (≈240 g; may need 4‑5 depending on size)
• 1 Egg (for egg wash) (Beaten)
• 30 g Almond slices (To sprinkle on top)
• 500 ml Whole milk (For pastry cream)
• 200 g Granulated sugar (Split 100 g for milk, 100 g for yolks)
• 1 Vanilla bean (Seeds and pod)
• 4 Egg yolks (≈70 g)
• 30 g Cornstarch (maïzena)
• 150 g Unsalted butter (softened) (For mousseline cream)
• 100 g Praline (nut paste) (Can be hazelnut or almond praline)
• 10 g Powdered sugar (For final dusting)

Instructions

1. Make the panade

   In a medium saucepan combine water, milk, butter pieces and a pinch of salt. Heat over low heat, stirring, until the butter melts.

   Time: PT5M

2. Bring to a boil

   Increase the heat and bring the mixture to a rolling boil.

   Time: PT3M

3. Add flour and cook

   Remove the pan from the heat and add all the flour at once. Stir vigorously with a spatula until the dough pulls away from the sides of the pan and forms a smooth ball.

   Time: PT5M

4. Cool the dough

   Transfer the dough to a large mixing bowl and let it cool for about 5 minutes so it’s not too hot for the eggs.

   Time: PT5M

5. Incorporate the eggs

   Beat the eggs in a separate bowl. Add the beaten eggs to the dough a little at a time, mixing with a wooden spoon or spatula after each addition until the dough becomes smooth, glossy and holds its shape.

   Time: PT5M

6. Pipe the Paris‑Brest shape

   Fit the dough into a pastry bag fitted with a plain tip. On a parchment‑lined baking sheet, draw a 20 cm circle. Pipe a first circle inside the guide, then pipe a second circle directly adjacent, and finally a third circle overlapping the first two to create a thick ring.

   Time: PT5M

7. Egg wash and almond topping

   Brush the piped rings lightly with beaten egg and sprinkle the almond slices evenly over the surface.

   Time: PT2M

8. Bake

   Bake in a pre‑heated oven at 180°C for 45 minutes, or until the pastry is deep golden and sounds hollow when tapped.

   Time: PT45M

   Temperature: 180°C

9. Cool the choux

   Remove the baked ring from the oven and let it cool completely on a wire rack.

   Time: PT10M

10. Heat milk for pastry cream

    In a saucepan heat 500 ml milk with 100 g sugar, the vanilla seeds and the pod over medium heat until just simmering.

    Time: PT5M

11. Mix yolks, sugar and cornstarch

    In a bowl whisk together the egg yolks, the remaining 100 g sugar and the cornstarch until the mixture is pale and smooth.

    Time: PT5M

12. Temper the yolk mixture

    Gradually pour about one‑third of the hot milk into the yolk mixture while whisking constantly, then pour the tempered mixture back into the saucepan with the remaining milk.

    Time: PT2M

13. Cook the pastry cream

    Return the saucepan to medium heat and stir constantly until the mixture thickens and comes to a gentle boil. Once thick, remove from heat.

    Time: PT7M

14. Cool the cream

    Transfer the hot pastry cream to a clean bowl, cover with plastic wrap pressed directly on the surface, and chill in the refrigerator until completely cold (about 30 min).

    Time: PT5M

15. Make mousseline cream

    Whisk the cold pastry cream until smooth. Add the softened butter in two portions, beating well after each addition until fully incorporated and the cream is light and fluffy.

    Time: PT5M

16. Add praline

    Fold the praline paste into the butter‑enriched cream until evenly distributed.

    Time: PT2M

17. Assemble the Paris‑Brest

    Using a sharp knife, slice the cooled choux ring horizontally, keeping the top “hat” aside. Fill the bottom half with a generous layer of praline mousseline, then add a second layer forming decorative rosettes with a spatula. Place the top half back on, dust lightly with powdered sugar, and serve.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

55 g

Fat

22 g

Fiber

2 g