Petitchef

Paris brest, a divine french dessert - video recipe !

Dessert
6 servings
2 hours
30 min
Difficult
919 Kcal
This recipe has been created in 1910 by Louis Durand, as a tribute to the famous Tour de France, from Paris to Brest. Have you noticed how this dessert is shaped as a bicycle wheel ? ; )

Ingredients

Number of serving: 6

The pate à choux :

3/4 cup water

1/3 cup butter

1 tsp salt

1 cup flour


sliced almonds

icing sugar


The praliné paste :

1/3 cup sugar

4 ounces unpeeled almonds


The mousseline cream :

2 cups milk

4 egg yolks

2/3 cup sugar

1.5 ounces corn flour

1 cup softened butter

Materials

Piping bag

Preparation

  • Step 1 - Paris Brest, a divine French dessert - Video recipe !
    The pate à choux :
    In a pot, melt the butter in the water and add the salt.
  • Step 2 - Paris Brest, a divine French dessert - Video recipe !
    When the butter has melted, add the flour at once, and quickly mix until the dough forms a ball.
  • Step 3 - Paris Brest, a divine French dessert - Video recipe !
    Take out of the heat, and add the eggs, one by one, mixing well each time.
  • Step 4 - Paris Brest, a divine French dessert - Video recipe !
    Use a piping bag to form the ring : a 8 inches diameter circle for a big Paris Brest, or 4 inches diameter circles for individual ones.
    For the big one, form to circles of dough, then one on top of it, as shown in the video.
  • Step 5 - Paris Brest, a divine French dessert - Video recipe !
    Sprinkle with sliced almonds, then bake for 30 minutes at 390°F (200°C). Be careful, once baked, leave the oven door slightly open for a few minutes before taking the tray out.
  • Step 6 - Paris Brest, a divine French dessert - Video recipe !
    The praliné paste :
    In a pan, put the sugar and a little bit of water. When it starts to make bubbles, add the almonds and stir until the caramel forms around them.
  • Step 7 - Paris Brest, a divine French dessert - Video recipe !
    Put the caramelized almonds on a wax paper sheet and let them cool down. Then, break into pieces, and put them in a grinder. Gring until it forms a paste (yes, it is going to form a paste, after it becomes powder). Put aside.
  • Step 8 - Paris Brest, a divine French dessert - Video recipe !
    The mousseline cream :
    Take the butter out of the fridge to soften it. Put the milk to boil. Meanwhile, beat the yolks with the sugar until it gets creamy and kind of white. Add the corn flour and mix well.
  • Step 9 - Paris Brest, a divine French dessert - Video recipe !
    Once the milk has boiled, gradually add it to the batter. Put it all back into the pot, then on medium heat. Using a whisk, stir constantly until the cream thickens well.
  • Step 10 - Paris Brest, a divine French dessert - Video recipe !
    Pour into a bowl, and add 1/3 cup of the butter. Cover with plastic foil (directly on the cream) so it doesn't make a skin. Put in the fridge until the cream gets cold.
  • Step 11 - Paris Brest, a divine French dessert - Video recipe !
    Then, using an electric whisk, add 2 tablespoons of praliné, and mix well.
  • Step 12 - Paris Brest, a divine French dessert - Video recipe !
    Gradually add the softened butter while whisking. Once you put all the butter, whisk for 2 minutes more. The whisk should leave marks in the cream. Put in the fridge.
  • Step 13 - Paris Brest, a divine French dessert - Video recipe !
    Assembly :
    Cut the choux in half. Using a piping bag, apply the mousseline cream all around it.
  • Step 14 - Paris Brest, a divine French dessert - Video recipe !
    Put the top back, and sprinkle with icing sugar. There you are, your Paris Brest is ready !
    Bon appétit !

Video

YouTube

Nutritional informations (for 1 serving):

Nutrition:

Nutritional information for 1 serving = 324g
Calories: 919Kcal
  • Carbo: 78.9g
  • Total fat: 56.3g
  • Saturated fat: 28.7g
  • Proteins: 20.7g
  • Fibers: 4.3g
  • Sugar: 46.7g
  • ProPoints: 25
  • SmartPoints: 39

* Percent daily values are based on a 2000 calorie diet





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