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paris - brest

Maria Gabriela Molina Borregales

The Paris Brest is a delicious French pastry made out of choux pastry and Praliné (caramelised almonds and hazel nuts paste) and topped with almonds flakes & icing sugar

La Pâte à choux which is the base for Paris Brest was brought to France in the 16th century with Catherine de’Medici

The Paris Brest was created on the earlier 1900’s to pay tribute to the bicycle race that initiates in Paris to Brest and finishing in Paris, this bicycle race initiated in 1891

Why a circular shape?

As the circular shape is representative of a wheel

Paris - Brest

Prep time : 30 minutes
Baking time : 15 - 18 minutes
Total time : 48 minutes
Servings : 3 units

INGREDIENTS

CHOUX DOUGH (PÂTE À CHOUX)

  • 40g or 1/3 cup ALL-PURPOSE or GLUTEN FREE FLOUR

  • 35g or 1/4 cup WATER

  • 35g or 1/4 cup MILK (DAIRY OR PLANT BASED)

  • 30g or 2,5 tbsp UNSALTED BUTTER (OR MARGARINE)

  • 1 EGG

TOPPING

  • 20g or 1/4 CUP ALMOND FLAKES (UNTOASTED)

CRÈME MOUSSELINE AU PRALINÉ

  • 200g or 1 CUP MILK (DAIRY OR PLANT BASED)

  • 60g or 1/4 CUP SUGAR

  • 50g or 1/4 cup PRALINÉ*

  • 25g or 2 tbsp COLD BUTTER (OR MARGARINE)

  • 20g or 2,5 tbsp MAIZENA (CORN STARCH)

  • 3 EGG YOLKS

*if you cannot find it you may use any type of caramelized nuts paste

TOPPING

  • 10G or 2 tbsp ICING/CONFECTIONER SUGAR

EQUIPMENT

  • medium sauce pan 

  • wooden spatula

  • stove

  • baking tray 

  • parchment paper / silicon baking mat 

  • whisk

  • pipping bag

  • pastry tip/nozzle star type 14mm (EU standard) or 827 (USA standard)

  • pastry tip/nozzle star type E7 (EU standard) or 1M (USA standard)

  • bread knife

  • market and paper sheet if using a silicon baking mat

  • oven

  • apron

METHOD

PÂTE À CHOUX

  1. To make Paris Brest, preheat oven to 185°C (385°F) fan forced if possible

  2. Place water, milk, butter in a medium size saucepan over medium heat, stir until the butter is melted and boils. Turn off the heat, add the flour (all at once) beat with a wooden spoon to have a Panade as a result

  3. Stirring all the time, place the saucepan over medium heat and dry the Panade for 2 minutes (if you see a thin skin or film at the bottom of your saucepan that’s completely normal)

  4. After two minutes, transfer the panade to a medium size bowl, keep stirring for 10 seconds until slightly cooled (or you can do it with an electric mixer). Add egg and beat until fully combined with a smooth texture

  5. Place the dough in a pipping bag fitted with a nozzle star type 14mm

  6. Prepare your baking tray with either parchment paper or silicone baking mat

  7. Grab a glass and a marker, draw three circles with a space of 2 fingers on top of the parchment paper. Flip the parchment to avoid the dough to have contact with the ink (if using a silicon baking mat, you may draw the circles on a piece of paper and place it underneath)

  8. Grab the pipping bag, leave about 1cm of space between the parchment paper/silicon baking mat and the tip/nozzle then start doing the circle shape with la Pâte à Choux

  9. Cover entirely the circles with almond flakes

  10. Bake between 15 – 18 minutes until they puffed and are golden

  11. Once baked, allow them to cool off completely on a cooling rack 

CRÈME MOUSSELINE AU PRALINÉE

  1. Place on a medium size sauce pan the milk and bring it to boil, then turn off. In the mid time mix egg, sugar corn starch (maizena) whisk until it gets into a light creamy yellow colour

  2. Place a small portion of the milk into the egg mix, whisk well until it get smooth and place the egg mixture into the milk

  3. Turn on the kitchen stove into medium heat, cook for about 2 minutes, whisk all the time (cream is ready once it boils - do not leave it such a long time as it gets too thick)

  4. Take the cream out of the heat. Place the cold butter and praliné paste, mix well (use the remaining heat of the cream to disolve the butter)

  5. Transfer the cream into a plate and cover with cling film

  6. Cool it down for at least 20 minutes inside the fridge

PARIS BREST

  1. Gently grab each circle, cut it in half with a bread knife

  2. Prepare the custard cream on a pipping bag using the E7 nozzle

  3. Remove the lid in order to place the cream, at this time you can be Gourmand and place small drops of Praliné paste on top of the cream.

  4. Place back the lid and sprinkle some icing/confectioner sugar on top using a strainer

  5. Voilà you have a Paris-Brest! - they can be kept or storage in the fridge up to 7 hours

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Bonne dégustation

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Wishing you bright days and lot of fun! 

 

Gaby & Carlos